Chicken Cordon Bleu

("Lion House Lite")
serves 4

4 skinless boneless chicken breasts
¼ teaspoon pepper
4 slices (1 oz. each) extra-lean boneless ham
¾ cup shredded part-skim mozzarella cheese
½ teaspoon paprika
¼ teaspoon garlic powder
½ cup cornflake crumbs
1/3 cup skim milk

Place each chicken breast between sheets of plastic wrap and pound with a meat mallet or back of a frying pan to about ¼-inch thickness. Sprinkle with pepper and top with a piece of ham and 3 tablespoons cheese. Roll up like a jelly roll. Tick in ends and secure with wooden toothpicks. Spray an 11 x 7-inch baking dish with cooking spray and set aside. In a shallow dish, combine paprika, garlic powder, and cornflake crumbs. Dip each chicken roll in milk, then roll in cornflake crumb mixture, turning to coat thoroughly and pressing crumbs on with your fingers. Place rolls in the prepared baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until chicken is fork tender