Chicken Cordon Bleu and Lemon Garlic Broccoli

Thin sliced chicken breasts

1/4 cup bread crumbs

1/4 cup Panko

1 egg

2 tbs Parmesan cheese

1/2 cup shredded mozzarella

1/2 cup diced ham

s&p

1 tsp minced garlic

2 tbs butter

1/2 can cream of broccoli soup

1/4 cup light sour cream

Paprika

Garlic powder

10 oz frozen broccoli

Lemon juice

Heat oven to 350.

Spray casserole dish with Pam.

Beat egg in one shallow dish.

Mix bread crumbs, panko and parmesan in another shallow dish.

Pound chicken breasts to 1/4 inch thickness.

Season one side with s&p and garlic powder.

Dip unseasoned side of chicken into egg wash, then into bread crumb mix.

Place chicken, bread crumb side down, on the counter. Top with a small amount of ham and cheese. Roll up tightly and place into casserole dish.

Repeat with all chicken breasts.

Bake at 350 for 30mins.

While chicken is baking, mix soup and sour cream well. Season with pepper. Set aside.

Place frozen broccoli into a large sauce pan, cover with water. Bring to a boil, boil 3mins. Drain. Melt butter, add minced garlic, pour over broccoli. Add lemon juice and s&p. Cover and let sit until chicken is done.

After chicken is finished, place on a plate and add a scoop of soup mix to the top. Serve with broccoli.

Total calories per serving - 700