These rolls are made by sprinkling shredded Jarlsberg light Swiss cheese (or other part-skim Swiss) on chicken breasts, rolling them up to enclose the cheese and dipping them sequentially in a Dijon sauce and then in bread crumbs.

1 pound boneless, skinless chicken breast halves

cup shredded Jarlsberg light Swiss cheese

6 tablespoons evaporated skim milk

4 tablespoons Dijon mustard

cup bread crumbs

4 tablespoons grated Parmesan cheese

2 teaspoons dried tarragon

Freshly ground black pepper

  Preheat the oven to 375. Lightly coat an 8" x 8" baking dish with no-stick spray. Place the chicken between pieces of wax paper or plastic wrap. With a meat mallet, pound to about " thickness. Place an equal amount of the Swiss cheese in the center of each breast. Set aside

  In a small bowl, mix the milk and mustard. Set aside.

  In a medium bowl, combine the bread crumbs, Parmesan, tarragon and pepper to taste.

  Roll up each chicken breast, beginning with the smaller end. Dip each roll into the milk mixture and then into the bread crumb mixture to coat completely. Place in the prepared baking dish with the rolled end down. Cover and bake for 30 minutes. Uncover and bake for 15 minutes more, or until golden.