Low Calorie

Directions:
Heat 1-teaspoon oil in a large nonstick frypan over medium heat until hot. Add half of the cutlets, and cook three minutes on each side or until browned. Transfer cutlets to a serving platter, keep warm. Repeat procedure with remaining 1-teaspoon oil and cutlets. Sprinkle cutlets with salt, pepper and lemon juice. Pound the chicken breasts to 1/4-inch thick. Layer each breast with two slice's ham and one wedge of cheese. Roll up and secure with a toothpick. Place the corn flakes in a bag.

Mix the mayonaise and mustard in a bowl. Roll each breast in the mayonaise mixture. Place one chicken breast in the bag at a time and toss to coat.