Teriyaki Chicken Cordon Bleu

Ingredients

• 4 large skinless , boneless chicken thighs
• 1 cup teriyaki sauce
• 1 tablespoon tomato-based chili sauce
• 4 servingss butter-flavored cooking spray
• 4 slices deli ham
• 4 , 1 ounce
• 4 toothpicks
• 1 cup panko bread crumbs

Instructions

1. 1

   Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

2. 2

   Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.

3. 3

   Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.

4. 4

   Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.

5. 5

   Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.

6. 6

   Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).