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1
In a small saucepan, whisk the evaporated milk into the cornstarch.
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2
Bring the milk mixture to a boil over high heat, whisking constantly.
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3
Reduce the heat to low and continue to cook until the mixture has thickened, about 1 minute.
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4
Then whisk the cheese into the sauce until it is melted and smooth.
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5
Whisk in the chives, and season the sauce with salt and pepper to taste.
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6
Spray an ice cube tray with cooking spray, and divide the cheese sauce equally among 8 of the cube holes.
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7
Freeze the cheese sauce until it is hard, about 2 hours.
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8
Preheat the oven to 450 F. Place a wire rack on a foil-lined baking sheet, and set it aside.
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9
Lay the chicken cutlets on a work surface, and season them with salt and pepper to taste.
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10
Arrange the ham slices over the chicken.
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11
Place 2 frozen cheese cubes in the center of each piece of chicken.
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12
Roll up the chicken to encase the filling, and secure each package with 2 toothpicks.
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13
Put the flour in a shallow dish.
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14
Place the panko in another shallow dish.
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15
In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not holding peaks.
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16
Working in batches, dredge the chicken bundles in the flour, shaking off any excess.
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17
Dip them in the egg whites to coat completely.
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18
Then dredge them in the breadcrumbs to coat completely.
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19
Place the chicken bundles on the wire rack.
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20
Spray the chicken lightly with cooking spray, and season with salt and pepper to taste.
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21
Bake until the breading is golden brown and crispy outside and the cheese sauce is fully melted, 25 to 30 minutes.
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22
Serve hot.
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23
Fat: 81g (before), 6.6g (after)
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24
Calories: 1,360 (before), 333 (after)
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25
Protein: 43g
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26
Carbohydrates: 24g
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27
Cholesterol: 91mg
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28
Fiber: 3g
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29
Sodium: 497mg
