Swiss Chicken Supreme, stuffing, and peas with cappuccino mousse

Tonight for dinner we are having Swiss chicken supreme with boxed stuffing, peas and for dessert we are having cappuccino mousse. For the peas, I just boil them, drain and add a little butter, salt and pepper.

Here are the recipes for the chicken and the mousse. I'll post pictures after dinner tonight

Swiss Chicken Supreme
INGREDIENTS:
4 boneless skinless chicken breast halves
1 tablespoon dried minced onion
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper
4 slices reduced-fat swiss cheese
8 thin slices deli ham
1 can (10-3/4 ounces) reduced fat condensed cream of chicken soup, undiluted
1/3 cup reduced fat or fat free sour cream
½ cup fat free milk
1/3 cup crushed reduced fat butter flavored crackers (about 8 crackers)
1 teaspoon butter, melted

DIRECTIONS:
1. Preheat oven to 350.
2. Place chicken in a 13-in x 9-in. baking dish coated with cooking spray. Sprinkle with the minced onion, garlic powder, salt and pepper. Top each with two slices ham and 1 slice cheese.
3. In a small bowl, combine soup, sour cream and milk; pour over chicken. Bake, uncovered for 30-40 minutes or until chicken is no longer pink and juices run clear and crumbs are golden.



Cappuccino Mousse
INGREDIENTS:
½ teaspoon unflavored gelatin
¼ cup fat free milk
1-1/2 teaspoons cocoa powder
¼ teaspoon instant coffee or espresso granules
1/3 cup fat free coffee flavored yogurt
2 tablespoons sugar
½ cup reduced-fat whipped topping, thawed

DIRECTIONS:
1. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat until gelatin is completely dissolved. Add cocoa and coffee or espresso; stir until dissolved. Transfer to a small mixing bowl; refridgerate until mixture begins to thicken.
2. Beat gelatin mixture until light and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipped topping. Divide between two dessert dishes. Refridgerate until firm.