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Chicken Cordon Bleu

Chicken Cordon Bleu

Beau Gustafson

Yield

4 servings (serving size: 1 rolled chicken breast half)

This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth
  • 5 teaspoons butter, melted
  • 1 large garlic clove, minced
  • 1/2 cup dry breadcrumbs
  • 1 tablespoon grated fresh Parmigiano-Reggiano cheese
  • 1 teaspoon paprika
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 thin slices prosciutto (about 2 ounces)
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • Cooking spray

Nutrition Information

  • calories 297
  • caloriesfromfat 30 %
  • fat 9.9 g
  • satfat 4.4 g
  • monofat 3.6 g
  • polyfat 1 g
  • protein 45.5 g
  • carbohydrate 3.8 g
  • fiber 0.5 g
  • cholesterol 125 mg
  • iron 1.9 mg
  • sodium 619 mg
  • calcium 94 mg

How to Make It

  1. Preheat oven to 350°.

    Pounding Chicken
  2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.