Chicken Cordon Bleu

Chicken Cordon Bleu Recipe
Beau Gustafson
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Marie Meyer, Greensboro, North Carolina,

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note