Chicken Cordon Bleu

Recipe from Cooking Light. This lightened version of Chicken Cordon Bleu remains tres dé licieuse 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 )
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Ingredients

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic.
  3. 3. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
  4. 4. 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.
  5. 5. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella.
  6. 6. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.
  7. 7. 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.
June 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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