Rating: 4.5 stars
115 Ratings
  • 5 star values: 87
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

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.

Marie Meyer, Greensboro, North Carolina
Recipe by Cooking Light December 2005

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Read the full recipe after the video.

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

297 calories; calories from fat 30%; fat 9.9g; saturated fat 4.4g; mono fat 3.6g; poly fat 1g; protein 45.5g; carbohydrates 3.8g; fiber 0.5g; cholesterol 125mg; iron 1.9mg; sodium 619mg; calcium 94mg.
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