| This recipe is liked by 0 person(s). |
|
Chicken cordon bleu
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| This lightened version of chicken cordon bleu still remains delicious despite a modest amount of butter. Ingredients: | |
| 1/4 cup | fat free, less sodium chicken broth |
| 5 tsp. | butter, melted |
| 1 large | garlic clove, minced |
| 1/2 cup | dry breadcrumbs |
| 1 tbs | grated fresh parmigiano reggiano cheese |
| 1 tsp | paprika |
| 4 (6 oz ) | skinless, boneless chicken. Breast halves |
| 1/4 tsp | salt |
| 1/4 tsp | dried oregano |
| 1/4 tsp | freshly ground black pepper |
| 4 thin slices | proscuitto, about 2 ounces |
| 1/4 cup (1 ounce) | shredded part skim mozzarella cheese |
| Cooking spray | |
Preheat oven to 350
Place broth In a small microwave safe bowl; microwave on high 15 seconds or until warm.
Stir in butter and garlic. Combine breadcrumbs, parmigiano reggiano, and paprika I 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 proscuitto and 1 tbs. mozzarella.
Roll up each breast half jelly- roll fashion. Dip each roll in chicken broth mixture; dredge in bred crumb 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 250 for 28 minutes or until juices run clear and tops are golden
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe