Hands down my husband's favorite dish- Chicken Cordon Bleu

(originally made 9/2006 and a family favorite)

Cool and breezy in New England today. Wanted to make something hearty, but still WW points friendly.   You'd never know they were light recipes! Tim didn't believe me when I said it was "diet" food.

Chicken Cordon Bleu- Cooking Light

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 skinless -- (6-ounce) 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 shredded part-skim mozzarella cheese -- (1 ounce)
Cooking spray

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

CALORIES 297(30% from fat); FAT 9.9g (sat 4.4g,mono 3.6g,poly 1g); PROTEIN 45.5g; CHOLESTEROL 125mg; CALCIUM 94mg; SODIUM 619mg; FIBER 0.5g; IRON 1.9mg; CARBOHYDRATE 3.8g

Cooking Light, DECEMBER 2005


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