Chicken Cordon Bleu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken:6 - 4 oz. chicken breasts9 thin slices 99% fat free ham (~ 9 oz)9 thin slices reduced fat Swiss Cheese (~6.7 oz.)6 T flour1/2 tsp. seasoned salt2 T olive oilSauce:1 T olive oil1/4 cup chopped onion1 T flour1/2 cup water1 pkg. chicken bouillon1/4 cup dry white wine1 can reduced fat cream of chicken soup
Place chicken pieces on plastic wrap; roll another piece of plastic wrap on top. Pound chicken breasts with smooth side of meal mallet to flatten.
Lay 1-1/2 slices of swiss cheese on each chicken breast; top with 1-1/2 slices of ham. Roll each breast up and secure with toothpicks.
Put olive oil in a non-stick skillet to heat. In the meantime, put flour and seasoned salt in a pie plate. Roll each breast in flour mixture. When oil is hot, brown each chicken breast on all sides then put in a 9x13 pan.
Make sauce:
Heat olive oil in same skillet you browned chicken breast in. Put chopped onion in oil and saute until clear. Using a whisk, stir in flour, then water, wine and bouillon. Finally stir in cream of chicken soup. Heat until warm and bubbly then pour over prepared chicken breasts.
Cook at 350 degrees for 30-40 minutes, until chicken is cooked through and sauce is bubbling.
This is easy to make ahead and finish cooking the next day -- you'll have to cook it a bit longer because it will be going into the oven cold.
Serves 6 - 1 breast and 1/4 cup sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
Lay 1-1/2 slices of swiss cheese on each chicken breast; top with 1-1/2 slices of ham. Roll each breast up and secure with toothpicks.
Put olive oil in a non-stick skillet to heat. In the meantime, put flour and seasoned salt in a pie plate. Roll each breast in flour mixture. When oil is hot, brown each chicken breast on all sides then put in a 9x13 pan.
Make sauce:
Heat olive oil in same skillet you browned chicken breast in. Put chopped onion in oil and saute until clear. Using a whisk, stir in flour, then water, wine and bouillon. Finally stir in cream of chicken soup. Heat until warm and bubbly then pour over prepared chicken breasts.
Cook at 350 degrees for 30-40 minutes, until chicken is cooked through and sauce is bubbling.
This is easy to make ahead and finish cooking the next day -- you'll have to cook it a bit longer because it will be going into the oven cold.
Serves 6 - 1 breast and 1/4 cup sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 379.3
- Total Fat: 16.0 g
- Cholesterol: 110.4 mg
- Sodium: 1,147.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.7 g
- Protein: 46.0 g
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