Chicken Cordon Bleu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 boneless, skinless chicken breast halves 2 teaspoons 4 thin slices Gruyere or Swiss cheese6 tsp Dijon mustard (about 11/2 tsp per breast)1 tsp salt1 tsp white pepper1/2 teaspoon paprika2 teaspoons ground thyme 4 slices extra lean (5%) ham1 cup soft bread crumbs1 cup grated Parmesan cheese1/4 cup low fat/fat free mayonnaise5-10 sprays of I Can't Believe It's Not ButterSAUCE:1 tablespoon I Can't Believe It's Not Butter 1 tablespoon all-purpose flour1 cup non-fat milk1/4 teaspoon salt1/2 cup shredded Swiss cheese2 tablespoons white wine or chicken broth
Directions
1. Preheat oven to 350F. Flatten the chicken to 1/2-in. thickness by placing between 2 pieces of plastic wrap. Using the flat side of a meat mallet and gently pound. Spread mustard on one side; sprinkle with paprika. Top with a slice of cheese, followed by a slice of ham. Roll up tightly like a jellyroll, squeezing the log gently to seal; secure with toothpicks if needed.
2. In a bowl, combine the bread crumbs, Parmesan cheese, thyme leaves salt and pepper.
3. Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. oven-safe dish, Spritz with butter spray to help brown bread crumbs; cover loosely with foil. Bake for 18 minutes until cooked through or until juices run clear. Remove tin foil and cook another 3 min to brown. Remove toothpicks; set aside and keep warm.
4. In a 1-qt. pot, heat the butter on high for 30 seconds; stir in the flour until smooth. Cook, uncovered, on high for minute. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user CHIREELS.
1. Preheat oven to 350F. Flatten the chicken to 1/2-in. thickness by placing between 2 pieces of plastic wrap. Using the flat side of a meat mallet and gently pound. Spread mustard on one side; sprinkle with paprika. Top with a slice of cheese, followed by a slice of ham. Roll up tightly like a jellyroll, squeezing the log gently to seal; secure with toothpicks if needed.
2. In a bowl, combine the bread crumbs, Parmesan cheese, thyme leaves salt and pepper.
3. Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. oven-safe dish, Spritz with butter spray to help brown bread crumbs; cover loosely with foil. Bake for 18 minutes until cooked through or until juices run clear. Remove tin foil and cook another 3 min to brown. Remove toothpicks; set aside and keep warm.
4. In a 1-qt. pot, heat the butter on high for 30 seconds; stir in the flour until smooth. Cook, uncovered, on high for minute. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user CHIREELS.
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 12.5 g
- Cholesterol: 47.1 mg
- Sodium: 1,116.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.9 g
- Protein: 20.7 g
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