Chicken Cordon Bleu with Morel Swiss Mornay
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For Chicken Cordon Bleu2 - Chicken Breasts2 - Slices Jamon Serano (Serano Ham)2 - Slices of Swiss cut 1/2" thickFor breading1 egg1 oz bread crumbs or crushed pretzlesFor Zucchini Noodles1 ZucchiniPinch of saltFor sauce3 Tbsp Butter unsalted3 Tbsp Flour2 Cups - Skim milk3 oz - Swiss CheesePinch of saltPinch of white ground pepperPinch of nutmeg
1. On the thick end of the chicken breast make a small but long pocket about 2.5". Hint: the smaller the opening the better, ideally "stab" through the length of the breast.
2. Roll 1 Cheese stick in 1 slice of ham. and insert into the pocket you made in the breast.
3. Make an egg wash by beating an egg (you may wish add 1 Tbsp of water or even a squirt of mustard) and pour into a small pan.
4. Dip each breast into the egg wash, making sure the entire breast is covered.
5. Coat with bread crumbs or crushed pretzels. This works best by rolling the chicken in the crumbs
6. Place breasts on a lightly oiled pan into a 450 degree on the lowest rack.
7. After 10 minutes reduce the temperature to 400 degrees and move chicken to the middle rack and cook for about 20-30 minutes until the internal temperature of the chicken is 160 degrees.
While the Chicken is cooking prepare the Mornay Sauce.
1. Lightly sautee mushrooms with a pinch of salt.
2. In a sauce pot melt 3 Tbsp of butter until it stops foaming.
3. Whisk in 3 Tbsp of flour and keep whisking until it turns a light nutty brown color.
4. Slowly add 2 cups of milk while whisking (to avoid clumps.
5. Bring to just below a simmer and add 3-4 oz of grated cheese.
6. Add a pinch of salt, pepper, and ground nutmeg.
7. Finish by adding the sauteed mushrooms.
Serving
1. With a peeler, peel strips of zucchini into "noodle" sized strips.
2. Place stuffed, and fully cooked chicken breast on the bed of zucchini
3. Pour the mushroom mornay sauce over the top.
Bon Appetit!
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MLORFELD.
2. Roll 1 Cheese stick in 1 slice of ham. and insert into the pocket you made in the breast.
3. Make an egg wash by beating an egg (you may wish add 1 Tbsp of water or even a squirt of mustard) and pour into a small pan.
4. Dip each breast into the egg wash, making sure the entire breast is covered.
5. Coat with bread crumbs or crushed pretzels. This works best by rolling the chicken in the crumbs
6. Place breasts on a lightly oiled pan into a 450 degree on the lowest rack.
7. After 10 minutes reduce the temperature to 400 degrees and move chicken to the middle rack and cook for about 20-30 minutes until the internal temperature of the chicken is 160 degrees.
While the Chicken is cooking prepare the Mornay Sauce.
1. Lightly sautee mushrooms with a pinch of salt.
2. In a sauce pot melt 3 Tbsp of butter until it stops foaming.
3. Whisk in 3 Tbsp of flour and keep whisking until it turns a light nutty brown color.
4. Slowly add 2 cups of milk while whisking (to avoid clumps.
5. Bring to just below a simmer and add 3-4 oz of grated cheese.
6. Add a pinch of salt, pepper, and ground nutmeg.
7. Finish by adding the sauteed mushrooms.
Serving
1. With a peeler, peel strips of zucchini into "noodle" sized strips.
2. Place stuffed, and fully cooked chicken breast on the bed of zucchini
3. Pour the mushroom mornay sauce over the top.
Bon Appetit!
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MLORFELD.
Nutritional Info Amount Per Serving
- Calories: 738.2
- Total Fat: 39.4 g
- Cholesterol: 245.7 mg
- Sodium: 1,832.0 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 5.0 g
- Protein: 53.2 g
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