Chicken Cordon Bleu
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Cordon Bleu calories by ingredient
Introduction
A delicious lower fat version of the classic! A delicious lower fat version of the classic!Number of Servings: 6
Ingredients
-
Chicken:
6 - 4 oz. chicken breasts
9 thin slices 99% fat free ham (~ 9 oz)
9 thin slices reduced fat Swiss Cheese (~6.7 oz.)
6 T flour
1/2 tsp. seasoned salt
2 T olive oil
Sauce:
1 T olive oil
1/4 cup chopped onion
1 T flour
1/2 cup water
1 pkg. chicken bouillon
1/4 cup dry white wine
1 can reduced fat cream of chicken soup
Directions
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.