Chicken Cordon Bleu
If your usual chicken recipes are
in need of an upgrade, these tasty meals are sure to put the pep back
in your poultry fast. Each one packs plenty of flavor and is ready to
eat in around 30 minutes.
Shown: In an attempt to create something new, we sometimes forget how good the classics can be. That's the perfect reason to bring back cordon bleu in its simplest form to your table tonight.
Nutritional Information
Calories
297
Caloriesfromfat
30 %
Fat
9.9 g
Satfat
4.4 g
Monofat
3.6 g
Polyfat
1 g
Protein
45.5 g
Carbohydrate
3.8 g
Fiber
0.5 g
Cholesterol
125 mg
Iron
1.9 mg
Sodium
619 mg
Calcium
94 mg
Ingredients
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
(6-ounce) skinless, 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
(1 ounce) shredded part-skim mozzarella cheese
Cooking spray
Preparation
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.
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.
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