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Recipe: Chicken Cordon Bleu

Chicken Cordon Bleu is one of those dishes that you want to serve to company because everyone seems to love it, and it has that fancy feel. It is also surprisingly simple to make. The only problem is that traditional versions are typically loaded with calories. So I decided to recreate this classic dish, slashing some of those unwanted calories by using thinly sliced chicken breast that are breaded with a panko breadcrumb crust and baked, not fried, to perfection with a filling of prosciutto and reduced-fat swiss cheese. The dish is finished with a white wine sauce that is so rich and creamy that you would never guess that it only has one tablespoon of butter in the whole 6-serving-recipe. 

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Sarah-Jane's Chicken Cordon Bleu: 

Ingredients:

For the chicken:

6 (5-ounce), thinly sliced, boneless, skinless chicken breasts

1 large egg, beaten

1 tablespoon lowfat buttermilk

1 tablespoon all-purpose flour

1/2 cup Parmesan-herb panko (Japanese breadcrumbs)

12 deli-thin slices prosciutto

6 slices reduced-fat swiss cheese, cut in half

salt and pepper, to taste

salt-free Italian-herb blend, to taste

cooking spray

For the sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1/4 cup white wine

1/2 cup low-sodium chicken broth

1/2 cup half-and-half

1 tablespoon spicy brown mustard

2 teaspoons freshly-squeezed lemon juice

salt and pepper, to taste

Directions:

To make the chicken:

Preheat the oven to 450 degrees F.

Place the chicken breasts on the cutting board and cover with plastic wrap. Using a meat mallet, pound until they are 1/2-inch thick.

Remove the plastic wrap and season each chicken breast to taste with salt, pepper, and the salt-free Italian herb blend.

Place two slices of prosciutto and two swiss cheese halves on top of each chicken breast.

Roll each chicken breast around the prosciutto and swiss tightly, in jellyroll fashion, and set them aside, seam-side down.

Combine beaten egg with buttermilk to make an egg wash.

Sprinkle each rolled chicken breast lightly with flour.

Dip each rolled chicken breast into the egg wash and then into the panko breadcrumbs, using care that they do not come unrolled.

Place the coated, rolled chicken breasts seam-side down on a baking sheet that has been sprayed with cooking spray. Lightly spray each coated, rolled chicken breasts with cooking spray to help them brown.

Bake for 20-25 minutes, or until cooked through. Serve warm with the white wine sauce.

While the chicken cooks, make the white wine sauce:

Melt the butter in a medium skillet over medium heat. Whisk in the flour and cook for about a minute. Then whisk in the wine and whisk for about another minute before whisking in the broth. Bring to a gentle boil and let thicken slightly. Then whisk in the half-and-half and the mustard. Reduce heat to low and then whisk in the lemon juice. Season with the salt and pepper to taste and keep warm unitl chicken finishes baking. Serve a tablespoon or so over each cooked piece of chicken. Enjoy!

Nutrition facts per serving (makes 6 servings): 350 calories, 14g fat, 6g sat. fat, 155mg cholesterol, 570mg sodium, 11g carbs, 1g fiber, 1g sugars, 44g protein.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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