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Chicken Cordon Bleu

Chicken Cordon Bleu is one of my favorite foods ever.  I make a lot of variations of it as well, which you will see in some upcoming posts, however for now I wanted to start with the original - basic Chicken Cordon Bleu.  Many people may feel that Chicken Cordon Bleu is difficult to make, but with this recipe it is very easy and relatively quick.  I love that it only takes a few minutes to prep before going in the oven for about 30 minutes giving you time to put together some side dishes to serve along with it. 


Chicken Cordon Bleu
Printer-Friendly Recipe
Ingreidents:
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 Herbs de Provence
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
 
Directions:
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, Herbs de Provence, 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.

Bake at 350° for 28 minutes or until juices run clear and tops are golden.



Souce: Adapted from Cooking Light

Comments

  1. Chicken Cordon Bleu is one of my all-time favorites!

    ReplyDelete

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