Like I promised a few days ago, here is the recipe I prepared for my mother-in-law's birthday. It was really delicious. I made a side of mashed potatoes and a light ceasar salad and we all enjoyed it. It looked and tasted quite 'gourmet'. Just watch for the toothpicks!
Chicken Cordon Bleu Light
(http://www.myrecipes.com/recipe/chicken-cordon-bleu-10000001134074/)
YIELD: 4 servings (serving size: 1 rolled chicken breast half)
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) (or ham)
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.
Nutritional Information Amount per serving
Calories: 297, Fat: 9.9g, Protein: 45.5g, Carbohydrate: 3.8g; Fiber: 0.5g
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