This was in a 5-ingredient magazine (by Taste of Home), but I decided to add a few more to make it more tasty. If you use low-fat cheese, this recipe is actually pretty healthy, and packed with protein. I served mine with peas, roasted sweet potato, and brown rice with Craisins. Yum!
Chicken Cordon Bleu (E, N, GF?)
makes 4 servings
4 boneless, skinless chicken breasts
Salt, pepper, garlic powder, and cayenne pepper to taste
4 thin slices of ham or prosciutto
1/2 cup shredded Italian blend cheese
1/4 cup Italian seasoned bread crumbs or panko (or both)
Zero calorie butter spray
- Preheat oven to 350*F. Coat an 11×7-inch baking dish with cooking spray.
- Pound the chicken breasts to 1/4-inch thickness. Sprinkle with salt, pepper, garlic powder and cayenne pepper.
Place a piece of ham over the chicken, and sprinkle a quarter of the cheese on top. Roll up and secure with toothpicks.
- Repeat with remaining chicken breasts.
- Place rolled up chicken breasts in baking dish, and sprinkle bread crumbs and/or panko over top.
- Spray breadcrumbs/panko with butter spray.
- Bake for 45-60 minutes, or until chicken is cooked through.
- Serve hot. Enjoy!
– You could make this gluten-free by finding GF panko or breadcrumbs.
– The recipe calls for Asiago cheese, but I liked the combination offered in the Italian blend.
– When pounding the chicken breasts, I placed them between two pieces of cling-wrap. It prevents everything from getting too messy!
– The recipe says the chicken should cook for 35-45 minutes, but mine took much longer. Patience is a virtue, I guess…
– Panko are Japanese-style bread crumbs. They’re really light and crisp up nicely, especially with the butter spray.
– If you’re watching carbs, this would be a great meal – serve with a salad or some roasted vegetables.
Nutrition (according to the magazine; per serving):
291 calories; 10 g fat (4 g saturated); 119 mg cholesterol; 645 mg sodium; 6 g carbohydrates; 0 fiber; 43 g protein.