Chicken Cordon Bleu (a little lite)

I’m still following the Savings Plan for this week.  Tonight was Chicken Cordon Bleu a la Cooking Light and broiled asparagus.  I threw in a romaine salad with goat cheese and craisins to keep myself from eating all the Girl Scout cookies while the chicken cooked.  The chicken was actually pretty easy and pretty good, not outstanding, but pretty good.  Mine looked much like the picture in the magazine without the excellent lighting or skilled photographer.

Chicken Cordon Bleu

No substitutions tonight, but I did leave the grated parmesan out of the bread crumb mixture.  A neighbor came by so I was talking and just forgot to put it in.  It would have been better with the cheese I bet.  I like that this recipe uses prosciutto instead of a less flavorful ham.  A little prosciutto goes a long way so it saves a few calories.  I also like that this recipe doesn’t call for toothpicks to hold the rolled chicken together.  It held the shape just fine without toothpicks.  The other change is that the recipe calls for a mixture of chicken stock and butter and garlic to moisten the chicken instead of pure butter.  No noticeable sacrifice in flavor there. 

I try not to use more dishes or more ingredients than I need.  The chicken recipe calls for you to pour the remaining stock/butter/garlic mixture in the bottom of the dish with the chicken.  When the chicken is cooked take it out of the dish and set it aside to rest.  Toss the asparagus in the now cooked broth mixture and broil 5-6 minutes while the chicken rests.  Voila – chicken and asparagus done in the same dish.  Excellent asparagus.
Good? Yep. Good.
Easy? Surprisingly yes. Not too bad even for a week night.
Good for company? Sure, not particularly creative, but definitely good especially if you’re serving folks who aren’t particularly adventurous eaters.
Special shopping? Get good prosciutto. Good food comes from good ingredients.

Chicken Cordon Bleu

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.

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