To make traditional cordon bleu, you layer prosciutto (or other ham) and Swiss cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.
Ingredients
4 boneless, skinless chicken breasts, about 1 1/4-1 1/2 pounds; trimmed and tenders removed
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup Gruyère, shredded, or Swiss cheese
2 tablespoons cream cheese, reduced-fat
1/4 cup whole-wheat breadcrumbs
1 tablespoon fresh parsley or thyme, chopped
4 teaspoons extra-virgin olive oil
1/4 cup ham, chopped, (about 1 ounce)
Instructions
Preheat oven to 400°F.
Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
Nutritional Information
Makes: 4 servings
Serving size: N/A
Calories 245
Fat 12g
Saturated fat 4g
Mono Fat 6g
Cholesterol 82mg
Carbohydrates 4g
Protein 28g
Dietary fiber 1g
Sodium 314mg
Potassium 216mg
Comments
Post a Comment