chicken cordon bleu
(1 rating)
This weight watcher recipe was prepared by Ed Daly for our July 2014 meeting.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
Ingredients For chicken cordon bleu
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1 lbuncooked boneless skinless chicken breasts (four 4-0z pieces)
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1/2 tspfreshly ground black pepper, divided
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1/4 tsptable salt
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1 ozprosciutto, very thinly sliced
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2 ozlow-fat swiss or jarlsberg cheese, thinly sliced
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1/3 cdried plain breadcrumbs
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1/3 cminced fresh parsley
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2 Tbspall-purpose flour
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2 lgegg whites
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2sprays of cooking spray
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1/2 Tbspunsalted butter
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1/2 Tbspolive oil
How To Make chicken cordon bleu
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1Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness. (To watch a video of this technique, click here.) Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape. In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form. To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated. Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes. Serve immediately. Yields 1 chicken breast per serving.
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2Leftovers are delicious cold, sliced over a green salad.
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