Chicken Cordon Bleu - Cooking Light

This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Photo by Brian B.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

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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