Chicken Cordon Bleu-7 pts.

By ozzie

Ingredients

• 1 pound boneless skinless chicken breast
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 oz prosciutto (I used ham)
• 2 oz low fat swiss cheese
• 1/3 cup dried plain breadcrumbs
• 1/3 cup parsley fresh
• 2 tbsp flour
• 2 large egg whites
• 2 sprays cooking spray
• 1/2 tbsp unsalted butter
• 1/2 tbsp olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from weightwatchers.com

Preparation

Step 1

Fabulous lightened-up version of the French classic. Thinly slice any leftovers and serve over mixed greens, drizzled with lemon juice, for lunch the next day.

Place 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,

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.

Very tasty dish. I used provolone instead of swiss and I can't stand the low-fat stuff. Using real provolone instead of low-fat swiss only added a point. Not a big deal as far as I'm concerned. Would definitely make again. I'd actually feel confident serving this to a dinner party.

Very tasty, will add to my Favorites, soooo good

Weight watchers points 7