Chicken Cordon Bleu

By deedavis

A 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.

Ingredients

• 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
• 1/2 tsp black pepper, freshly ground, divided
• 1/4 tsp table salt
• 1 oz Casa Italia Prosciutto, or other brand, very thinly sliced
• 2 oz low-fat Swiss cheese, or Jarlsberg, thinly sliced
• 1/3 cup(s) dried bread crumbs, plain-variety
• 1/3 cup(s) parsley, fresh, minced
• 2 Tbsp all-purpose flour
• 2 large egg white(s)
• 2 spray(s) cooking spray
• 1/2 Tbsp unsalted butter
• 1/2 Tbsp olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

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, 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.