| previous | next |
Title: Oven Chicken Cordon Bleu
Categories: Poultry Diet Lowfat
Yield: 4 Servings
| 4 | Boneless skinless chicken breast halves | |
| 2 | ts | Dijon mustard |
| 4 | ts | Chopped fresh chives |
| 4 | Very thin slices cooked lean ham, about 3/4 oz each | |
| 4 | Very thin slices low-fat | |
| Swiss cheese, 3/4 oz each | ||
| 1 | Egg white | |
| 1 | tb | Water |
| 1/3 | c | Cornflake crumbs |
| 1/4 | ts | Paprika |
1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray.
2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making four cutlets.
3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside.
4. In a shallow bowl, combine egg white and water; beat slightly. Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with paprika.
5. Bake at 375F for 25-30 minutes or until chicken is fork tender and juices are clear.
Nutritional info: per serving: calories - 250; fat 7 gm; sodium - 780 mg. Dietary exchanges: 1/2 bread, 4 meats.
Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
| previous | next |