Thursday, July 1, 2010

Stuffed Chicken Cordon Bleu

Oh, Hungry Girl, how I love thee... let me count the ways. Seriously, this lightened version of Chicken Cordon Bleu is out of this world. In Hungry Girl 1-2-3, the serving size is only intended for one. That being said, I changed the recipe slightly. If you want to keep this as low-cal as possible, only use one wedge of cheese per chicken breast and use 98% fat free ham. I love you Hungry Girl. Enjoy! - Allison Y.

Stuffed Chicken Cordon Bleu
Adapted from Hungry Girl 1-2-3

4 raw boneless skinless chicken breast cutlets
salt and pepper (to taste)
4 - 8 wedges Laughing Cow Light Original Swiss cheese
8 slices smoked ham

Don't forget to buy toothpicks!

Preheat oven to 350 degrees. Place chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat mallet or a heavy can, carefully pound chicken until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides. Lay the chicken flat and spread one cheese wedge over it. Use two wedges if needed. Evenly layer two ham slices on top of the cheese. Starting with one of the longer sides, tightly roll up the chicken breast cutlet, and secure with toothpicks. Place chicken roll in a baking pan sprayed with nonstick spray, and then cover the pan with foil. Bake in the oven for 20 minutes. Carefully remove the foil. Continue to bake, uncovered, for an addition 15 minutes, or until the chicken is cooked through. Remove toothpics before serving.

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