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Thursday, April 21, 2011

Chicken Cordon Bleu

(Chicken Cordon Bleu shown with Onion-Roasted Potatoes)
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • pepper to taste
  • salt to taste
  • 8 slices deli ham (1 ounce each)
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup fat-free milk
  • 1 cup bread crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup fat-free sour cream
  • 1 teaspoon lemon juice
Directions: Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper; place ham slices and cheese down the center of each piece. 
(Covering the chicken breast with cling wrap when pounding it to desire thickness covers the splatter)
(Chicken is covered with ham now, hmmm…)

Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the bread crumbs, paprika, and garlic powder. Dip chicken in milk, then roll in crumbs.
Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce. 

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