Chicken Cordon Bleu

Chicken Cordon Bleu
Makes 6 servings

Image © Publications International, Ltd.

Chicken Cordon Bleu

Pounding boneless chicken breasts to a uniform thickness flattens them so that a savory ham and cheese filling can be easily rolled up inside.

Ingredients

6	boneless skinless chicken breasts (about 1-1/4 pounds)
1	tablespoon Dijon mustard
3	slices (1 ounce each) lean ham, cut into halves
3	slices (1 ounce each) reduced-fat Swiss cheese, cut into halves
	Nonstick cooking spray
1/4	cup unseasoned dry bread crumbs
2	tablespoons minced fresh parsley
3	cups hot cooked white rice

1. Preheat oven to 350°F. Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4-inch thickness using flat side of meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast; layer 1 slice each ham and cheese over mustard. Roll up each chicken breast from short end; secure with toothpicks. Spray tops of chicken rolls with cooking spray; sprinkle with bread crumbs.

2. Arrange chicken rolls in 11×7-inch baking pan. Cover; bake 10 minutes. Uncover; bake about 20 minutes or until chicken is no longer pink in center. Stir parsley into rice; serve with chicken.

Nutrients per Serving
(1 chicken roll with 1/2 cup cooked rice (without vegetables))
Calories	290
Calories from Fat	17 %
Total Fat	5 g
Saturated Fat	2 g
Cholesterol	70 mg
Carbohydrate	27 g
Fiber	<1 g
Protein	29 g
Sodium	442 mg

Dietary exchanges

2 Starch

3 Meat

Printed from fbnr.com