When I think of classic chicken dishes, Chicken Cordon Bleu usually comes to mind – although I remember the one my mother used to make being dried out, and the ones I get in restaurants being very greasy. I found this chicken cordon bleu recipe a while back and decided to give it a whirl because it came out of one of my favorite cooking publications (Cooking Light) and because I was trying to shake up my recipe roster a bit. It was really great – the center stayed moist and tender, and much like any other Cooking Light recipe it’s not (that) bad for you. It’s fancy enough to serve to company, and easy enough to make for dinner just because it’s Tuesday. Plus, my husband loved it – what guy wouldn’t love meat wrapped in meat?! The only modification I made was to use pre-seasoned bread crumbs, because that’s what I happened to have on hand.

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 5 teaspoons butter, melted
• 1 large garlic clove, minced
• 1/2 cup dry Italian seasoned breadcrumbs
• 1 tablespoon grated fresh Parmigiano-Reggiano cheese
• 1 teaspoon paprika
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 4 thin slices prosciutto (about 2 ounces)
• 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
• Cooking spray

Preparation

Preheat oven to 350?.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350? for 28 minutes or until juices run clear and tops are golden.

Tags: Chicken, proscuitto

This entry was posted on Friday, April 3rd, 2009 at 3:57 pm and is filed under Entrees, Meat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.