Chicken Cordon Blue
You know that saying, “Like a bull in a china shop”? Well I would like to offer up a much more fitting alternative. “Like a toddler in an antique store”. Yeah, I know, doesn’t sound like a good idea at all, does it? And guess what? It wasn’t. Now before you get too worried, I will assure you that not one single item was broken or misplaced. The trip did, however, end up in tears. And heartburn. Poor Ladybug just wanted to touch everything. And for the first part of the trip she was great, but then she was tired of listening to Mama tell her to look with her eyes and just ran from item to item. Hence the heartburn as I just chased her and didn’t actually see a single thing. I did happen to find an awesome dress, though. It was super cute, only $20, and it fit like a glove. It was meant to be. And so I bought it. And now to convince Joel to put on his 3 piece suit and take me for a fancy date! Because after that shopping trip I need to drown my anxiety in good food that someone else cooks. That’s totally normal, right?
Hence more recipes from Cooking Light, since a whole year of eating Hospital Cafeteria and Dr. Lounge food has apparently made his suit just a tiny bit snug. So, if you happen to work with Joel and you happen to be reading this, you totally have my permission to swat Joel anytime you see him eating cookies, Doritos, or a big bowl of ice cream. And you tell him that I told you to. He has a date to take me on, and no cheating his diet at work! 🙂
This chicken cordon blue does not taste like diet food, though. In fact, Joel asked me a whopping three times during dinner if I was sure this was from Cooking Light, and was I sure that I had followed to recipe and didn’t add anything. The chicken is moist and tender, very flavorful, and super delicious!
Chicken Cordon Blue (Cooking Light, December 2005)
1/4 cup fat free reduced sodium chicken broth
5 TBSP butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 TBSP parmesan cheese
1 tsp paprika
4 (6-ounce) skinless, boneless chicken breasts
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp pepper
4 slices prosciutto (about 2 ounces)
1/4 cup shredded mozzarella cheese
Preheat oven to 350F.
In a small microwave bowl, heat the broth for 15 seconds in the microwave.
Stir the butter and garlic into the warmed broth.
In a medium bowl, combine the breadcrumbs, parmesan and paprika.
Place each chicken breast between 2 sheets of heavy duty plastic wrap and pound each to a 1/4″ thickness using a meat mallet or a rolling pin.
Sprinkle both sides of the chicken with the salt, pepper, and oregano.
Top each piece of chicken with 1 slice of prosciutto and 1 TBSP mozzarella.
Roll up each piece of chicken jelly roll fashion (I found it helpful to secure it with a toothpick).
Dip each rolled chicken into the broth mixture and then dredge in the breadcrumbs.
Place rolls, seam side down, into a baking dish coating with cooking spray.
Pour the remaining broth mixture over the chicken.
Bake for 28 minutes or until the juices run clear and the tops are golden.