Oven Chicken Cordon Bleu Recipe - Cooking Index
Oven Chicken Cordon Bleu Recipe - Cooking Index
| 4 | Boneless skinless chicken - breast halves | |
| 2 teaspoons | 10ml | Dijon mustard |
| 4 teaspoons | 20ml | Chopped fresh chives |
| 4 | Cooked lean - ham, about 3/4 oz ea | |
| 4 | Low-fat | |
| Swiss cheese - 3/4 oz each | ||
| 1 | Egg white | |
| 1 tablespoon | 15ml | Water |
| 1/3 cup | 20g / 0.7oz | Cornflake crumbs |
| 1/4 teaspoon | 1.3ml | Paprika |
1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray.
2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making four cutlets.
3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside.
4. In a shallow bowl, combine egg white and water; beat slightly. Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with paprika.
5. Bake at 375F for 25-30 minutes or until chicken is fork tender and juices are clear.
Source:
Pillsbury Fast and Healthy Magazine, March/April 1994
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