Light Chicken Cordon Bleu |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I enjoy Chicken Cordon Bleu and always looking for different variations to try. This one has a cornflake crust & uses milk instead of egg. You can also substitute the sour cream &/or part of the soup with yogurt to cut abit more of the fat/salt. Ingredients:
2 lbs chicken breasts, skinless & boneless |
1/2 teaspoon black pepper |
8 ounces deli ham, sliced thin |
4 -6 ounces mozzarella cheese |
2/3 cup low-fat milk |
1 cup corn flakes, crushed |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1 (10 ounce) cream of chicken soup |
1/2 cup light sour cream (or yogurt) |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 350°F Flatten chicken to 1/4 thickness & sprinkle with pepper.
2. Place a slice of ham & 1-2 slices of cheese down the center of each piece. Roll up & tuck in ends; secure with toothpicks.
3. In a shallow dish, pour in milk.
4. In another dish, combine the crushed cornflakes, paprika, garlic powder & salt.
5. Dip chicken in milk, then roll in crumbs. Place in a 13x9 greased baking dish.
6. Bake uncovered for 25-30 min or until juices run clear.
7. Meanwhile, in a small saucepan, whisk the soup, sour cream/yogurt & lemon juice until blended; heat through.
8. Discard toothpicks from chicken & serve with sauce.
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