Light Chicken Cordon Bleu |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love chicken cordon bleu, but since I'm watching my cholesterol, I couldn't afford to indulge in it often. Then I trimmed down a recipe that I received in my high school home economics class years ago. The creamy sauce makes it extra special Ingredients:
8 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon pepper |
8 slices deli ham (1 ounce each) |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
2/3 cup fat-free milk |
1 cup crushed cornflakes |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
sauce: |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1/2 cup fat-free sour cream |
1 teaspoon lemon juice |
Directions:
1. Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce. Yield: 8 servings.
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