Lightened Up Chicken Cordon Bleu

www.mykitchenadventures1.blogspot.com
adapted from Taste of Home


Servings - 8   Serving size - 1 chicken breast with about 2 TBS sauce  Points plus per serving - 

7 points+

Calories - 230.8,   Total Fat - 7.4g,   Carb. - 17.1g,   Protein - 32.2g,   Fiber - 0.4g


8 boneless, skinless chicken breasts ( 4 oz. each)

salt and pepper

8-1 oz. slices of extra lean ( 5% fat) deli ham

4- 1 oz. slices of center cut Swiss cheese, cut in half

1/4 cup all purpose flour

1/2 cup eggbeaters

2 TBS. dijon mustard

1 cup Kellog's cornflake crumbs

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. fresh ground pepper

cooking spray or misto


For Sauce:

1 can 98% fat free condensed cream of chicken soup, undiluted

1/2 cup buttermilk, lowfat

1 tsp. lemon juice


1.  Pound chicken breasts between sheet of plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper.  

2.  Place a cheese slice half ( freeze first until just slightly firm, but still pliable) and one piece of ham on non-shiny side of chicken breast, keeping the ham and cheese in the very middle of the breast.  ( see picture above)  Fold up jelly roll style, from short end.  Secure with toothpick if desired.  Place aside, with seam side down and repeat with remaining breasts.  

3.  Set up breading stations.  Put flour into shallow bowl.  In another shallow bowl, combine eggbeaters and dijon mustard.  In a third bigger bowl, combine the cornflake crumbs with the paprika, garlic powder, salt and fresh ground pepper.  Mix to combine.  

4.  Preheat oven to 350 degrees F.  Line a baking sheet with parchment or spray with cooking spray.  

5.  Dip the chicken in the flour, shaking off excess.  Next dredge in the eggbeaters/dijon mustard mixture and finally, gently roll in cornflake mixture.  Place on baking sheet seam side down.  Spray with cooking spray or misto.

6.  Bake for 25 -30 minutes or until meat is no longer pink. 

7.  While the chicken is in the oven, combine the soup and buttermilk in a small saucepan.  Cook over low heat until warm.  Add the lemon juice.  Serve over the baked chicken. 

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