Quick Chicken Cordon Bleu for Two

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Quick Chicken Cordon Bleu for Two
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.
EatingWell Test Kitchen
total:
35 mins
Servings:
2
Quick Chicken Cordon Bleu for Two

Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.

  • Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

  • Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes.

Tips

Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast--the “tender,” about 1 ounce of meat--to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.

Tips

Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Nutrition Facts

Per Serving:
249 calories; protein 28.5g; carbohydrates 4.3g; dietary fiber 0.6g; sugars 0.6g; fat 12.5g; saturated fat 4.3g; cholesterol 82.8mg; vitamin a iu 251.6IU; vitamin c 1.3mg; folate 6.4mcg; calcium 124.4mg; iron 1.1mg; magnesium 26.7mg; potassium 216.7mg; sodium 355.9mg; thiamin 0.1mg.
Exchanges:

4 1/2 lean meat, 1 fat

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 11/30/2021
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