Tuesday, March 9, 2010

Barnyard Chicken Cordon Bleu

Who doesn't love laughing cow cheese?! (besides you Leslie lol!) This recipe caught my eye on Juliann's Easy Eats and I thought it came out great. Lots of flavor, easy to prepare, and relatively low fat.

I served it with leftover kielbasa pasta that we had last night (minus the kielbasa part, since we ate it all yesterday!!)

Barnyard Cordon Bleu
adapted from cooking light by way of Juliann's Easy Eats


1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
(I used a 1/2 tsp of garlic powder)
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless thin cut chicken breasts
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices low salt-ham (about 2 ounces)
4 wedges of light laughing cow cheese
Cooking spray


Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Sprinkle both sides of chicken with salt, oregano, and pepper. Spread the laughing cow cheese on the chicken breast. Top each breast half with 1 slice of ham. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Bake at 350° for 28 minutes or until juices run clear and tops are golden.


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