Chicken Cordon Bleu
3
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
A fabulous lightened-up version of the French classic. Thinly slice any leftovers and serve over mixed greens, drizzled with lemon juice, for lunch the next day.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), four 4-oz pieces
Black pepper
½ pinch(es)
Table salt
¼ tsp(s)
Prosciutto
1 oz, or other brand, very thinly sliced
Low-fat Swiss cheese
2 oz, or Jarlsberg, thinly sliced
Dried plain breadcrumbs
⅓ tbsp(s), plain-variety
Fresh parsley
⅓ cup(s), fresh, minced
All-purpose flour
2 tbsp(s)
Egg whites
2 serving(s), large
Cooking spray
2 spray(s)
Unsalted butter
½ tbsp(s)
Olive oil
½ tbsp(s)
Instructions
1
Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness.
2
Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.
3
In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.
4
To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.
5
Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes. Serve immediately. Yields 1 chicken breast per serving.
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