Chicken cordon bleu with arugula and grapes
Uncooked boneless skinless chicken breast(s)
1 pound(s), 1/4 lb each, thinly-sliced and lightly pounded
Cooked lean ham
2 oz, cut into 4 slices
1 oz, or Comté, shredded
Regular liquid egg substitute
Dried plain breadcrumbs
¼ cup(s), plain
Reduced-sodium chicken broth
2 cup(s), lightly packed leaves, or baby spinach
⅓ cup(s), red, seedless
- Place a piece of ham and one-fourth of the cheese on each of the chicken cutlets. Roll the cutlets up and secure with wooden toothpicks.
- Lightly beat the egg substitute and mustard with a fork on a plate. Spread the bread crumbs on a sheet of wax paper. Dip the chicken rolls in the egg substitute mixture, turning to coat all sides. Then dip in the bread crumbs, lightly pressing the crumbs to adhere to the chicken.
- Heat the oil in a large nonstick skillet over medium heat. Add chicken rolls and cook, turning occasionally with tongs, until golden on all sides, about 5 minutes. Add the broth and wine; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8–10 minutes.
- Remove 2 of the chicken rolls and set aside to cool. Transfer the 2 remaining chicken rolls to 2 serving plates; keep warm. Add the arugula and grapes to the skillet and cook, stirring frequently, until the arugula is wilted, about 2 minutes. Spoon the arugula and grape sauce evenly over each chicken roll on a serving plate. Serve at once. Cover and refrigerate the 2 cooled chicken rolls for up to 2 days for later use. Yields 1 chicken roll and 1/3 cup sauce per serving.