Stuffed Chicken Cordon Bleu
- Total Time
This classic chicken dish is truly special and worth the effort of every step.
uncooked onion(s)1 medium, finely chopped
Cremini mushrooms1 cup(s), thinly sliced
egg white(s)2 large, lightly beaten
uncooked boneless skinless chicken breast(s)20 oz, 4 (5-ounce)
low-fat Swiss cheese2 oz, (1-ounce) slices, each cut in half
turkey ham4 slice(s), thin
fresh spinach6 oz
soft-type goat cheese1 oz, reduced-fat (2 tablespoons)
dried plain breadcrumbs5 Tbsp, plain variety
- Preheat the oven to 425°F. Spray a nonstick baking pan with nonstick spray. To make the filling, spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the onion and mushrooms; cook, until softened, about 5 minutes. Add the spinach and cook, 3–4 minutes. Remove the skillet from the heat. Stir in the goat cheese and 1 tablespoon of the bread crumbs; set aside.
- Whisk egg whites with the water in a small bowl. Place the remaining 1⁄4 cup bread crumbs in another small bowl.
- Cut a pocket into the side of each chicken breast about 2 1⁄2-inches long. Place one-quarter of filling inside each slit. Lightly press pocket closed. Wrap 1 half slice of cheese, then one slice of ham around each chicken breast, making sure the ham covers the cheese; secure with a toothpick. Dip the chicken, one piece at a time, into the egg white mixture, then into the bread crumbs. Transfer to the baking pan. Lightly spray the chicken with nonstick spray. Bake until the chicken is cooked through, about 25 minutes. Remove the toothpicks before serving.
- Yields 1 chicken breast per serving.