Stuffed chicken cordon bleu
1 medium, finely chopped
1 cup(s), thinly sliced
2 large, lightly beaten
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce)
Low-fat Swiss cheese
2 oz, (1-ounce) slices, each cut in half
Extra lean sliced turkey ham
4 slice(s), thin
Soft-type goat cheese
1 oz, reduced-fat (2 tablespoons)
Dried plain breadcrumbs
5 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 tbsp of the bread crumbs; set aside.
- In a small bowl, whisk egg whites with the water. In another small bowl, place the remaining 1⁄4 cup bread crumbs.
- Cut a pocket into the side of each chicken breast about 2 1⁄2-inches long. Inside each slit, place one-quarter of filling. 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.