Chicken Cordon Bleu

I’ve been randomly going through my blog and updating recipes with Nutrition Info.  Somebody informed me on my facebook page that it was National Nutrion Info month.  It is also National Pancake Day, but today, you’re getting Chicken Cordon Bleu. Is the correct way Blue or Bleu? Or does it really matter?

Chicken Cordon Bleu is one of the first things Tyler Florence learned how to make when he was in culinary school. I remember him saying that in his show when he made this.  If you’re afraid to cook and want to start, this is the recipe to start off with. It is super easy. You layer everything on top of the butterflied piece of chicken. The ham, and cheese, and whatever else you might want to put in there. To butterfly a chicken just split the chicken breast down the middle. Roll up the chicken breast and if it doesn’t stick together  use tooth picks to hold it together. Dip in egg yolks and then bread crumbs and bake. I found this recipe at Skinnytaste.com!

* We’re in the process of picking out a kitchen design and we plan on doing everything ourselves.  My kitchen is from the 50’s and looks very old. It needs to be updated really bad.  I found this design idea I really liked yesterday. It has white kitchen cabinets with a light blue kitchen counter top. The back splash would also have blue tiles. I think either an ivory color or blue color would look nice on the walls.  Right now, the walls are yellow with an ugly floral design border around the top of it. The flooring has blue and yellow roses.   With this new look we plan on doing, it will almost be like we’re at the beach when we’re in there. We also plan on putting a sky light in the kitchen area so that will give us some more light to work with. I’m so excited for this and I can’t wait until summer!

Ingredients:

Servings: 12 pieces
Calories: 222.7 | Fat: 9.3 g | Protein: 28.4 g | Carb: 5.2 g | Fiber: 0.6 g | 6 points +

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4 chicken breast halves (I used 2 chicken breasts)
2 large eggs
1 tbsp water
3/4 cup seasoned whole wheat breadcrumbs
12 slices thin lean deli ham
12 slices reduced fat Swiss cheese
salt
spray oil
toothpicks

Preheat oven to 350°.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn’t leak out) Season with a little salt.

Whisk egg and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

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