This recipe isn't exactly your typical Chicken Cordon Bleu, but its so tasty you won't mind.
Many of the elements of true Chicken Cordon Bleu are mimicked in this low-calorie recipe, but this version won't leave you wanting for the real thing. I've added my own special twist to this European favourite that will leave you wishing for a second helping.
Traditional Chicken Cordon Bleu, consists of a flattened chicken breast, which is wrapped around a slice of prosciutto and slices Gruyère or Swiss cheese. The chicken is then breaded and fried before baking. When you cut open Chicken Cordon Bleu, the melted cheese spills out and you're left with a moist, delicious chicken dish.
In this version we will use a thin slice of Hunter's, or Black Forest, ham and a fraction of the cheese normally used in Chicken Cordon Bleu. We will also be skipping the frying pan and going directly into the oven.
Instead of hammering the chicken flat, we are going to cut a pocket into the breast. Try to get a breast that still has the cutlet (that extra flap of meat) attached to make retaining the contents in the breast easier.
To season the chicken, we use an instant, powdered chicken stock (I prefer the one made by Knorr), and a smear of the homemade garlic parmesan butter I posted recently for an extra boost of flavour. This chicken also will not be dredged in egg before being rolled in breadcrumbs. We won't have quite the coating that normally adheres to the chicken; however, it will retain enough to bake into a crispy coating all the same.
I think you'll agree this 376 calorie version is just as good as the real thing, and with calories to spare, you can load up with a nice fresh salad on the side.
If you're cooking for two or more, simply multiply the recipe below by the number of people you would like to serve.
(Makes 1 serving)
1 boneless, skinless chicken breast, cutlet attached
1/2 teaspoon powdered chicken stock
1/2 teaspoon garlic parmesan butter, softened
1 slice ham, thin
1 oz Gruyère or Swiss cheese, sliced
1/2 cup Panko breadcrumbs
pinch of black pepper
Preheat oven to 400°F / 205°C and prepare a baking pan lined with parchment paper.
To prepare the chicken breast, you want to cut a pocket inward from the point at which the cutlet is attached toward the thickest area of the breast. Do not cut all the way through.
Using the powdered chicken stock, lightly dust the breast inside and out. Spread the garlic parmesan butter inside the pocket.
Roll the ham slice around the cheese forming a small package, then insert the ham and cheese into the breast. Close the pocket and wrap the cutlet over your incision to help hold it closed.
Spread the breadcrumbs on a plate and roll the stuffed chicken breast across the crumbs to get as much to adhere as possible. Take the remaining crumbs and blanket an area of the baking pan where you will place the chicken breast so that the opening is downward against the pan. Sprinkle any remaining breadcrumbs over the chicken.
Bake the chicken breast for 30 minutes, then flip it over so the opening faces upward. Cook an additional 15 minutes.
Serve with a fresh vegetable salad.
Nutritional Information Per Serving:
total calories = 376 | total fat = 14.82g | saturated fat = 6.43g | cholesterol = 150.74mg | sodium (using Knorr instant chicken stock) = 933.9mg | carbohydrates = 6.16g | dietary fibre = .33g | sugars = 1.4g | protein = 51.69g