Monday, March 15, 2010

On the hunt...

I am always on the hunt for new recipes. I came across a lightened version of chicken cordon bleu in the readers digest this month. Jon and I gave it a try. It was wonderful.

As usual, I tweaked it slightly to fit our likes. I also decreased the amount from four servings to two. Jon requested it go in the saved files to have again. :)

Be sure to read the entire recipe as the sauce must be prepared ahead of time.

Here's to you and your culinary adventures, friend. Cheers!

Chicken Cordon Bleu
Serves 2
349 calories per

1/4 cup evaporated skim milk
1 tsp. cornstarch
1/4 cup shredded Swiss cheese
1 1/2 TBS chopped fresh scallions
1 clove garlic, minced
Salt and freshly ground black pepper
Nonstick cooking spray

2 chicken cutlets (4 oz. each), pounded very thin
1 1/2 oz. thinly sliced lean ham (from the deli counter)
2 1/2 TBS flour
1/2 cup panko bread crumbs
2 TBS seasoned bread crumbs
2 large egg whites

In small saucepan, whisk evaporated milk into cornstarch. Bring milk mixture to boil over medium heat, whisking constantly. Reduce heat to low and continue to cook until mixture has thickened, about 1 minute. Then whisk cheese into sauce until melted and smooth. Whisk in chives, garlic, and salt/pepper to taste.

Spray ice cube tray with cooking spray and divide cheese sauce equally among 4 cube holes. Freeze sauce until hard, about 2 hours.

Preheat oven to 450°F. Place wire rack on foil-lined baking sheet. Set aside.

Lay chicken cutlets on work surface and season with salt and pepper to taste. Arrange ham slices over chicken. Remove frozen cheese sauce cubes from trays, using a fork if necessary to pry them out. Place 2 cubes in center of each piece of chicken. Roll up chicken to encase filling, and secure each package with 2 toothpicks.

Put flour in shallow dish. Mix bread crumbs in another shallow dish. In medium bowl, whip egg whites with whisk until they are extremely foamy but not holding peaks.

Working in batches, dredge chicken bundles in flour, shaking off any excess. Dip into egg whites to coat completely. Then dredge in bread crumbs to coat completely.

Place chicken bundles on wire rack. Spray chicken lightly with cooking spray and season with salt and pepper to taste.

Bake until breading is golden brown and crispy outside and cheese sauce is fully melted, 25 to 30 minutes. Serve hot.

No comments:

Post a Comment