Help outfit Michael, Sarah, and John

Saturday, February 16, 2008

Chicken Cordon Bleu

This morning I drug myself out of bed and went to the Family History Jamboree. I learned a lot - but after the 2nd class, it was hard to concentrate - probably a combination of only 4 hours of sleep plus my A.D.D. to blame for that. However, I did learn a lot and happened to see my friend, Greta, there which was a nice surprise. The Jamboree is held in a different stake altogether - so I didn't expect to know anyone there. Now I'm really ready to start doing genealogy! :o)

I tried a new recipe tonight and it was sensational! Plus it is low-carb! I was so excited about it - that I thought I'd share it with you all!

Light Chicken Cordon Bleu
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon pepper
8 slices (1 ounce each) lean deli ham
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free milk
1 cup crushed cornflakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/2 cup fat-free sour cream
1 teaspoon lemon juice
Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs. Place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce. Yield: 8 servings.


Melisa said...

Looks good, but I can never seem to make it right!

Anonymous said...

That sounds and looks good. I tried to make it once in college, but it didn't turn out. Maybe I'll try your recipe.