Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Chicken Cordon Bleu

I made the Chicken Cordon Bleu recipe from Cooking Light on Tuesday Night.  It was pretty good, but I also made some changes that I won’t make the next time.

I have put the recipe below without my changes.  I would like to try it again as it is written, but I think there are probably much better chicken cordon bleu recipes out there. 

Chicken Cordon Bleu

1/4 cup fat free, less sodium chicken broth
5 tsp butter, melted
1 large clove garlic, minced
1/2 cup dry breadcrumbs
1 tbsp grated fresh Parmigiano-Reggiano cheese
1 tsp paprika
4 (6-ounce) boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded part skim mozzarella cheese
Cooking Spray

1. Preheat oven to 350.

2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parm-Reg cheese, and paprika in a medium shallow bowl; set aside.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and poundeach to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt, oregano, and pepper. Top each breast half with one slice of prosciutto and 1 tbsp mozzarella. Roll up each breast half jelly roll style. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 for 28 minutes or until juices run clear and tops are golden brown.


March 7, 2008 Posted by | Chicken, Cooking Light, Food | Leave a comment

I’ve joined the Foodie Blogroll!!!

Well, I did it!!  I finally joined The Foodie Blogroll.  There are over 1000 of us on there.  You can check it out by clicking the link at the right, or going to The Foodie Blogroll.  Enjoy it!!!

March 7, 2008 Posted by | Blogroll, Food | Leave a comment