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Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Ross
Added: Tuesday, August 4, 2009


1/4 c. fat free, low sodium chicken broth
5 tsp. butter, melted
1large garlic clove, minced
1/2 c. dry breadcrumbs
1 tbsp. grated Parmigiano-Reggiano cheese
1 tsp. paprika
4 skinless, boneless, thin chicken breast halves
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. ground black pepper
4 thin slices prosciutto
1/4 c. shredded part-skim mozzarella cheese
Cooking spray

Preheat oven to 350
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm.
Stir in butter and garlic.
Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl and set aside.
If not using thin sliced chicken breasts, place each breast half between 2 sheets of plastic wrap and pound each to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of chicken with salt, oregano and pepper.
Top each breast half with 1 slice of prosciutto and 1 tbsp. mozzarella.
Roll up each breast half jelly-roll fashion.
Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.
Place rolls, seam side down, in an 8" square baking dish coated with cooking spray.
Pour remaining broth mixture over chicken.
Bake at 350 for 30 minutes or until juices run clear and tops are golden.

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Personal Notes:
Personal Notes:
This is easier to make than a traditional Cordon Bleu, especially if you buy the thin chicken breasts. Baking instead of deep frying also makes it a lighter choice.




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