Dolce Mangia
Sweet Eats
Chicken Cordon Bleu, Lite

1/4  c chicken broth
5  t  butter, melted
1  large garlic clove, minced
1/2  c dry breadcrumbs
1  T  grated fresh Parmigiano-Reggiano cheese
1  t  paprika
4  (6 oz) skinless, boneless chicken breast halves
1/4  t salt
1/4  t  dried oregano
1/4  t black pepper
4  slices prosciutto or Serrano ham (about 2 oz)
1/2  cup  (2 oz) shredded Gruyere 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; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4" 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 2 T Gruyere. 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-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.

Time: 1 hour   Serves: 4

This is a healthy alternative to the typically fried cordon bleu. And honestly, I prefer this lite version. I serve it with roasted potatoes and a veggie. This is an adapted Cooking Light recipe:

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