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Sunday Suppers with Lunchbox Love – Chicken Cordon Bleu

This recipe had me at “Healthy and Light” and “Child-friendly” – in addition, high in protein! This will be our nice, sit down dinner tonight after a weekend of soccer and karate!  I yearn for these nights where we can sit down as a family and share with each other what was the most fun part of the weekend! This recipe is from Food Done Light.  I think I’ll bookmark this site!

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Ingredients

  • 2 lb . boneless , skinless chicken breast (8 small breasts or cut 4 large breasts in half)
  • 4 oz . reduced fat Havarti or cheddar slices , cut in half
  • 4 slices prosciutto , cut in half
  • 1/2 cup panko bread crumbs (whole wheat if possible)
  • 1 tbsp . melted butter
  • 1/2 tsp . dried oregano
  • 1 tsp . kosher salt
  • 1/4 tsp . fresh ground black pepper
  • 1 tbsp . mustard

Instructions

  1. Preheat oven to 375°. Place a large wire rack on top of a baking sheet. Spray wire rack with cooking spray.
  2. In a flat dish, stir together panko, butter, oregano, salt and pepper.
  3. Dry chicken breasts with a paper towel and place on large cutting board.
  4. Place a piece of chicken between 2 pieces of plastic wrap and pound out until 1/4 inch thick.
  5. Top with one piece of cheese on top of one slice of prosciutto. Roll it up. Repeat with 3 other slices of cheese and prosciutto.

  6. Place one roll onto of each piece of chicken.
  7. Fold up two opposites side of chicken over the prosciutto and roll up the chicken like a burrito.
  8. Place chicken seam side down onto the wire rack.
  9. Repeat with remaining 3 pieces of chicken.
  10. Rub each chicken breast with 1 tsp mustard.
  11. Spoon about 2 tbsp. panko on top of each chicken breast and gently press into the chicken.
  12. Place onto the wire rack.
  13. Bake for 25 minutes.

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