Chef Time!

Chef Time!

Monday, March 17, 2014

A New Improved Chicken Cordon Bleu

What's better than Chicken Cordon Bleau? Well nothing I guess.
I was chatting with a friend named Barbara today, we got to talking about what our favorite food was. I asked her if she had any favorites, she responded that she had none. So I dug deeper and asked, what she preferred, Chicken, Beef, Pork or Seafood. She then answered that she preferred and also said that she like Chicken Cordon Bleu.
Without further discussion, I decided to make today's subject Chicken Cordon Bleu. But not just any traditional Cordon Bleu. With today's society, we have become more conscience to a more healthier approach and with many time restraints, time is an issue as well.
So Barbara, this Chicken Cordon Bleu is for you.

Chicken Cordon Bleu 12 thin sliced chicken breasts, 3 ounces each Salt and pepper to taste 1 large egg 2 large egg whites 1 tbsp. Water 1/2 c. Seasoned breadcrumbs 1/4 c. Grated parmesan cheese 6 slices of deli ham, cut in half 6 slices of low-fat swiss cheese, cut in half Preheat oven to 450. Spray a large flat cooking sheet with cooking spray. Then set aside. Wash and dry chicken breasts. Lightly pound the breasts to make them thinner, then lightly season with salt and pepper. Lay the breasts on a working surface, place on top, a slice of cheese and then a slice of cheese. Roll and place on surface, seam side down. In a medium bowl, whisk the egg and egg whites with the water. This is your egg wash. In another medium bowl, mix together the breadcrumbs and parmesan cheese. This is your breading. Dip the rolled breasts into the egg wash and roll in the breadcrumb mixture. Then place on the flat cooking sheet seam side down. Once all rolled breasts are breaded, spray the breasts with the cooking spray. Bake in the oven for about 25 minutes or until thoroughly cooked.

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