Saturday, July 20, 2013

Chicken Cordon Bleu (WW)


1 pound uncooked boneless skinless chicken breasts, four 4-oz pieces    
1/2 tsp black pepper, freshly ground, divided    
1/4 tsp table salt    
1 oz  Prosciutto, very thinly sliced    
2 oz low-fat Swiss cheese, or Jarlsberg, thinly sliced    
1/3 cup dried plain breadcrumbs, plain-variety    
1/3 cup fresh parsley, fresh, minced    
2 Tbsp all purpose flour    
2 large egg white    
2 spray cooking spray    
1/2 Tbsp unsalted butter    
1/2 Tbsp olive oil


Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness.   Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.  In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.  To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.   Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes. Serve immediately. Yields 1 chicken breast per serving.

Serves 4
WW PointsPlus 7

4 ½ stars out of 5

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