Recently I had come across a few recipes in the plethora of magazines I subscribe to about chicken cordon blue. It made me crave it. Knowing that I am trying to eat healthy I want a lighter version. I found one. I made my grocery list and I went shopping. However as often things happen my husband and I ate all the ham before I actually had the opportunity to make this dish. so I got a little resourceful. My husband had purchased an Italian meat sample pack. So instead of traditional ham we went with prosciutto. I had Swiss on had, but since I also had some provolone I went with that instead. To keep it a little healthier it is all baked and not fried. Also I used a mix of whole wheat bread crumbs and panko. I served the chicken with a spinach salad and some smokey roasted potatoes.
Chicken:
4 thinly sliced chicken cutlets
4 or 5 slices of prosciutto (depending on size)
4 or 5 thinly slices of provolone
1 egg and 1 egg white beaten
1 cup of bread crumb mixture (about equal parts of flavored whole wheat and some panko)
**I usually add a little extra flavor to my breadcrumbs some garlic powder, onion powder
Rinse and pat dry the chicken. Lay on a flat surface. cut the prosciutto so that it will lay flat along the chicken. Repeat with the provolone. Tightly roll chicken securing end with toothpick. Dip rolled chicken in egg and then into breadcrumbs. Place on a cookie sheet covered with parchment paper. Bake in a 350 degree oven for 20-25 minutes.
Potatoes:
4-5 small potatoes quartered (* small red or baby Yukon gold work well also just halve)
Olive oil
1 teaspoon thyme
1 teaspoon of garlic powder
1 tablespoon smoked paprika
salt and pepper to taste
In a small casserole dish place the cut potatoes. Drizzle with olive oil. Sprinkle all spices on top. Toss potatoes to coat. Roast in oven. *I kept oven at 350 since that is what chicken needed so it took about 30 -40 minutes for potatoes to cook. Once easily pricked with fork and golden they are ready.
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