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Chicken Cordon Bleu Sauce

chicken cordon bleu sauce

Low-fat Chicken Cordon Bleu

Preparation 10 minutes, cooking time 15 minutes)
1 teaspoon margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 tablespoons balsamic vinegar
1/8 teaspoon coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag pre-washed baby spinach

In nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.

chicken cordon bleu sauce

Cordon Bleu Chicken Rolls

Prep: 30 minutes COOK: 40 minutes

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
Salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2-cup Cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

Preheat oven to 400 degrees F. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8-inch thickness. Place a slice of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. Place melted butter in small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch-baking dish. Bake at 400 degrees F for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
Yield: 6-8 servings

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls.
Makes about 2 cups; 8 servings of 1/4 cup each.

Per Serving: 478 Calories; 26g Fat; 51g Protein; 8g Carbohydrate; 0g Dietary Fiber; 163mg Cholesterol; 1157mg Sodium.

chicken cordon bleu sauce

Turkey Cordon Bleu Sauce  (Low Carb)

1 Wild Turkey Breast
5 slices of ham
5 slices of Swiss cheese
1 can of low-fat chicken broth
1/2 cup heavy cream
1 stick of butter

Thinly slice turkey breast and pound with a tenderizing mallet; salt and pepper to taste.
Layer once slice of ham and once slice of Swiss in each breast; roll and secure with a toothpick Pre-heat oven to 350 degrees. Melt butter in a large skillet and gently cook rolled breasts until just slightly brown. Remove breasts and transfer to a Pyrex baking dish and into the oven.
In skillet, add chicken broth and bring to a gentle boil; add heavy cream and reduce. Drizzle 1/2 of pan gravy over cordon bleu and bake at 350 until done (about 1/2 hour). Remove toothpicks, slice and serve. Reheat reserved gravy and use as needed.
Net carbs: 4 grams / serving

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