Saturday, October 16, 2010

Chicken Cordon Bleu

Tonights recipe on my menu was supposed to be Turkey Cordon Bleu.  I was unable to find turkey cutlets so improvised and used chicken cutlets.  Still just as good, and it was so good I forgot to take a picture of the finished product, we were all starving and ready to eat-


*1 1/4 pounds chicken or turkey cutlets
*4 (1oz) slices of reduced-sodium ham
*4 (1/2oz) slices of Swiss cheese
*3 Tbsp plain dry bread crumbs
*1 Tbsp reduced-calorie mayonnaise
*1/4 cup dry white wine
*1/4 cup reduced-sodium chicken broth
*1 teas butter


1. Top each cutlet with a slice of ham and then a slice of cheese.  Roll up and secure with toothpicks

2. Spread the bread crumbs on a plate or a sheet of wax paper.  Brush the chicken rolls with mayonnaise; dip in the crumbs, pressing down to coat

3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add chicken rolls and saute until browned all over, about 5 minutes.  Add the wine, broth, and butter; bring to a boil.  Cover, reduce the heat, and simmer until the chicken is cooked through and the sauce thickens, about 5 minutes longer.



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