Tag: chicken breasts

Skinny Chicken Cordon Bleu

What could be better then chicken stuffed with ham and melted cheese?!

Chicken Cordon Bleu is elegant enough to serve for for company yet simple enough to please any palate, especially picky family members. I usually serve myself two pieces and make a big salad and dinner’s done!

Some of you may notice this recipe from the archives, I gave them a mini-makeover and made them simpler and lighter, so throw away your old print-outs and print this out instead.

Previously my instructions called for cutting the chicken breasts yourself. So many of you had a hard time doing this, so I re-worked it with pre-sliced chicken cutlets instead. If you’re a pro at slicing your own chicken, then go ahead and do it yourself  – you will cut the cost in half.

I also eliminated the toothpicks, which saves time and quite honestly works fine without. A little cheese may ooze out, but that’s ok! If you want to use the toothpicks, up to you but it’s so much quicker without.

Traditionally when ordered in a restaurant, this dish is fried. Baking them works just fine and no one will noticed you used reduced fat Swiss. Enjoy!

Chicken Cordon Bleu
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 2 pieces • Old Pts: 8 pts • Weight Watchers Points+: 8
Calories: 378 • Fat: 10 g • Protein: 55 g • Carbs: 8 g • Fiber: 0.5 g • Sugar: 1 g
Sodium: 813 mg (without salt)


Ingredients:

  • cooking spray
  • 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
  • salt and fresh cracked pepper
  • 1 large egg
  • 2 large egg whites
  • 1 tbsp water
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
  • 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions:
Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

Makes 12.

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Easy Crock Pot Chicken and Black Bean Taco Salad

This simple slow cooker chicken taco salad is high in fiber and protein which means it’s very satisfying – all for under 300 calories. Trust me, you won’t miss the tortillas!

I’m on a salad kick now that Spring has sprung. Last week I whipped this salad up for dinner, and it was so good and simple I knew I had to make it again to share. I basically added chicken breasts and black beans to the slow cooker, seasoning it with taco seasonings and topped it with salsa. Doesn’t get easier than that! A few hours later I shredded the chicken and combined everything for this wonderful topping to this salad.

I also whipped up some of my favorite zesty avocado cilantro buttermilk dressing[1] for the perfect salad that’s so satisfying and super easy to make.  Try this for taco Tuesday!

Easy Crock Pot Chicken and Black Bean Taco Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g

Ingredients:

  • 2 (16 oz total) skinless, boneless chicken breasts
  • 1 tablespoon reduced sodium taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup canned black beans, rinsed
  • 1 cup chunks salsa

For the Salad:

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing[2].

References

  1. ^ zesty avocado cilantro buttermilk dressing (www.gordon-ramsay-recipe.com)
  2. ^ zesty avocado buttermilk dressing (www.gordon-ramsay-recipe.com)

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A Touching Video on Chicken Doneness

Although I’ve had many requests for it, I’ve not done a
video on how to tell the doneness of steaks using the old “press test.” It does
work once you get a feel for different cuts of meat and thicknesses, but these
variables make it trickier than some chefs would have you believe.


However, when it comes to chicken breasts, it can be a
reliable guide, especially when you don’t have an instant read thermometer
handy. Hey, it’s a long way from the backyard grill to the kitchen drawer when
you’re lugging around a full beer.

Anyway, my new YouTube buddy, Ariyele Ressler, just did a fun
video on the subject, and since we’re right in the middle of grilling season, I thought I’d share. Life
is just way too short for dry chicken breasts, so check it out. Enjoy!

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