Tag: chicken cutlets

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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Spinach and Feta Stuffed Chicken Breasts

Chicken cutlets stuffed with spinach, feta and ricotta, then breaded and baked to perfection!

I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store bought.

I first experimented with this spinach-feta version back in 2010, and we loved it. My photos were pretty awful back then, so today I decided to make them over! I also changed the recipe slightly to make them easier. Anyone can make these, there are no toothpicks required and the prep time is fairly quick. I served this with a great big salad on the side, but you can also serve it with couscous, rice or quinoa.

You may also like some of my other stuffed chicken breast recipes, Buffalo Stuffed Chicken Breasts[1], Roasted Red Pepper and Prosciutto[2], Zucchini and Mozzarella Stuffed Chicken[3], Chicken Cordon Bleu[4], Prosciutto and Cheese[5], and my husband’s favorite, Chicken Rollatini with Spinach alla Parmigiana[6].

And last but not least, Better Homes & Garden’s asked me to guest post for their blog, Delish Dish this month. Today I shared my first post: Slow Cooker Spicy Chicken and Lentil Stew[7]. Please stop by and say hello!

Spinach and Feta Stuffed Chicken Breasts
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 roll • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 169 • Fat: 5 g • Carb: 8 g • Fiber: 2 g • Protein: 25 g • Sugar: 0 g
Sodium: 177 mg (without salt) • Cholest: 31 mg


Ingredients:

  • cooking spray or oil mister
  • 1 tsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 1/4 cup chopped parsley
  • 1 tbsp fresh dill
  • 1/2 cup (2.5 oz) crumbled Feta cheese
  • 1/3 cup fat free ricotta
  • 1/4 tsp kosher salt and pepper, plus more to taste
  • 8 thin skinless chicken breast cutlets (1.5 lbs total)
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup whole wheat seasoned breadcrumbs

Directions:

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and
sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and
pepper and cook another minute or until heated through. Remove from heat
and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place
about 1/4 cup of spinach mixture in the center of the chicken and roll,
then lay the chicken seam side down on a platter or piece of wax paper.
Repeat with the remaining chicken.

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and
place seam side down on the baking sheet. Repeat with the remainder then
lightly spray to top of the chicken with cooking spray. Bake about 25
minutes or until cooked through.

References

  1. ^ Buffalo Stuffed Chicken Breasts (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Red Pepper and Prosciutto (www.gordon-ramsay-recipe.com)
  3. ^ Zucchini and Mozzarella Stuffed Chicken (www.gordon-ramsay-recipe.com)
  4. ^ Chicken Cordon Bleu (www.gordon-ramsay-recipe.com)
  5. ^ Prosciutto and Cheese (www.gordon-ramsay-recipe.com)
  6. ^ Chicken Rollatini with Spinach alla Parmigiana (www.gordon-ramsay-recipe.com)
  7. ^ Slow Cooker Spicy Chicken and Lentil Stew (www.bhg.com)

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Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Words cannot describe how good this is, and it’s really not complicated to make.

I just returned from a four day weekend to Disney in Orlando with my family. It was both work and play, and it was really nice to get away for a few days to spend some quality time with my youngest daughter Madison and my husband Tommy. We stayed at the Grand Floridian which was beautiful and had so much fun in the parks. On our return seeing the devastation that just took place in Oklahoma deeply saddens me and once again reminds me just how fragile life can be – my prayers and thoughts are with Oklahoma today.

Just a quick note on the chicken; I couldn’t eat two pieces after I photographed this. One piece with a side salad was plenty for me, but my husband who has a bigger appetite found two pieces the perfect amount. For the side salad I just tossed romaine lettuce, cucumbers and tomatoes with a little olive oil, apple cider vinegar, salt and pepper.

Roasted Red Pepper and Prosciutto Stuffed Chicken
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g
Sodium: 536 mg • Cholest: 0 mg

Ingredients:

  • 8 thin chicken cutlets, 3 oz each
  • 4 (2.8 oz) slices thin lean prosciutto, sliced in half
  • 4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
  • 8 slices (2.5 oz) roasted peppers (packed in water or homemade)
  • 24 fresh baby spinach leaves (about 1 oz)
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Directions:

Wash and dry the chicken cutlets well with paper towels. Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.

Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.

Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.  Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken.  

Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.

Bake 25 – 30 minutes. Serve immediately.

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