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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.

Baked Caramelized Mushroom, Onion, Spinach, and Swiss Cheese Frittata

Baked Caramelized Mushroom, Onion, Spinach, and Swiss Cheese Frittata

by Pam on April 6, 2014

I like making frittatas on Sunday mornings so I can have quick, healthy, and easy breakfasts for a few days during the week. They are so easy to make, can use up whatever you have in the refrigerator, and they are a healthy way to start your day. I found some mushrooms, onions, spinach, and Swiss in the fridge so that’s what I used in this frittata but it would also be good with bacon, ham, or sausage in there too.

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 15-20 minutes. Add the spinach to the skillet then season with sea salt and freshly cracked pepper, to taste. Toss until well combined.

Place some of the mushroom & onion mixture and Swiss cheese into the bottom of the tart pan. Combine the eggs with the milk then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture and Swiss cheese to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.



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Baked Caramelized Mushroom, Onion, Spinach, and Swiss Cheese Frittata




Yield: 8

Cook Time: 30 min.



Ingredients:

1 tbsp of olive oil
1/2 sweet yellow onion, chopped
8 oz button mushrooms, sliced
2 cups of baby spinach
1/4 cup Swiss cheese, diced
8 eggs
2-3 tbsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 15-20 minutes. Add the spinach to the skillet then season with sea salt and freshly cracked pepper, to taste. Toss until well combined.

Place some of the mushroom & onion mixture and Swiss cheese into the bottom of the tart pan. Combine the eggs with the milk then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture and Swiss cheese to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Asparagus and Swiss Cheese Frittata

Spring asparagus, shallots and Swiss cheese is a delicious combination in this slimmed down frittata which is perfect for breakfast, lunch or dinner!

This is really filling, and the leftovers for perfect for lunch or breakfast the next day. Fritattas are also great if you’re watching your carbs, and they are so inexpensive to make. I love having a Fritatta for Meatless Mondays with salad on the side.

Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. It’s great to add to eggs, salads, served chilled with a simple Dijon Vinaigrette[1] or even to add to paninis (LOVE this asparagus prosciutto panini[2])!

Asparagus is loaded with nutrients, it’s a great source of fiber, vitamin A and C, and it’s packed with antioxidants, which makes it a super star in my book!



Asparagus and Swiss Cheese Frittata

Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1/4 of frittata Old Points: 4 pts Points+: 4 pts
Calories: 226 • Fat: 11 g Carb: 13 g Fiber: 3.5 g Protein: 21 g Sugar: 0 g  
Sodium: 276 (without added salt) • Cholest: 161.9

Ingredients:

  • 1/2 lb asparagus, tough ends trimmed off
  • 1/2 cup shallots, chopped
  • 2 tsp butter
  • 3 large eggs
  • 5 large egg whites
  • 1 tbsp 1% milk
  • 2 tbsp fresh grated Pecorino Romano
  • 3 oz reduced fat Swiss cheese (I used Sargento)
  • salt and fresh pepper to taste

Ingredients:

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat
butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add the swiss cheese and mix well.

Add
eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve hot, cut into 4 to 6 equal wedges.

References

  1. ^ a simple Dijon Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ asparagus prosciutto panini (www.gordon-ramsay-recipe.com)