Weight Watchers Chicken Cordon Bleu Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: 3 oz chicken cutlets,
2 Slices: each turkey ham &,
Reduced calorie swiss cheese,
1/2 ounce: each,
1 tbsp: Plus 2 tsp dijon mustard, divided
1 tsp: Honey,
1/3 cup: + 2 t. plain bread crumbs,
1/2 cup: Canned chicken broth,
2 tsp: Flour,
1 tbsp: Sour cream,
2 tsp: Vegetable oil,
Directions:
1. Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey
ham and 1 slice cheese: starting from narrow end, roll each cutlet
jelly-roll style and secure with toothpick. 2. In a small mixing
bowl, combine 1 T mustard and the honey; spread half of the mixture
evenly over each chicken roll. 3. On a sheet of waxed paper arrange
bread crumbs; turn chicken rolls in bread crumbs, coating all sides
and using all of the bread crumbs. Arrange chicken rolls on a
non-stick cooking sheet and drizzle each with 1 tsp. oil. Bake until
chicken is cooked through, 20-25 minutes. 4. While chicken is baking,
prepare sauce. In a small saucepan, combine broth and flour stirring
to dissolve flour. Cook over medium- high heat stirring frequently
until mixture thickens, about 3-4 minutes. Reduce heat to low and
stir in sour cream and remaining mustard. Cook, stirring
occasionally, 3-4 minutes longer. DO NOT BOIL. 5. To serve, remove
toothpicks and cut each chicken roll crosswise into 4 equal slices.
Onto each of 2 serving plates pour half of the sauce and top with
four chicken roll slices.
Source from luhu.jp
ham and 1 slice cheese: starting from narrow end, roll each cutlet
jelly-roll style and secure with toothpick. 2. In a small mixing
bowl, combine 1 T mustard and the honey; spread half of the mixture
evenly over each chicken roll. 3. On a sheet of waxed paper arrange
bread crumbs; turn chicken rolls in bread crumbs, coating all sides
and using all of the bread crumbs. Arrange chicken rolls on a
non-stick cooking sheet and drizzle each with 1 tsp. oil. Bake until
chicken is cooked through, 20-25 minutes. 4. While chicken is baking,
prepare sauce. In a small saucepan, combine broth and flour stirring
to dissolve flour. Cook over medium- high heat stirring frequently
until mixture thickens, about 3-4 minutes. Reduce heat to low and
stir in sour cream and remaining mustard. Cook, stirring
occasionally, 3-4 minutes longer. DO NOT BOIL. 5. To serve, remove
toothpicks and cut each chicken roll crosswise into 4 equal slices.
Onto each of 2 serving plates pour half of the sauce and top with
four chicken roll slices.
Source from luhu.jp