Chicken Cordon Bleu

posted by Connie 06-23-98 12:30 PM 


Chicken Cordon Bleu

1 lb. boneless, skinless chicken breasts, fat trimmed (4 breast halves) 
2 oz. prosciutto, thinly sliced and cut into 1/2-inch strips 
2 oz. Gruyère cheese, thinly sliced and cut into 1/2-inch strips 
2 large egg whites 
1/4 cup skim-milk buttermilk 
1 Tbsp. Dijon mustard 
2/3 cup fine, dry,unseasoned breadcrumbs 
1/4 cup freshly grated Parmesan cheese, 
1/2 tsp. salt 
1/2 tsp. freshly ground black pepper 
4 lemon wedges 

Preheat oven to 400 degrees F. Lightly oil a rack large 
enough to hold chicken breasts in a single layer. Put the rack on a baking
sheet and set aside. 

To butterfly the chicken, place a breast half skinned-side down on a cutting 
board. Keeping the blade of a sharp knife parallel to the work surface, 
make a horizontal slit along the thinner, long edge of each breast, cutting
nearly through to the opposite side. 

Open the breast so it forms two flaps, hinged at the center. Place one-quarter
of the prosciutto and Gruyère on one half of the butterflied breast, leaving 
a 1/2-inch space between the filling and the edge of the breast. Close the 
chicken carefully and set aside. Repeat with the remaining chicken breasts. 

In a medium-sized bowl, combine egg whites, buttermilk and mustard and beat
with a whisk until creamy. In a shallow dish, stir together breadcrumbs,
Parmesan, salt and pepper. 

Carefully dip each piece of chicken in the crumb mixture and then in the 
egg-white mixture, and back again in the crumb mixture. Set on the prepared 
rack and bake for 30 to 35 minutes, until crisp and lightly browned on the 
outside and opaque in the center. 

Serve with lemon wedges. 


325 Calories per serving: 
40 G Protein 
11.0 G Fat 
14 G Carbohydrate 
814 MG Sodium 
97 MG Cholestrol 

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