Since making this Chicken Cordon Bleu a few weeks ago, my husband has been begging (literally) me to make this again and to make several of them so he can take them to work for lunches. I finally picked up some more ham this past week so I set out to make a bunch of them on Monday night. We had them for dinner that night and I paired it with some almond onion rice (recipe below) and a green salad topped with craisins, dried apples and raspberry vinegrette. It turned out as good as the first try and the experimental rice turned out amazing! Last time I had a request for pictures so here is the recipe again with pictures. The rice recipe is posted too.
Chicken Cordon Bleu
5 pts
2 servings
2 boneless skinless chicken breasts
2 large deli slices of ham
2 wedges of Laughing Cow Light Original Swiss
1 egg white (mixed with a splash of water)
1/4 c panko style bread crumbs
1/2 c Fiber One cereal, pulsed in food processor or blender until fine crumbs
Thaw chicken. Place between two pieces of plastic wrap. Pound to about 1/4 inch thick with meat mallet or rolling pin. Remove plastic.
Place a slice of deli ham over each piece of chicken. Spread a wedge of cheese on half of each piece of chicken/ham. Roll like a burrito starting with the cheese side first so that it is in the middle of the roll. Secure with toothpicks if necessary.
Put egg white in a bowl. Combine panko bread crumbs and fiber one crumbs in another bowl. Dip the chicken in egg white and then roll in bread crumbs, coating entire chicken roll. Place on a cooking sheet that has been spray with nonstick spray. Repeat with second piece of chicken. sprinkle remaining bread crumbs on top of chicken.
Bake 350 degrees for about 25 minutes. Allow to cool a few minutes before serving because cheese inside will be very hot.
If freezing these, cook before freezing. Can be reheated in the oven or thawed in the fridge and them reheated in the microwave.
Brown rice takes forever to cook. I sometimes cheat and use instant brown rice on days that I forget to set the rice cooker early. I have heard that rice freezes well and have been meaning to try it so when I made fried rice on Sunday night, I cooke 2 extra cups of brown rice to freezer for quick meals during the week.
While the chicken cordon bleu is absolutely amazing, it is a little time consuming. I recommend making a bunch at one time like I did and freezing them for later meals. After preparing the chicken, I realized that I had forgot to throw on some rice. I had planned on making fresh rice because I wanted to season it with chicken stock and the rice I had cooked earlier in the week was plain. With only 25 minutes till dinner, I needed to figure out something fast. Rather than breaking out the instant rice, I pulled out the precooked rice from the night before and this is what I came up with. By the way, it was delicious!
Almond Onion Rice
1/2 c = 2 pts or 1 c = 5 pts
Serves 2-4
2 c cooked brown rice
1/4 c water
1 T chicken base
1/2 t mined garlic
1 green onion, sliced
canola oil spray
I Can't Believe It's Not Butter Spray
If frozen, break rice into smaller chunks to fit in a microwave safe bowl. Ad water, minced garlic and chicken base. Cover with plastic wrap. Microwave 3 minutes or until warmed through. Uncover and stir. If water still remains in the rice microwave at 30 second intervals until water is evaporated or absorbed.
In a dry nonstick skillet (I used cast iron.), toast almonds until golden brown. Remove from pan and set aside. Spray pan with canola oil spray and return to medium heat. (I have a oil sprayer from Pampered Chef that I love. Nonstick spray is not very good for your pans.) Add sliced onion and saute lightly.
Spray 10 sprays of butter spray to pan. Add rice and base mixture and mix until combined. Let rice cook 2-3 minutes without stirring. This will give the rice more of a "fried" flavor. Stir lightly and let cook another 1-2 minutes without stirring. Mix in toasted almonds. Serve and Enjoy!
(I think that 1/2 c of rice is the perfect serving but my husband always want at least 1 c.)
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