Creating a healthy lifestyle through simple recipes

Everything Chicken Cordon Bleu

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Life just seems so busy lately! But the second I start chopping, shredding and braising, I find my relaxed state again. I am ready for a vacation from life…I can feel my feet in the sand soon enough!

This recipe melts in your mouth. It’s a version of a previous recipe I shared, but I decided to pound the chicken and add ham this time. Wow, I’m glad we tried this version. It’s my new favorite recipe!

The reason I decided to pound out these chicken breasts is because they were bought at Sam’s club which means they were larger than normal and would have taken way to long to bake. I just love the combination of cheese, ham & chicken together which is why I decided to stuff with ham.

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Danny (the hubs) loves cooked carrots. When I first met him, he loved buying canned carrots. (ewww!!) Tonight I decided to find a way to cook REAL carrots with an added glaze. I cooked the carrots in the slow cooker and then finished the flavor on the stovetop.

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This recipe pairs great with a glass of red wine or vodka & tonic. Here is the recipe….Enjoy!

Everything Chicken Cordon Bleu

Ingredients

  • Servings: 6
  • Smart points: 5 per serving
  • 3 pound(s) chicken breast
  • 6 oz low fat cream cheese
  • 6 oz deli ham
  • 1/2 cup egg beaters
  • 4 Tbsp minced garlic
  • 4 Tbsp minced onion
  • 4 tsp poppy seeds
  • 4 Tbsp sesame seeds
  • 2 Tbsp olive oil
  • 2 tsp pepper
  • 1 cup(s) fat-free Italian salad dressing
  • 1 Tbsp fresh parsley

Directions:

Pre-heat the oven to 400.

Pound out each chicken breast, spread the cream cheese & ham. Roll and use toothpick to seal together. Create an assembly line with the egg beaters in a bowl and a small plate containing the garlic, onion, poppy seeds and sesame seeds. Roll each chicken breast into egg and then the seasoning.

In a dutch oven, add the oil over medium-high heat. Cook for about 3 minute until the seeds on the bottom are golden. Flip the chicken, sear for 3 more minutes. Season with pepper.

Add the Italian dressing into the open spaces. Cover the dutch oven with the cover and bake for 30 minutes until chicken is fully cooked through.

Serve fresh parsley and your favorite glass of wine!

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