Tuesday, March 22, 2011

Lightened-Up Chicken Cordon Bleu (But You'll Never Know It)

I thought I'd share another one of my favorite Weight Watcher's friendly recipes.  Its such a great thing when you actually look forward to having a dish for dinner because you think its delicious but it has the added value of not blowing your diet as well.  This recipe fits the bill on both accounts.  I love this chicken because its lower in calories but doesn't sacrifice flavor at all.  You can also prepare and bake this dish in no time so its good for a week night meal.  This recipe calls for you to pound chicken breasts and then layer prosciutto with just 1 Tbs. of shredded Mozzarella cheese and then roll them up like a jelly roll.  You're probably thinking, 1 Tbs. of cheese is nothing but its surprisingly cheesy.  One of the things I love most about this recipe is the sauce that you make to dip the rolled up chicken into and then pour on top before baking.  Its so flavorful and really makes this dish truly yummy.  Its basically just chicken broth, a little butter, and minced garlic. The garlic really permeates the sauce and there is just enough butter to make this rich without adding excess calories.

This is a favorite around our house and is a recipe that we keep in frequent rotation.  Its great served with a side of orzo or mashed potatoes and some steamed broccoli.   

1/4 cup fat free, low sodium chicken broth
5 tsp. butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 Tbs. grated fresh Parmigiano-Reggiano cheese
1 tsp. paprika
4 (6 oz) skinless, boneless chicken breast halves
4 thin slices prosciutto (about 2 oz.)
1/4 cup shredded part-skim mozzarella cheese
cooking spray

Preheat oven to 350 degrees F.

Place broth in a small microwave-safe bowl.  Microwave on high for about 15 seconds until warm.  Stir in melted butter and minced garlic and set aside.  Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl.

Place each chicken breast half between 2 sheets of plastic wrap and pound each to 1/4-inch thickness using a meat mallet or rolling pin.  Sprinkle both sides of chicken with salt and pepper.  Top each breast half with 1 slice of prosciutto and 1 Tbs. of mozzarella.  Roll up each breast half in jelly roll fashion.  Dip the roll in the broth/butter mixture and then in the breadcrumbs.  Place rolls, seam side down, in a glass baking dish coated with cooking spray.  Pour remaining broth mixture over the chicken.  Bake at 350 degrees for 28 minutes or until the juices run clear and the tops are golden brown.

4 Servings.  1 rolled chicken breast half = 7 Weight Watcher's Point's Plus (Fat 9.9g, Carbs 3.8, Protein 45.5, and Fiber .5g).

Adapted from Cooking Light


  1. Looks like a great recipe! I've got chicken cordon bleu on the brain because of those crazy Subway commericials!

  2. I'm really not sure why I visit my food blogging friends on an empty stomach! This looks and sounds delicious and to be diet friendly is a real bonus.


  3. Your chicken cordon bleu sounds delicious. Thanks for sharing.

  4. Beautiful! What a great recipe.

  5. You'd never know it wasn't full fat by looking at it! This is just the kind of recipe I need:) It looks fantastic!

  6. This is a dish I really enjoy. Your version looks beautiful and sounds delicious. I hope you have a great day. Blessings...Mary

  7. That looks really, really good. Love it!

  8. Wow, Ryan--this looks wonderful! Who doesn't love this dish!?

  9. This is a wonderfully classic dish. I love your lightened up version!

  10. I love cordon bleu...I love it even better lightened. YUM!

  11. Oh, wow. This brings back memories of living with my roommates. We would cook together on Sundays and often made chicken cordon bleu - the fat version. I'm going to try this one. Thank you for sharing the recipe.

  12. I love cordon bleu. The best part is the mozzarella oozing out =)

    JACKIE at


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