This is a simple, but very good recipe. I have made this for several mom's with new babies and they all have loved it. The only thing I do different is I pound my chicken to make it thin and I don't serve over spinach.
Chicken Cordon Bleu - Prep time 10 min; Cooking time 15 min; 4 servings
1 tsp margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach
In a nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.
Nutrition information per serving: About 210 cal., 24 g pro., 5 g carbo., 6 g total fat (3 g saturated), 62 mg chol., 560 mg sodium.
Monday, July 06, 2009
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
This will be a huge hit in our house, I can tell ya that before I even make it. And I bet it's awesome over the spinach :) If you don't like spinach, you could try something milder like over spaghetti squash or whole wheat angel hair.
Post a Comment