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Light Chicken Cordon Bleu

Light Chicken Cordon Bleu
I love chicken cordon bleu, but since I'm watching my cholesterol, I couldn't afford to indulge in it often. Then I trimmed down a recipe that I received in my high school home economics class years ago. The creamy sauce makes it extra special
8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon pepper
  • 8 slices deli ham (1 ounce each)
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup fat-free milk
  • 1 cup crushed cornflakes
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • SAUCE:
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/2 cup fat-free sour cream
  • 1 teaspoon lemon juice

Directions

  • Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a
  • ham slice and 3 tablespoons of cheese down the center of each piece.
  • Roll up and tuck in ends; secure with toothpicks. Pour milk into a
  • shallow bowl. In another bowl, combine the cornflakes, paprika,
  • garlic powder and salt. Dip chicken in milk, then roll in crumbs.
  • Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 25-30 minutes or until meat is no
  • longer pink. Meanwhile, in a small saucepan, whisk the soup, sour
© Taste of Home 2013

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Light Chicken Cordon Bleu (continued)

Directions (continued)

  • cream and lemon juice until blended; heat through. Discard
  • toothpicks from chicken; serve with sauce. Yield: 8 servings.
Nutrition Facts: One serving (2 tablespoons sauce) equals 306 calories, 7 g fat (3 g saturated fat), 91 mg cholesterol, 990 mg sodium, 16 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013