Chicken Cordon Bleu
Why I Love This Recipe
Replace the Swiss cheese with any fat-reduced cheese. Proceed as directed.
To make chicken rolls, layer the cheese and ham slices on top of the mustard covered chicken breasts, top with spinach and roll up tightly.
For a beef variation, use topside steak or fillet of beef. Cut beef into serving-size pieces and beat into 5mm thickness. Proceed as directed.
Ingredients You'll Need
1/2 cup cornflake crumbs
3 teaspoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
2 teaspoons French mustard
4 skinless, single chicken breast fillets (about 125g each), beaten to a 5mm thickness
4 thin slices reduced-fat Swiss cheese
8 thin slices reduced-fat, low salt leg ham
1 cup chopped, cooked, well-drained spinach
1 egg, lightly beaten
Preheat oven to 190C.
Spray a large baking dish with vegetable oil cooking spray.
Combine cornflake crumbs, Parmesan cheese and parsley on a sheet of greaseproof paper.
Spread mustard evenly over each piece of chicken.
Place cheese and ham evenly on top.
Spread spinach evenly over cheese and ham.
Fold edges of chicken over spinach.
Starting with a short end, roll up Swiss-roll style.
Secure with wooden toothpicks.
Dip chicken into egg; roll in crumb mixture, patting so the crumbs stick well.
Arrange chicken rolls in prepared dish.
Bake chicken until cooked through, about 25 to 30 minutes.
Place on individual warm dinner plates; remove toothpicks and serve.