Saturday, February 13, 2010

Chicken cordon bleu

This week was one of those weeks —one of those weeks when you barely have time to take a shower, let alone update your blog. I spent more than eight hours a day, every day, in the office, which isn't something that helps my sanity. And since I'm a reporter, I always feel that I should be out —you know— reporting. If you add the fact that the newsroom where I work is one of the noisiest places on earth, well you can imagine how "easy" it is to concetrate over there. I usually wear my noise canceling headphones and try to immerse myself in my indie rock nirvana but sometimes even that isn't enough to cut out the background noise so I just lose my mind a little (on the inside) and dream of the moment I'll be home with a beer in one hand and a martini in the other.

Also, I didn't cook much this past week because I was too broke to buy the ingredients —a very sad situation to be in at 29, but one that occurs every once in a while. So we lived out of the pantry, which thank god is well stocked, and had some "interesting" dinners. But since I got paid yesterday, here I am again, cooking away. This chicken dish is delicious and it's worth the pounding and the rolling. A suggestion: don't pound the chicken at 11 p.m. like we did. We got all our neighbors very concearned.

From Cooking Light
1/4  cup  fat-free, less-sodium chicken broth
5  teaspoons  butter, melted
1  large garlic clove, minced
1/2  cup  dry breadcrumbs
1  tablespoon  grated fresh Parmigiano-Reggiano cheese
1  teaspoon  paprika
4  (6-ounce) skinless, boneless chicken breast halves
1/4  teaspoon  salt
1/4  teaspoon  dried oregano
1/4  teaspoon  freshly ground black pepper
4  thin slices prosciutto (about 2 ounces)
1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.


  1. That chicken pounding can be noisy work! :D
    Great recipe!

    Hope you have a relaxing weekend!

  2. This is something that John would even love. Simple and not fussy.
    Thanks...I'm going to try it next Saturday. Nancy

  3. What did you think? Was it good for a "light" recipe or is it one that doesn't really translate in a light version?

    Thinking about making this...

  4. TKW: it's amazing, try it. It definitely doesn't taste like a "light" recipe!

  5. This looks like a good cordon bleu recipe. I tried to make it once umm, 8 years ago maybe? And didn't have a meat tenderizer, so I had to use my knuckles. It didn't turn out so great. I would mind trying it again!

  6. I don't have a meat tenderizer either, so I used a cast iron skillet to beat it into submission. It worked great!



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