Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chicken Cordon Bleu

Chicken Cordon Bleu

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

4 each ( 6 to 7 oz.) boneless skinless chicken breasts
1/8 teaspoon freshly ground black pepper
4 slices reduced-fat swiss cheese
8 thin slices prosciutto or deli ham ( about 4 oz.)
1/4 cup seasoned bread crumbs
1/2 teaspoon paprika
2 sprays vegetable spray
3/4 cup dry white wine
1 cube chicken bouillon
1 tablespoon cornstarch
1 tablespoon Unsalted butter, room temperature
4 sprigs parsley (optional garnish)

directions:

1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable cooking spray.
2. Use a meat mallet to pound each chicken breast to 1/2-inch thickness. Season with pepper. Lay 1 slice cheese, then 2 slices prosciutto or ham on each breast. Roll chicken lengthwise from the smaller end to the wider, trying to keep the slices from sticking out. Secure with a toothpick if necessary. Transfer to the prepared pan.
3. In a small bowl, mix together bread crumbs and paprika. Lightly spray the tops of the chicken with vegetable cooking spray and, using your hands, sprinkle and press bread crumb mixture to cover the tops. Bake until chicken is cooked through, about 35 to 40 minutes.
4. While chicken bakes, prepare sauce. Combine wine and bouillon cube in a small saucepan and heat over medium heat. Break up the cube as it starts to dissolve, and whisk. Once fully integrated, bring to a simmer, then cover and reduce heat to low, continuing to cook for 10 minutes. Whisk in cornstarchuntil fully dissolved. Add butter and whisk until sauce thickens and is clump free.
5. About 5 minutes before the chicken is ready, drizzle a third of the sauce over the chicken and return dish to the oven.
6. To serve, place 1 breast on each of 4 plates. Divide remaining sauce over the chicken and garnish with parsley, if desired. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2012

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
4 each ( 6 to 7 oz.) boneless skinless chicken bre  
1/8 teaspoon freshly ground black pepper  
4 slices reduced-fat swiss cheese  
8 thin slices prosciutto or deli ham ( about 4 oz.  
1/4 cup seasoned bread crumbs  
1/2 teaspoon paprika  
2 sprays vegetable spray  
3/4 cup dry white wine  
1 cube chicken bouillon  
1 tablespoon cornstarch  
1 tablespoon Unsalted butter, room temperature  
4 sprigs parsley (optional garnish)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 5 g (22%)
Cholesterol 130 mg (43%)
Sodium 1410 mg (58%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 1 g (4%)
Protein 49 g (81%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading