Sarah-Jane’s New South Chicken Cordon Bleu with White Wine Sauce - WSMV News 4

Sarah-Jane’s New South Chicken Cordon Bleu with White Wine Sauce

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Sarah-Jane’s New South Chicken Cordon Bleu with White Wine Sauce
For the chicken:
6 (5-ounce) thinly sliced boneless, skinless chicken breasts 
1 large egg, beaten
1 tablespoon lowfat buttermilk
1 tablespoon all-purpose flour
1/2 cup Parmesan-Herb panko (Japanese breadcrumbs)
12 deli thin slices prosciutto
6 slices reduced-fat Swiss cheese, cut in half
Salt and pepper, to taste
Salt-free Italian herb blend, to taste
Cooking spray
For the sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
¼ cup white wine
½ cup low-sodium chicken broth
½ cup half-and-half
1 tablespoon spicy brown mustard
2 teaspoons freshly-squeezed lemon juice
Salt and pepper, to taste
To make the chicken:
Preheat oven to 450 degrees F.
Place the chicken on a cutting board and cover with plastic wrap. Using a meat mallet pound until they are an even ½-inch thick.
Remove the plastic wrap and season each chicken breast to taste with salt, pepper, and the salt-free Italian herb blend.
Place 2 slices of prosciutto and 2 halves of a Swiss cheese slice on top of each chicken breast. 
Roll each chicken breast around the prosciutto and Swiss tightly, in jellyroll fashion. Set them aside seam-side down. 
Combine beaten egg with buttermilk to make an egg wash.
Sprinkle each rolled chicken breast lightly with flour.
Dip each rolled chicken breast into the egg wash and then into the panko bread crumbs, using care that they do not come unrolled.
Place the coated, rolled chicken breasts seam-side down on a baking sheet that has been sprayed with cooking spray. Spray each coated, rolled chicken breast lightly with cooking spray to help them brown.
Bake for 20-25 minutes, or until cooked through. Serve warm with the white wine sauce.
While the chicken bakes, make the white wine sauce:
Melt the butter in a medium skillet over medium heat. Whisk in the flour and cook for about a minute. Then whisk in the wine and cook for about another minute before whisking in the broth. Bring to a gentle boil and let thicken slightly. Then whisk in the half and half and the mustard. Reduce heat to low and whisk in lemon juice. Season with salt and pepper to taste and keep warm until chicken finishes baking. Serve about a tablespoon or so over each cooked piece of chicken. Enjoy!
Nutrition facts per serving (makes 6 servings): 350 calories, 14g fat, 6g saturated fat, 155mg cholesterol, 570mg sodium, 11g carbs, 1g fiber, 1g sugars, 44g protein.
Traditional Chicken Cordon Bleu with White Wine Cream Sauce Nutrition facts per serving (makes 6 servings): 584 calories, 41g fat, 24g saturated fat, 195mg cholesterol, 655mg sodium, 8g carbs, 0.5g fiber, 1g sugars, 41g protein.
THE NEW SOUTH VERSION SAVES YOU: 234 calories, 27g fat, 18g saturated fat, and 85mg sodium per serving!!!

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