Love this time of year. We both love cooking, my husband and I, and Christmas meal is always our time to do it up a bit. So for tonight’s meal:
Chicken Cordon Bleu made with Prosciutto (non-lactose version)
This is a recipe that I found from
The original recipe is here:
For two people
• 1/4 cup fat-free, less-sodium chicken broth
• 2 teaspoons earth balance (or butter), melted
• 1/2 large garlic clove, minced
• 1/2 cup dry breadcrumbs
• 1 tablespoon grated “veggie parmagian” or fresh Parmigiano-Reggiano cheese
• 1 pinch paprika
• 1 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/2 teaspoon fresh oregano minced
• 1/4 teaspoon fresh thyme minced
• 1/4 teaspoon freshly ground black pepper
• 1 thin slices prosciutto (about 1/2 ounce)
• 1/4 cup (1 ounce) shredded vegan Daiyta Cheese (or real cheese)
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 Daiyta cheese. 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 earth balance. Pour remaining broth mixture over chicken. Bake at 350° for 40 minutes to one hour, or until juices run clear and tops are golden. Chicken temperature needs to be 165 deg, to be cooked.
It could have turned out a little better if I had pounded the chicken to a 1/4 inch as the recipe suggested. The roll would have been more even, but it tasted great nonetheless.
Juices from the cordon bleu
in a saucepan, combine the wine and juices from the chicken, and reduce for five minutes. Add a small squeeze of lemon juice to taste, then add a small amount of flour the thicken. Stir and cook consistently until sauce thickens nicely. Serve on top of sliced Cordon Bleu.
We served it with Fresh Baked Dinner Rolls, and Carmelized Brussel Sprouts, as done by my husband.
I made a Vanilla Shortcake, with Pear and Raspberries, topped with Raspberry Coulis and Soy Whipped Cream, for dessert.