Wednesday, January 4, 2012

Deep South Eats: Lemon Chicken Cordon Bleu


I have always loved Chicken Cordon Bleu. There is somethings supremely satisfying about biting into a piece of chicken and getting hits of salty ham and creamy cheese. The only downside is that it often comes battered and pan fried. Finding the recipe for Lemon Chicken Cordon Bleu was like stumbling upon a goldmine of the best of both worlds...healthy but still full of the great flavor you crave. I served them with a side of risotto and steamed green beans and we all enjoyed a satisfying meal.

Ingredients:
  • 2 boneless, skinless chicken breasts or 4 chicken cutlets
  • 4 slices of Provolone cheese (I used the lower fat cheese and had satisfying results)
  • 4 slices of smoked ham 
  • 2-4 Tablespoons extra-virgin olive oil
  • Lemon, thinly sliced
  • Salt and Pepper
  • Parsley (optional)
Directions:
  • Preheat your oven to 400 degrees.
  • If using chicken breasts, butterfly them and cut along the seam that holds the two butterflied pieces together. Here is a great slideshow about butterflying chicken breasts. After they have both been butterflied you will have 4 cutlets.
  • Lay a slice of provolone and a slice of ham on each cutlet. Tear the pieces in half or fold them as necessary so they do not extend beyond the cutlet. 
  • Fold each cutlet over to somewhat seal the ham and cheese inside and place on lightly greased or parchment coated baking sheet. 
  • Brush the tops and sides of each folded cutlet with olive oil and sprinkle generously with salt and pepper.
  • Place one thin, lemon slice on the top of each prepared cutlet.
  • Bake for 17-20 minutes or until chicken is lightly browned.
  • Sprinkle a little parsley on top of cutlet and enjoy!

Original recipe found at Can You Stay for Dinner. Changes made to accommodate four servings.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

blog signature - 4/2011

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