Monday, March 22, 2010

Chicken Cordon Bleu, sweet corn, and potatos.

Tonight's dinner is one of our favorites - Chicken Cordon Blue. We probably have this about 2-3x per month.
Traditional cordon blue would be stuffed with swiss cheese, I used provolone instead
Ingredients:
Dried onions
Itialian bread crumbs
Provolone cheese
Deli sliced ham
Chicken breast
Franks Red Hot Sauce

I take the defrosted chicken (5 oz each) I trimmed them down to 5 oz and used the trimmings to make chicken nuggets for Gabriella

Pound the chicken until it is nice and flat and somewhat thin. Then, dip the chicken in the hot sauce (you could use egg, but we like things spicy)


Then, place the chicken flat and put 2 slices of ham, and one slice of cheese on top of each. Next, roll the chicken up and secure it with a few tooth picks (about 3 per chicken)


Next, take the rolled and stuffed chicken and roll it in the mixture of bread crumbs and onions (crushed) I do not have measurements for this, just use enough to coat. I weigh out the breading because we are counting calories.

Then place the chicken in a greased baking dish. I put it in at 350 for about 30 min or until it reaches 160 degrees on my meat thermometer.



For Gabby, I used the trimmings (not the fat, gross) and dipped them in egg, and then in the bread crumbs to make nuggets.

Total calories for the chicken - 312
Total dinner - 485 (under 500 is our goal for dinners.











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