February 29, 2012

Healthified Chicken Cordon Bleu with Mustard Cream Sauce

Healthy Chicken Cordon Bleu with Mustard Cream Sauce
Terrible picture from my phone's camera .  Awesomely delicious healthy dish.
Neither my mom nor I have ever met a piece of cheese we didn’t like (Well, except for Muenster.  I definitely don’t like Muenster. I think it smells like dirty socks, BLECH!) so it’s no shocker that we have very fond memories of and much love for cheesy foods.    But for the first time, we’re both on the same page at the same time about losing weight and, *sigh*, cheese and weight loss just don’t seem to go together.  Until now.

With 50% less fat and 30% less calories, but still melting into a warm, ooey, gooey cheesy puddle, Jarlsberg Lite is the perfect cheese for this healthified dish.  The other small but really impactful changes -  baking instead of frying, using a lower sodium ham, a Dijon & water wash replacing the fattening egg wash and fiber boost of the whole wheat Panko breadcrumbs – take this dish is from shameful to sham-a-lama-ding-dong making this a dish certain to be a happy – and repeated – memory for a long time.

If you're looking for awesome recipes to help you create cheesy (the GOOD kind of cheesy!) memories, the Jarlsberg USA blog is the place to go.  And, while you're out internet hopping, head on over and check out Eat, Write, Retreat and check out their fantastic blogger's retreat, which, in all disclosure, is what I'm hoping to win a trip to with this yummy blog post.  

Healthified Chicken Cordon Bleu with Mustard Cream Sauce
Serves 4

Ingredients:
4 thin chicken cutlets (I like to use 2 regular, but fat, chicken breasts and cut them in half lengthways)
8 pieces low-sodium deli ham, thinly sliced
8 slices Jalsberg Lite Fresh Deli-Slice Swiss cheese
1 tablespoon Dijon mustard
½ cup Panko breadcrumbs, preferably whole wheat
Kosher salt
Freshly ground black pepper
Italian seasoning
Oil mister, or olive or canola oil cooking spray

Mustard Cream Sauce (see below)

Directions:
Preheat oven to 400°.

Pour the breadcrumbs onto a plate and season with salt, pepper and Italian seasoning and set aside.

Place one cutlet (or chicken breast half) on a cutting board and cover with plastic wrap.  Using the flat side of a mallet and a down-and-to-the-side motion, pound the chicken cutlet to ¼ inch.  Repeat with each cutlet or breast.

Place two pieces of ham together and fold in half.  Take two pieces of cheese, place together and roll up into a loose cigar-shape.  Place the cheese roll atop the ham and wrap ham around the cheese.  Place ham & cheese roll in the center of the chicken breast and beginning with either end, wrap the chicken around the ham & cheese.  Weaving a toothpick through the chicken, seal the ends of the chicken to keep the cheese from escaping.

Combine the Dijon mustard with 1 tablespoon of water and brush the outside of the chicken roll with the mixture. 

One at a time, gently press the coated chicken rolls into the seasoned breadcrumbs and turn to coat each roll completely.  Place on a sheet pan and let rest in the refrigerator for at least 30 minutes.

Spray a wire rack with cooking spray and place the chicken rolls on the rack, spraying evenly with the cooking spray.  Place the rack over a sheet pan, place in the center of the oven and bake for 20 minutes, turning halfway through the cooking time.    Remove, cover with foil and let rest for 5 minutes.  Drizzle with Mustard Cream Sauce and serve.

Mustard Cream Sauce
2 tablespoon butter (or 1 TBSP butter and 1 TBSP Olive oil)
1 medium shallot, minced
1 large clove garlic, grated
½ small bottle of white wine
½ cup Chicken stock
2 tablespoon Stone Ground mustard
2 tablespoon Dijon mustard
½ lemon, juiced
¼ cup non-fat half & half

Place pan on a medium burner and add butter or butter/oil mixture.  Add shallots and sauté until tender.  Add grated garlic and cook for 1 minute.  Add white wine, careful to scrape the fond from the bottom of the pan.  Add chicken stock and let cook for 6 minutes, or until the mixture has reduced by half.  Add both mustards and lemon juice, whisking to combine.  Add cream/half & half, season with black pepper.  Bring to a boil and remove the sauce from the heat.  

2 comments:

  1. Jarlsberg Lite?!? How have I missed this fabulous invention? :)

    ReplyDelete
  2. Lauren - this sounds wonderful! I love the Jarlsberg Lite also!

    ReplyDelete