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Chicken Cordon Bleu
- 1/4 cup fat-free (less-sodium chicken broth)
- 5 tsp butter (melted)
- 1 large garlic clove (minced)
- 1/2 cup dry breadcrumbs
- 1 Tbs grated fresh Parmigiano-Reggiano cheese
- 1 tsp paprika
- 4 Skinless Chicken Breast ((6-ounce) boneless chicken breast halves)
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- 1/4 cup shredded part-skim mozzarella cheese ((1 ounce))
- Cooking spray
- 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 mozzarella. 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 cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Chicken Breasts with Mushroom Cream Sauce
- 10 ounces boneless (skinless chicken breasts — trimmed and tenders removed (see Tip))
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 medium shallot — minced
- 1 cup thinly sliced shiitake mushroom caps
- 2 tablespoons dry vermouth — or dry white wine
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons minced fresh chives — or scallion greens
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Chicken Chilaquiles
- 2 cups shredded skinless (boneless rotisserie chicken breast)
- 1/2 cup chopped green onions
- 1/2 cup shredded Monterey Jack cheese with jalapeño peppers ((2 ounces) divided)
- 2 Tbs grated Parmesan cheese
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup 1% low-fat milk
- 1/4 cup chopped fresh cilantro
- 1 can tomatillos ((11-ounce) drained)
- 1 can chopped green chiles ((4.5-ounce) drained)
- 12 corn tortillas ((6-inch))
- Cooking spray
- Preheat oven to 375°.
- Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
- Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
- Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
Italian Sausage Hoagies
- 8 ounces hoagie rolls — halved lengthwise
- 9 ounces sweet turkey Italian sausage — cut into 1-inch-thick pieces
- 1/2 cup prechopped onion
- 1 teaspoon minced fresh garlic
- 1 cup lower-sodium marinara sauce — (such as Amy's)
- 1 small red bell pepper — thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 2 1/4 ounces shredded part-skim mozzarella cheese — (about 1/2 cup)
- Preheat broiler to high.
- Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.
- Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.
- Arrange about 3/4 cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.