Chicken Cordon Bleu

  • 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
  • 1/2 tsp black pepper, freshly ground, divided
  • 1/4 tsp table salt
  • 1 oz Casa Italia Prosciutto, or other brand, very thinly sliced
  • 2 oz low-fat Swiss cheese, or Jarlsberg, thinly sliced
  • 1/3 cup(s) dried bread crumbs, plain-variety
  • 1/3 cup(s) parsley, fresh, minced
  • 2 Tbsp all-purpose flour
  • 2 large egg white(s)
  • 2 spray(s) cooking spray
  • 1/2 Tbsp unsalted butter
  • 1/2 Tbsp olive oil

Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness.

Rub chicken with 1/4 teaspoon each pepper and salt.

Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.

In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper.

Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.

To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat.

Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered.

Repeat until all four chicken breasts are coated.

Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet.

Cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes.
Serve immediately.
***Yields 4 servings***

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