Healthier Chicken Cordon Bleu II

A classic dish made healthier by using half and half instead of heavy cream and lemon juice instead of white wine. This version of Chicken Cordon Bleu is still ribbon worthy.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 432 Calories

Ingredients

• 6 tablespoons butter
• 2 tablespoons lemon juice
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon paprika
• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 1 teaspoon chicken bouillon granules
• 1 cup fat free half-and-half

Recipe Instructions

Step 1

Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces.

Step 2

Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.

Step 3

Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.