Baked Chicken Cordon Bleu for Two

Heavy cream adds a delicious richness to this dish and it only adds 26 calories per serving. While this ingredient list looks long, it really isn’t. Several ingredients are used in multiple sections.

For the rice
1 cup chicken broth
1/2 cup brown rice
1 cup frozen peas
For the sauce
1 tsp butter
1 tsp olive oil
8 oz sliced mushrooms
1/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
3 Tbs flour
1 1/2 cup chicken broth
1/2 cup heavy cream
For the chicken:
2 oz sliced deli ham
2 oz sliced Swiss cheese
2 medium skinless, boneless chicken breasts
1/8 tsp salt
1/8 tsp pepper
1 pinch garlic powder
1 tsp butter
1 Tbs olive oil
1/2 cup chicken broth

1. In a small saucepan over medium heat, bring the broth and rice to a boil. Stir, cover, and reduce the heat to medium low. Cook for 30 minutes, or until most of the broth is absorbed. Stir in the peas, cover, and turn off the heat. Let stand.
2. While the rice is cooking, make the sauce in a medium sauce pan. Melt the butter and oil over medium heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are softened and most of the liquid has evaporated, then season with the salt, pepper, and garlic powder. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Slowly stir in the broth and cream and cook and stir until slightly thickened. Set aside.
3. On a piece of waxed paper, divide the ham into 2 even stacks. Fold or cut the cheese to form 2 logs about 1 inch wide and 3 inches long and place on the ham. Fold the ham over the cheese to create a packet.
4. With a sharp knife, starting on the thick long side of each chicken breast, cut a slit about 1 1/2 long. Manipulate the knife within the slit to create a pocket within each breast. Stuff each pocket with a ham and cheese packet. Close with toothpicks. Sprinkle evenly with the salt, pepper, and garlic powder.
5. Preheat the oven to 350°. Spray a shallow baking dish with non-stick cooking spray, the spread the rice and peas in an even layer and set aside.
6. In a large non-stick skillet over medium high heat melt the butter with the olive oil until hot. Add the chicken and cook until golden brown on each side, turning once.
7. Arrange the chicken on top of the rice. Deglaze the pan with the remaining 1/2 cup broth and pour the pan juices over the chicken and rice then pour on the mushroom sauce and cover with foil. Bake covered for 20 minutes, then uncover and cook another 10 minutes until the chicken is done.

Servings: 2


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