Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 > > Chicken Cordon Bleu > 1 tsp margarine or butter > 4 small skinless, boneless chicken breast halves (1 lb) > 1/2 cup fat-free chicken broth > 2 tbsps balsamic vinegar > 1/2 tsp coarsely ground black pepper > 4 thin slices cooked ham (2 ozs) > 4 thin slices part-skim mozzarella cheese (2 ozs) > 1 (6 oz) bag prewashed baby spinach > In nonstick 12-inch skillet, melt margarine over medium-high heat until > hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn > chicken over; cover and cook until chicken is golden brown and just > loses its pink color throughout, about 5 minutes longer. > Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, > uncovered, 1 minute. Remove skillet from heat; top each chicken breast > with a slice of ham, then a slice of cheese. Cover skillet until cheese > melts, about 3 minutes. > Arrange spinach on large platter; top with chicken breasts and drizzle > with pan sauce. > Serves 4 > 210 Calories, 34g Protein, 5g Carbs, 6g Fat, 62mg Chol, 560mg Sodium > > Quote Link to comment Share on other sites More sharing options...
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