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CHICKEN LE CORDON BLEU - 25/25

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Prep Time 15 minutes
Cook Time 45 minutes
Servings 1
Calories 307.5 kcal

Ingredients
  

Chicken

  • 4 3.5 oz Chicken Breasts
  • 2 slices Swiss Cheese Good and Gather Brand
  • 4 oz Prosciutto
  • 3 cup Fresh Baby Spinach
  • 1 tbsp Minced Garlic
  • 1 cup Brown Rice
  • 2 cups Water

Sauce

  • 4 tbsp Whole Wheat Flour
  • 1 tsp Paprika
  • 1/2 cup Dry White Wine
  • 1 tsp Chicken Bouillon Grated
  • 1 tbsp Cornstarch
  • 1/2 cup Fat Free Cultured Buttermilk Lucerne 1.5% Cultured Buttermilk

Instructions
 

Prepare The Chicken and Rice

  • 1. Preheat oven to 350°
    2. Place brown rice and water into the rice cooker or bring water to a boil then reduce heat to simmer and add in brown rice. Cook for 10 min. or until rice is tender.
    3. Butterfly each chicken breast from the fattest side. Be careful not to cut through to the other side.
    4. Lay open the chicken breast and add a ½ slice of cheese and a ½ ounce portion of prosciutto inside the chicken breast. Fold over and repeat for each breast.
    5. Place chicken breasts on a baking sheet in the oven and cook until chicken is no longer pink or reaches a temperature of 165°F (about 15-20 min.) Remove and serve hot.
    6. In a medium skillet over low heat add spinach and garlic. Stir until spinach is just wilted, about 3 minutes.

Prepare The Sauce

  • 1. Heat white wine and buttermilk in a medium skillet over low heat.
    2. Add paprika and grated chicken bullion
    3. With a wooden spoon, stir in whole-wheat white flour and cornstarch. Stir constantly over low heat just until sauce starts to thicken. Remove and immediately pour evenly over 4 chicken breasts.

Nutrition

Calories: 307.5kcalCarbohydrates: 22.2gProtein: 32gFat: 7.8gSaturated Fat: 2gCholesterol: 83mgSodium: 49mgSugar: -1g
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