Potato-Crusted Salmon Fillets With tender leeks and heart russet potatoes these crisp, flakey Potato Crusted Salmon Fillets make an ideal weeknight fish dinner. Course Main Course Cuisine Seafood Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Servings 4 Servings Calories 262 kcal Ingredients: 2 small russet potatoes (about 1 lb.) washed, shredded […]
Month: July 2018
Spaghetti Squash Lasagna This delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash. Course Main Course Cuisine Italian Prep Time 15 mins Cook Time 1 hr 17 mins Total Time 1 hr 32 mins Servings 4 Servings Calories 474 kcal Ingredients 1 small spaghetti squash (approx. 3½ to 4 lbs.) […]
Chicken Cordon Bleu
- Nonstick cooking spray
- ½ cup Neufchatel cheese
- 1¼ tsp . garlic powder , divided use
- 4 thin slices low-sodium , nitrite free, extra lean ham (about 2 oz.)
- 4 thin slices Swiss cheese (about 2 oz.)
- 1 cup whole grain Panko bread crumbs
- ¼ tsp . sea salt (or Himalayan salt)
- ¼ tsp . ground black pepper
- ¼ tsp . onion powder
- 4 (4-oz.) each raw chicken breasts, boneless, skinless
- 2 large eggs , lightly beaten
Preheat oven to 375° F.
Lightly coat 9 x 9-inch baking pan (or casserole dish) with spray. Set aside.
Combine Neufchatel cheese and 1 tsp. garlic powder in a small bowl; mix well.
Place slices of ham individually on your work surface. Top each with a slice of Swiss cheese. Spread Neufchatel cheese mixture evenly on each slice of Swiss cheese. Roll lengthwise. Place in freezer until ready to use.
Combine bread crumbs, salt, remaining ¼ tsp. garlic powder, pepper, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.
To stuff chicken, slice chicken breasts along the long side, about ¾ way through; do not cut all the way through. Chicken will open like a book. Place one ham roll inside each chicken breast. Secure with a toothpick. Repeat with remaining chicken breasts. Set aside.
Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken in prepared pan. Remove toothpicks.
Bake for 25 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
Nutritional Information (per serving):
Total Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 205 mg
Sodium: 623 mg
Carbohydrates: 18 g
Fiber: 2 g
Sugars: 3 g
Protein: 38 g