Sunday, January 29, 2012

Chicken Cordon Blue with Cheesy Wine Sauce

My husband absolutely loves Chicken Cordon Blue, so naturally he was Super Excited when I told him that I was making it tonight. That excitement didn't last long when he realized it would be a slimmed down version of the dish. I told him, don't worry, you'll never miss the fat! This dish came out so tasty and the delicious cheesy, creamy wine sauce made it feel downright sinful, but with only 12 Weight Watchers points per serving you can eat it and still feel good about yourself in the morning. Oh, and by the way, please pay no mind to the size of the chicken in my picture! These were quite possibly the smallest chicken breasts that I've ever seen, but the points are calculated using the size of a normal chicken breast.

Chicken Cordon Blue with Cheesy Wine Sauce
 Serves 4
12 WW Points Per Serving 

4 Boneless Skinless Chicken Breasts
4 Slices Black Forest Ham
4 Slices Reduced Fat Swiss Cheese
8 Wedges Laughing Cow Swiss Cheese
1/2 Onion Diced
1 Large Clove Garlic
1 TBS Olive Oil
1 TBS Grated Parmesan Cheese
1/4 Cup White Wine
1/2 Cup Low Sodium Fat Free Chicken Broth
Salt and Pepper to Taste

Preheat oven to Roast 400 Degrees. Start by Butterflying your chicken breasts. You do this by laying your chicken breast flat on a cutting board, place your knife 1/2 way down the thickness of the breast and slowly cut until you are just a little bit more than 3/4 of the way through. The key to this is that you do NOT cut all the way through the breast. Once all of the breasts are butterflied open place them one by one between 2 sheets of wax paper and lightly pound them. You don't want to pound too hard or your breasts will fall apart. If you're scared of pounding meat you can skip this step, but it does make it more tender. Lay your butterflied chicken breast back on your cutting board and place 1 slice of ham and 1 slice of cheese on it, then roll the chicken up and secure with a toothpick (if necessary). Sprinkle Salt, Pepper and Parmesan cheese over the tops of the breasts and set aside.

Heat your Olive Oil in a skillet and heat on Medium High. Once oil is hot place the chicken breasts in the pan seam side down. Flip over after about 3 minutes to brown on all sides. Once breasts are browned remove them from the pan and place in a roasting pan. Do not discard the contents of the pan you seared them in, just set it aside off the heat.  Place in the oven and roast the chicken for approximately 15 minutes, or until cooked through. 

To make the Sauce: 

Take the pan that you used to sear the chicken and add the onion too it, saute until onion is translucent, about 10 minutes. Add Garlic and stir for 1 minute, then deglaze the pan with your wine. Make sure to scrape up all those little yummy bits that the chicken left behind! Let wine simmer for 1 minute then add the Laughing Cow Cheese.  Stir until melted and let simmer. Add the Chicken Broth one tablespoon at a time, until it's the desired consistency. Serve by spooning over the Chicken and Enjoy!

1 comment: