Chicken Cordon Bleu

serves 4, 7 points per serving

  • 1 lb uncooked chicken breasts
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1 oz prosciutto
  • 2 oz low fat swiss cheese, sliced
  • 1/3 cup dried plain breadcrumbs
  • 1/3 cup minced parsley
  • 2 Tbsp all-purpose flour
  • 2 large egg whites
  • cooking spray
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp olive oil

Place chicken between two sheets of wax paper and pound to 1/4 in thickness

Rub chicken with 1/4 tsp pepper and salt, divide prosciutto and cheese over chicken. fold chicken in half to cover prosciutto and cheese and press down to hold shape.

In a shallow bowl, combine breadcrumbs, parsley and remaining pepper. Place flour on a plate. In another shallow bowl, whip egg whites till soft peaks form.

Dredge each piece of chicken in flour, turn to coat. Then dip in egg whites, turn to coat. next dredge in breadcrumb mixture and press down to make sure all sides are covered.

Coat a large skillet with cooking spray and set over medium high heat. add butter and oil. When they begin to shimmer place chicken in a single layer in a skillet. cook, flipping once till nicely browned, about 6-8 minutes.