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Baked Chicken Cordon Bleu

 
One serving costs about $2.5

$2.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 lunch,main course,main dish,dinner
spoonacular Score:64%

Spoonacular Score: 64%

 

Baked Chicken Cordon Bleu might be just the main course you are searching for. One portion of this dish contains roughly 59g of protein, 19g of fat, and a total of 500 calories. This recipe serves 2 and costs $2.5 per serving. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Head to the store and pick up chicken breasts halves, pepper, parmigiano-reggiano cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. If you like this recipe, take a look at these similar recipes: Baked Chicken Cordon Bleu, Baked chicken cordon bleu, and Crispy Baked Basil Chicken Cordon Bleu.

Ingredients

Servings:
3.25 Tbsps
3.25 Tbsps chicken broth
chicken broth
1 Tbsp
1 Tbsp butter
butter
1 clove
1 clove garlic
garlic
0.5 cups
0.5 cups breadcrumbs
breadcrumbs
1 Tbsp
1 Tbsp parmigiano reggiano cheese
parmigiano reggiano cheese
1 tsp
1 tsp paprika
paprika
2
2  skinless boneless chicken breasts
skinless boneless chicken breasts
0.25 tsps
0.25 tsps salt
salt
0.25 tsps
0.25 tsps black pepper
black pepper
0.25 tsps
0.25 tsps dried oregano
dried oregano
2 slices
2 slices ham
ham
3.25 Tbsps chicken broth
3.25 Tbsps
chicken broth
1 Tbsp butter
1 Tbsp
butter
1 clove garlic
1 clove
garlic
0.5 cups breadcrumbs
0.5 cups
breadcrumbs
1 Tbsp parmigiano reggiano cheese
1 Tbsp
parmigiano reggiano cheese
1 tsp paprika
1 tsp
paprika
2  skinless boneless chicken breasts
2
skinless boneless chicken breasts
0.25 tsps salt
0.25 tsps
salt
0.25 tsps black pepper
0.25 tsps
black pepper
0.25 tsps dried oregano
0.25 tsps
dried oregano
2 slices ham
2 slices
ham

Equipment

plastic wrap
plastic wrap
baking pan
baking pan
meat tenderizer
meat tenderizer
rolling pin
rolling pin
toothpicks
toothpicks
bowl
bowl
oven
oven
plastic wrap
plastic wrap
baking pan
baking pan
meat tenderizer
meat tenderizer
rolling pin
rolling pin
toothpicks
toothpicks
bowl
bowl
oven
oven


Instructions

Preheat the oven to 180C/350F. Combine the chicken broth, melted butter and minced garlic in a bowl. Set aside. In another bowl, mix together the breadcrumbs, Parmigiano-Reggiano, and paprika. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, pepper and oregano. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Tuck in the sides of the breast and roll up tight like a jellyroll and secure with toothpicks. Dip each roll in chicken broth mixture and dredge in breadcrumb mixture. Place rolls, seam side down, in a baking dish coated with butter. Pour the remaining broth mixture over chicken. Bake in the preheated oven for 28 minutes or until golden crisp.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.50
Ingredient
3.25 tablespoons chicken broth
1 tablespoon butter
1 clove garlic
½ cups breadcrumbs
1 tablespoon parmigiano reggiano cheese
1 teaspoon paprika
2 skinless boneless chicken breasts
¼ teaspoons black pepper
¼ teaspoons dried oregano
2 slices ham
Price
$0.16
$0.12
$0.07
$0.21
$0.11
$0.10
$4.01
$0.01
$0.03
$0.19
$5.00

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
499 Calories
58g Protein
18g Total Fat
20g Carbs
26% Health Score
Limit These
Calories
499
25%

Fat
18g
28%

  Saturated Fat
7g
46%

Carbohydrates
20g
7%

  Sugar
1g
2%

Cholesterol
178mg
60%

Sodium
1263mg
55%

Get Enough Of These
Protein
58g
118%

Vitamin B3
26mg
134%

Selenium
86µg
123%

Vitamin B6
1mg
94%

Phosphorus
607mg
61%

Vitamin B1
0.58mg
39%

Vitamin B5
3mg
36%

Potassium
1028mg
29%

Vitamin B2
0.43mg
25%

Magnesium
80mg
20%

Manganese
0.38mg
19%

Zinc
2mg
17%

Iron
2mg
16%

Vitamin A
761IU
15%

Vitamin B12
0.78µg
13%

Calcium
105mg
11%

Folate
40µg
10%

Copper
0.18mg
9%

Vitamin E
1mg
7%

Fiber
1g
7%

Vitamin C
4mg
6%

Vitamin K
5µg
5%

Vitamin D
0.54µg
4%

covered percent of daily need

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