Here is a quick, easy, and very satisfying casserole of the classic French dish. This casserole uses less fat and you can prepare the rest of your meal while the chicken is baking in the oven.
Chicken Cordon Bleu Casserole
4-6 skinless, boneless chicken breast halves, pounded thin between two sheets of plastic wrap
Salt and freshly ground pepper to taste
4-6 thin slices Swiss cheese
4-6 thin slices prosciutto
1/2 cup (125 ml) chicken stock made with 1/2 cup boiling water and 3/4 teaspoon Watkins Chicken Soup Base
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) packed brown sugar
Season the flattened chicken breasts with salt and pepper. Place 1 slice of cheese on top of each breast and top with a slice of prosciutto. Roll up, beginning with the narrow end, and secure with a toothpick. Place in a greased baking dish. Combine the remaining ingredients in a saucepan and sir over low heat until the ingredients are incorporated. Pour over the chicken and bake uncovered in a preheated 350F (180C) oven, basting with the sauce several times, until the chicken is cooked through, about 40 minutes. Remove the toothpicks before serving. Serves 4 to 6.
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