Photo: Lily Banse
Chicken Breasts Stuffed with Prosciutto and Jarlsberg Cheese
8 ingredients
Serves 4.
openrecipes
Sometimes called chicken Cordon Bleu, these thinly pounded, stuffed breasts show how favorite, familiar dishes can have a place in a healthful diet. This recipe uses reduced-fat cheese, and egg whites in place of whole eggs. Broccoli or green peas are good accompaniments.
Estimated Nutrition (whole recipe, rough)
1158
Calories
68g
Protein
42g
Fat
123g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 skinless, boneless chicken breast halves, about 1 lb. total
- 2 slices reduced-fat Jarlsberg cheese, about 2 oz. total
- 4 slices prosciutto, about 1 oz. total, trimmed of all visible fat
- 1/4 cup all-purpose flour
- 3/4 cup Italian-seasoned fine dried bread crumbs
- 1 egg white
- 1 Tbs. 2-percent-fat milk
- 3 tsp. extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes