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Try this Weight Watchers Chicken Cordon Bleu recipe, or contribute your own. "Poultry" and "Low-cal" are two of the tags cooks chose for Weight Watchers Chicken Cordon Bleu.
"this was pretty good but i tried to substitute the flour with whole grain flour and it made it a little pasty. next time (definitely going to make it again) i'll use regular flour."- Dukeatmedotcom
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1. Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick. 2. In a small mixing bowl, combine 1 T mustard and the honey; spread half of the mixture evenly over each chicken roll. 3. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil. Bake until chicken is cooked through, 20-25 minutes. 4. While chicken is baking, prepare sauce. In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes. Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. DO NOT BOIL. 5. To serve, remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices. Source: Weight Watchers Healthy Life Style Cookbook Each serving provides: 1 fat, 3 proteins, 1 bread, 60 optional cals. Per serving: 329 calories Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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caroleznamirowskiarmstrong 1 month agoWhere does the last three ingredients come in? Just curious 1/2 c chicken broth; Canned 2 slices turkey; (1/2 oz slices) 1 tb dijon mustard; Plus 2 tsp
Dukeatmedotcom 1 year agothis was pretty good but i tried to substitute the flour with whole grain flour and it made it a little pasty. next time (definitely going to make it again) i'll use regular flour.
Ratlin1 3 years agoMy family loved this. I will definitely make it again. It was work the work. Good enough for a dinner party. I wish I would have taken a picture to post, but we were hungry and ready to eat when this came out of the oven.
lauriemay1 6 years ago