Since cooking can be calming sometimes, I decided to try out a new recipe for dinner. Plus, it’s just so much harder to find the time for more complicated meals during the week, so Sunday was the perfect opportunity.
I browsed Skinny Taste (a site recently recommended by a friend) and settled on Chicken Cordon Bleu and Scalloped Potatoes. I will definitely be using this site for many meals to come. There are so many wonderful—and healthy—options.
While the prep work took a little while, it really wasn’t difficult—and the end result was worth it.
Here’s how you can try it, too, if you’re interested!
Chicken Cordon Bleu
- 32 oz. (4) boneless, skinnless chicken breasts
- 1 large egg and 2 large egg whites
- 1 tbsp water
- 12 slices thin lean deli ham
- 12 slices reduced fat swiss cheese
- Spray oil
- 3/4 cup season bread crumbs (We used a mixture of corn meal, corn flour, and seasoning instead to make it gluten free
- Preheat oven to 350 and then slice the chicken breasts into thin cutlets. (The original recipe says you can probably get 3 out of each breast. But, my lack of skills and terrible knives meant I only got 2. I did pound them down a bit though to make them thinner.)
- Cut each slice of cheese into squares and stack on top of each other.
- Place a slice of ham on top of each chicken cutlet and top with the cheese.
- Wrap the chicken around and secure with toothpicks (try to make sure there are no holes so the cheese doesn't leak out - you can see I failed at this!). Season with a little salt.
- Whisk the eggs, egg whites, and water together to make an egg wash.
- Dip each piece of chicken in the egg wash and then in the bread crumbs (or other type of breading).
- Place on cookie sheet sprayed with oil, and lightly spray (just once) each piece of chicken, too.
- Bake approximately 25 minutes, until cooked through.
(Original recipe here)
- Olive oil spray
- 6 medium yukon gold potatoes, sliced 1/8-inch thick
- 2 tbsp light butter, melted
- salt and pepper
- 1/2 tsp garlic powder
- 3/4 cup shredded reduced fat cheddar cheese
- 1 cup skim milk
- 1 bay leaf
- a pinch of ground nutmeg
- 2 tsp thyme
- Preheat oven to 425 (since I was making the chicken as well, I cooked the potatoes at 425 for 30 minutes until I put the chicken in, and then turned the oven down to 350).
- In a large bowl, combine potatoes, butter, garlic powder, and salt and pepper.
- Arrange half of the potato slices in a baking dish, top with 1/4 cup cheese and add the remaining potatoes.
- In a small saucepan, bring the milk, thyme, bay leaf, and nutmeg to a boil and then pour over the potatoes.
- Top with the remaining cheese and bake uncovered for 45-50 minutes, or until potatoes are tender (cook time really depends on how thick the potato slices are).
Let me know if you give these a try - I'd love to hear how they turn out. And as always, feel free to share your favorite recipes, too. We're always looking for new things to try!