Core Chicken Cordon Bleu
POINTS® value | 7
Servings | 4

I came up with this recipe when I had some leftover garlic rosemary chicken breasts in the fridge. I whipped this up for lunch with some other things I had on hand and BOY...is it goood! Good enough for company but easy enough for a weeknight. And clean up is easy if you cook it in aluminum foil, like I do. Enjoy...Colette


Ingredients
2 slice cooked lean ham (cut into halves)
1/2 cup shredded fat-free cheddar cheese
2 Tbsp fat-free balsamic vinaigrette dressing (or spray balsamic dressing)
1 tsp lemon pepper
4 clove garlic clove(s)
4 item rosemary sprig
4 sprays cooking spray
4 breast uncooked boneless, skinless chicken breast

Instructions
Preheat oven to 375*F. Place chicken breasts in a single layer on a large sheet of heavy duty aluminum foil. Drizzle each breast with 1/4th of the balsamic vinaigrette and 1/4th tsp each of lemon pepper. Place one crushed garlic clove on each breast along with one small sprig of rosemary. Wrap up the chicken so no steam will escape and bake for approximately 30 minutes. Remove from oven and carefully open packet, to avoid steam burns. You may remove garlic cloves and rosemary at this time or remove them to the side of the chicken to continue cooking. Top each chicken breast with 1/4th of the cheese and spray with one shop of cooking spray, to help cheese melt. Cover each chicken breast and cheese with 1/2 slice of ham. Re-cover with foil and continue baking until chicken is done, and cheese is melted. Serves 4




-- Edited by Colette at 18:49, 2006-09-15