Too good to not share

I joined Weight Watchers in February.  Their website has lots of wonderful new recipes that I am trying but this one I had to share!  Cordon Bleu is one of Gerry & my favorites this version is much lower calorie than the frozen ones at the grocery store. 

Chicken Cordon Bleu

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

1/2 tsp black pepper, freshly ground, divided


1/4 tsp table salt


1 oz Casa Italia Prosciutto, or other brand, very thinly sliced


2 oz low-fat Swiss cheese, or Jarlsberg, thinly sliced


1/3 cup(s) dried bread crumbs, plain-variety


1/3 cup(s) parsley, fresh, minced


2 Tbsp all-purpose flour


2 large egg white(s)


2 spray(s) cooking spray


1/2 Tbsp unsalted butter


1/2 Tbsp olive oil


Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness.

Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.

In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.

To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.

Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes. Serve immediately. Yields 1 chicken breast per serving.

I left out the butter, cooking spray, and flour because they seemed unncessary also the parsley because it had been in the frig too long and was in really sorry shape. I covered the skillet for the last 5 minutes of cooking to hold in the heat and cook the chicken completely through.  We really enjoyed this meal and hope you will too!  
 
I"m making their peanut butter dip next week when I host Bunko so will share that if it's a success.