I hope you love this Italian take on Chicken Cordon Bleu. This recipe also boasts only 6 carbs per serving, so if you are on a low carb diet, this is a great dish for you to add to your list of low-carb friendly recipes. I made it with Italian Roasted Asparagus (another Diva recipe - inspired from some of the recipes I have seen on Pinterest here and there...). I went ahead and included that one for you too. If you create this dish in your own kitchen, let me know how it turned out!
Diva-lish Italian Stuffed Chicken with Parmesan Cream Sauce
4 boneless skinless chicken breasts
1 T olive oil
3 T butter, divided
½ c sun dried tomatoes
4 oz mozzarella cheese, cut into half circles
8 slices thin cut prosciutto in large strips
½ T minced garlic
1T flour
1 c chicken broth
2 T italian dressing mix
¼ c parmesan cheese
¼ c heavy cream
Chopped parsley to garnish each chicken breast
Preheat Oven to 350.
If you are preparing the asparagus recipe listed with this one as a side
dish, go ahead and prepare it first, and set it aside. You can then put it in the oven to cook with
the chicken at the same temperature for the same amount of time. If you are preparing the chicken alone,
disregard this step.
In large skillet, pan sear chicken breasts on all sides
in olive oil and 1 T of the butter.
Remove from pan and transfer to a cutting board where you can work on
the next step. Set skillet aside. Be sure to remove it from heat.
Cut slits in sides of the partially cooked chicken
breasts so they can be stuffed. Divide
the sun dried tomatoes and mozzarella cheese among the four breasts and
generously stuff each one. Using two
slices per breast, tightly wrap the prosciutto around the stuffed chicken
breasts.
Place a cooling rack inside of a jelly roll pan or cookie
sheet. (any shallow baking dish is fine, really as long as it can accommodate
the cooling rack sitting inside of it.)
Put each wrapped breast on the cooling rack. Bake for 30 minutes.
When the chicken has about 10 minutes remaining, return
the skillet you seared the chicken in back to the stove on med-high heat and
add the other 2 T of butter and the minced garlic. Allow the butter to melt and get slightly
brown, being careful to not scorch the garlic!
Add in flour and combine with the melted butter &
garlic until the butter and flour forms a smooth thin paste. Quickly add in the chicken broth and the
italian dressing mix. Let the sauce come
to a boil while constantly stirring.
This won’t take but a minute or so.
Once boiling and slightly thick, remove from heat. Stir the parmesan cheese and heavy cream into
the sauce.
At this point, the chicken (and asparagus, if you
prepared it as well) should be about ready to come out. Plate it up, top each breast with the sauce,
garnish with chopped parsley to make it even prettier and serve!
Italian Oven Roasted Asparagus
1 c italian dressing
¼ c parmesan cheese
Preheat oven to 350.
Clean and trim the asparagus. (To trim, take one of the
asparagus stalks and holding it firmly at each end, bend until it snaps. Where it naturally breaks off is where you
want to trim the rest of the asparagus.
This is the woodier part of the stalk.
You can either discard that portion or you can keep it for up to a week
to use in making your own homemade vegetable stock.)
In a large Ziploc bag, combine the asparagus and italian dressing. Close the bag, and move the contents around to ensure the asparagus is completely coated in the dressing. Allow the asparagus to marinate for at least 5 minutes, but this is a step you can do earlier in the day, and just store in the refrigerator if you would like for an even bolder flavor.
Once marinated, using tongs remove the asparagus from the
bag and arrange in a single layer on a shallow baking dish.
Bake for 25 minutes.
Top the asparagus with the parmesan cheese and cook for 5
minutes more.
Enjoy an absolutely diva-licious meal!!
No comments:
Post a Comment