My market had chicken cutlets on sale this week, so I took advantage of this sale. Several went into the freezer and dinner that night would be chicken cutlets. I wanted to make something a little different this time and decided on making some type of stuffing. Being economical, I looked to see what was hanging out in the refrigerator and found several slices of prosciutto and a package of Italian Fontina cheese. So that is how my Italian Codon Bleu happened. My husband liked it so much better than the ham and cheese version. Give it a try. You can substitute cooked pasta for the zucchini noodles if you like, but we are trying to each a few less carbs these days and zucchini is a great substitute. Give these recipes a try.
Italian Chicken “Cordon Bleu”
2 servings
Ingredients
Two 5 oz boneless chicken cutlets
4 slices prosciutto
2 slices Italian Fontina cheese, cut to fit the width of the chicken
1/2 teaspoon dried marjoram, divided
1/2 teaspoon coarse black pepper, divided
2 thin pats of butter
Directions
Place the cutlets between pieces of plastic wrap and pound lightly to even out their thickness.
Fit one slice of prosciutto over each cutlet. follow with a slice of cheese and then another slice of prosciutto on each cutlet.
Sprinkle each with 1/4 teaspoon marjoram and black pepper.
Roll the shirt sides in over the edges of the prosciutto and roll up the cutlets from the long side. Secure the rolls with several pieces of kitchen string.
Place the rolls in a small baking dish and place a thin pat of butter on top of each roll.
Bake in a preheated 375 degree F oven for 20 minutes or until the chicken registers 160 degree F on an instant read thermometer.
Serve the chicken rolls on top of the creamy zoodles or cooked pasta.
“Zoodles” In Garlic Butter Cream Sauce
2 servings
Ingredients
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
4 tablespoons salted butter
1/4 cup heavy cream
2 tablespoons chopped parsley or basil
2 small thin zucchini or use cooked pasta
Directions
Spiralize the zucchini and place the zoodles on a paper towels to dry a bit.
In a medium skillet, heat the butter and garlic. Add the red pepper and salt. Cook until the garlic softens.
Add the heavy cream, whisk to combine. Once the cream is hot, add the zucchini and stir for several minutes to coat the zoodles in sauce and get them hot.
Add the parsley and remove from the heat.
Lemon Roasted Asparagus
This recipe makes 3-4 servings. I like to make extra because the leftover cooked asparagus are delicious in an omelet the next day.
Ingredients
1 lb asparagus
2 tablespoons olive oil
1/2 teaspoon lemon flavored sea salt
1/4 teaspoon coarse black pepper
1 teaspoon lemon zest
Directions
Trim the woody ends from the asparagus spears and place them in a baking dish. Pour the olive oil over the asparagus and sprinkle with the salt and pepper.
Bake the asparagus with the chicken rolls. they will both be ready about the same time.
Remove the baking dish from the oven and sprinkle the asparagus with lemon zest. Serve with chicken rolls.
Shiva Malekopmath
Looks very tasty tasty
😜
Shiva
Jovina Coughlin
Thank you
Marisa Franca @ All Our Way
Don’t you just love zoodles! They are so much fun to make and eat. And last night we had chicken breast too. Your recipe sounds delicious!!
Jovina Coughlin
Yes they are a fun vegetable and taste so good prepared this way. going to try butternut squash noodles next.
For the Love of Cooking
I love Fontina cheese… the whole meal looks wonderful.
rhutcheson28
You’ve outdone yourself on this meal, Jovina. All three recipes were great. Thanks.
Jovina Coughlin
That’s terrific Rex. Thank you for making the recipes.
Pingback: Italian Chicken “Cordon Bleu” Dinner — jovina cooks | My Meals are on Wheels
Animalcouriers
I’ve always used cocktail sticks but tying the chicken up with string is a much better idea. Mmm, time to make them again!