Tuesday, August 16, 2011

Chicken Corden Bleu--The anti-inflammatory way!



Chicken is pretty much a staple around our house.  I can do grilled chicken on the outdoor grill more ways than you can imagine.  Thankfully, chicken is not horrible on the inflammation scale.  It has a very low rating and therefore I can enjoy it on a regular basis.  When you add to it the proper anti-inflammatory spices you instantly have a chicken breast that will help calm inflammation in your body.

The other day my husband asked me if I knew how to make Chicken Corden Bleu, which I do.  However, I wanted to make it anti-inflammatory.  I made a couple of adjustments to the typical way of making this dish and I am pleased to say that it was a success!  Since garlic and paprika are very anti-inflammatory I made a rub out of them and rubbed it into my chicken breast, both sides, after pounding out the meat.  I used canola oil to fry it in since that is an anti-inflammatory oil.  I also made sure to use a very low-fat cheese and to use it sparingly.  I served the chicken with sauteed zucchini fresh from our garden.  No need to miss out on delicious food while eating the anti-inflammatory way!  Give this a try...it's delicious :)

Chicken Corden Bleu

2 boneless skinless chicken breasts
2 slices of lean deli ham
2 slices of low-fat Swiss cheese
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup of Italian seasoned bread crumbs
2 egg whites

Place the chicken breasts on a large wooden cutting board and cover with saran wrap.  Use a meat mallet (or rolling pin) and pound the chicken until flattened to about 1/4 inch thickness.  Throw away the saran wrap. 

Mix together paprika, garlic powder, and salt.  Sprinkle over chicken breast and rub into both sides.   

Place one slice of ham and one slice of cheese on the rough side of the chicken breast.  Roll the breast up while keeping the ham and cheese in the middle.  Fasten by sticking a couple of toothpicks down through the chicken to hold together. 

Put the egg whites into a bowl and whisk with a fork until frothy.  Put the bread crumbs in another bowl.  Dip one chicken roll at a time into the egg whites first and then rolling in the bread crumbs, coating all sides. 

Place the rolled and coated chicken into a frying pan with hot canola oil over medium heat.  Fry for about 10 minutes per side, watching closely to keep from burning.  Turn down the heat a little if it is cooking too fast.  Test for doneness before serving. 

2 comments:

  1. Looks yummy! Even though I don't focus on eating an anti-inflammatory, we are doing it just the same almost all the time. Will be using this recipe for sure.

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  2. It was soooo yummy Deb! Let me know what you think when you try it :)

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