Chicken Cordon Bleu
- 0.5 cup evaporated skim milk
- 1.5 cup whole-wheat panko bread crumbs
- 0.67 cup whole-wheat flour
- 3 Ounce thinly sliced lean ham (from the deli counter)
- 4 chicken cutlet (4 ounce each), pounded very thin
- non-stick cooking spray
- freshly ground black pepper
- 3 Tbsp chopped fresh chives
- 0.5 cup shredded Swiss cheese
- 2 tsp cornstarch
- 4 large egg whites
In a small saucepan, whisk the evaporated milk into the cornstarch. Bring the milk mixture to a boil over high heat, whisking constantly. Reduce the heat to low and continue to cook until the mixture has thickened, about 1 minute. Then whisk the cheese into the sauce until it is melted and smooth. Whisk in the chives, and season the sauce with salt and pepper to taste.
Spray an ice cube tray with cooking spray, and divide the cheese sauce equally among 8 of the cube holes. Freeze the cheese sauce until it is hard, about 2 hours.
Preheat the oven to 450 degrees F. Place a wire rack on a foil-lined baking sheet, and set it aside.
Lay the chicken cutlets on a work surface, and season them with salt and pepper to taste. Arrange the ham slices over the chicken. Place 2 frozen cheese cubes in the center of each piece of chicken. Roll up the chicken to encase the filling, and secure each package with 2 toothpicks.
Put the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not holding peaks. Working in batches, dredge the chicken bundles in the flour, shaking off any excess. Dip them in the egg whites to coat completely. Then dredge them in the breadcrumbs to coat completely.
Place the chicken bundles on the wire rack. Spray the chicken lightly with cooking spray, and season with salt and pepper to taste. Bake until the breading is golden brown and crispy outside and the cheese sauce is fully melted, 25 to 30 minutes. Serve hot.