Chicken Cordon Bleu W/ Pasta

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop ham; mix with parmesan cheese, bread crumbs, parsley and oregano.
  • Holding knife parallel to work surface and starting from a long side, cut each chicken breast in half (cutting almost but not all the way through). Spread breast halves open and pound with meat mallet till even thickness.
  • Sprinkle each breast with a heaping tablespoon full of the ham mixture. Roll each breast jelly roll style and secure with toothpicks.
  • Cut core from each tomato, place tomatoes in boiling waterfor 10 seconds, cool under running water,peel and dice, set aside.
  • In skillet, over medium , cook chicken rolls in EVOO until browned on all sides and loses pink color throughout (about 10 mins.) Remove to plate to keep warm.
  • In drippings,in skillet, heat chicken broth and diced tomatoes to boiling stirring to loosen brown bits from bottom of skillet. Reduce heat and simmer over low for five minutes to blend flavors.
  • While chicken rolls are browning, cook pasta as directed.
  • Toss with remaining ham mixture. Discard toothpicks in chicken rolls and cut into 1/2 inches thick slices. Serve over pasta.
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