food recipes

Teriyaki Chicken Cordon Bleu



Nutrition : 248 calories,
4.2 stars - based on 304 reviews
Yield : 4 servings

Ingredients

  • 4 large skinless, boneless chicken thighs
  • 1 cup teriyaki sauce
  • 1 tablespoon tomato-based chili sauce
  • 4 servings butter-flavored cooking spray
  • 4 slices deli ham
  • 4 (1 ounce) pieces low-fat string cheese
  • 4 toothpicks
  • 1 cup panko bread crumbs

Directions

  • Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
  • Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
  • Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
  • Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

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