Chicken Cordon Bleu
In The Frozen Aisle
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 3g||15%|
|Total Carbs 55g||18%|
|Dietary Fiber 4g||16%|
|Vitamin A 6%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. canola oil
1 clove garlic, minced
3 Thai chilies, sliced
6 egg whites, beaten
6 (6 inch) whole grain baguettes
1 small cucumber, peeled, seeded and sliced
1/4 cup cilantro, chopped
Heat chicken filets according to package instructions.
Heat sauté pan on medium heat; add canola oil followed by garlic and chilies.
Once garlic begins to just brown, add the beaten egg whites. With a rubber spatula, move the egg whites around the pan to evenly scramble.
Once the egg whites are cooked, transfer to a bowl to prevent over cooking.
Slice baguettes lengthwise about 3/4 of the way through.
Cut filets in half and layer evenly inside the baguette. Next add a layer of scrambled egg white atop the chicken, followed by the cucumbers and cilantro.
Squeeze a few drops of lime juice over the sandwich just before serving.
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