I couldn’t wait to share this one! I am always looking for something healthy to make for dinner. Chicken Cordon Bleu is omg melt-in-your-mouth delicious on its own. But, once you start adding the breading (I love me some panko!) and frying it, the protein (chicken & ham) then starts to lose its healthy luster. But, take away the breading and the frying, then by adding some fresh tomatoes and spinach this Caprese Chicken Cordon Bleu now has a healthy glow.* Besides, it’s quick and still delicious! There were smiles all around the table when I served this one!
Because I threw it together last-minute I did not have time to take pictures of the process, my apologies. But, it’s simple enough that I think you’ll get the idea. 🙂
- 1 cup uncooked orzo pasta
- 1 tbsp olive oil
- 4-6 medium skinless, boneless chicken breast halves
- ½ cup chicken broth
- 3 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1/8 tsp freshly ground black pepper
- ¼ tsp sea salt
- 3 tsp cornstarch
- 4-10 thinly sliced deli ham (about 1/4 -1/2 pound)
- 4-10 sliced fresh mozzarella cheese
- 4 roma tomatoes, diced
- 1 bag prewashed baby spinach
- Fresh basil, torn into pieces
- Cook orzo according to package directions. Once done, drain and rinse with cold water. Set orzo aside.
- In nonstick 12-inch skillet, heat olive oil over medium-high heat. Season chicken breasts with a pinch of salt and pepper, add to hot skillet. Cook chicken until golden brown. Turn breasts over; cover and reduce heat to medium. Cook chicken until juices run clear when thickest part of breast is pierced with tip of knife.
- In small bowl, mix together broth, vinegar, salt, and pepper. Increase heat to medium-high and stir in vinaigrette. Cook chicken in vinaigrette, uncovered, for 1 minute.
- Remove skillet from heat. Top each breast with a slice, or 3, of ham, and then, a slice or two of cheese. Cover skillet and let sit for a few minutes until cheese has melted.
- Divide spinach evenly on plates, top with orzo, then chicken and tomatoes.
- Pour vinaigrette into small saucepan and heat over medium-high heat. Stir in 3 tablespoons sugar until dissolved. Cook 2 minutes, stirring constantly. Reduce heat to medium, make sure vinaigrette is not boiling, whisk in 3 teaspoons cornstarch. Once cornstarch is dissolved and vinaigrette has thickened, remove from heat and drizzle over chicken and spinach. Top with torn basil.
*Disclaimer* I am not a nutritionist, dietician, or a health expert of any sort…I mean, have you taken a look at my recipes lately?! Nor, do I claim to be any of these. Just let it be known, that any meal that I claim as “healthy” just have healthier ingredients or cooking processes than the other meals I post. That all being said, if you are a licensed nutritionist, dietitian, etc. please feel free to make this meal and let me know what the calorie counts, etc are! I’d love your input.