Robert Whitley Wine Tasting - Column by

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Journalist and reviewer Robert Whitley began collecting wine in the 1970s, and turned his hobby into the basis of his column for the San Diego ...

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Main Course: Chicken Cordon Blue

Chicken Cordon Blue

4 - 6 boneless chicken breasts
4 - 6 slices lean ham
4 - 6 slices Swiss cheese
2/3 cup seasoned breadcrumbs
1/4 cup flour
Pinch of salt and pepper
2 Tbsp. oil

Place each chicken breast between wax paper and pound to 1/4-inch thick. Place a slice of ham and a slice of cheese on each breast and roll-up and secure with toothpicks. Combine flour, salt and pepper and breadcrumbs and mix together. Roll each breast in breadcrumb mixture to coat. Heat oil in a skillet and cook chicken on both sides until done.

The Skinny: Use skinless chicken and low fat cheese.

Broccoli Salad

1 head of fresh broccoli cut into small pieces
1/2 cup mayonnaise
2 Tbsp. cider vinegar
1/2 cup sugar or sugar substitute
1/4 cup sunflower seeds
1 3-oz. jar real bacon bits
2 cup shredded cheddar cheese

Wash and dry pieces of broccoli and place in a large bowl. Combine next 3 ingredients and mix well. Pour over broccoli and stir. Chill for several hours before serving. Sprinkle in sunflower seeds, bacon bits and cheese and stir before serving.

The Skinny: Use low fat mayo and light cheese.

This news arrived on: 11/05/2004

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