Chicken Cordon Bleu Meatballs

Chicken Cordon Bleu Meatballs
From Skinnytaste Cookbook
Serves 6
(2 meatballs and 1/4 cup of sauce = 312 Calories)

Meatballs:

Cooking Spray or oil mister
1 1/2 pounds 93% lean ground chicken (I just used my Ninja blender to "ground" chicken breasts)
1/4 cup seasoned whole wheat bread crumbs
1/4 cup grated Parmesan Cheese
1/4 cup finely chopped fresh parley
1 large egg
1 large garlic clove, crushed
1/2 tsp. kosher salt
2 (1 ounce) slices lean deli ham, cut into 6 pieces each
3 slices reduced-fat swiss cheese, cut into 4 pieces each (2.2 ounces total)

Sauce:

1 TBS unsalted butter
1 TBS all-purpose flour
1/4 cup white wine
1 cup 33% less sodium chicken broth
1/2 cup 1 % milk
1 TBS Dijon mustard
1 tsp. fresh lemon juice
1/8 tsp kosher salt
Freshly ground black pepper
1 tsp. finely chopped fresh parsley

Preheat the oven to 425 degrees. Spray a large nonstick backing sheet with oil.

For the meatballs:  In a large bowl, combine the ground chicken, bread crumbs, Parmesan, parsley, egg, garlic, and salt.  Form 12 meatballs using slightly wet hands to prevent them from sticking.  Stuff each meatball by making a hole in the middle and placing one piece each of ham and Swiss cheese in the center.  Seal the meatballs well by pinching them closed. Place on the prepared backing sheet and bake 20 minutes or until almost cooked through.

For the Sauce:  Meanwhile, in a large, deep nonstick skillet with a fitted lid, melt the butter over medium heat. sprinkle in the flour and cook, whisking constantly for about 1 minute, then whisk in chicken broth and milk.  Bring to a boil, then simmer until it thickens slightly, about 5 minutes.  Whisk in the mustard and lemon juice, and season with the salt and a pinch of black pepper; remove from the heat and keep covered.

When the meatballs come out of the oven, add them to the skillet with the sauce.  Cover and simmer the meatballs over medium-low heat until the meatballs are cooked through and the chicken is no longer pink, about 5 minutes.

To serve, place 2 meatballs on each of the 6 serving plates and top with the sauce and parsley.