Chicken Cordon Bleu Meatballs

I admit, I've never had chicken cordon bleu before in my life.  At least not that I remember.  But I remember when my family lived on Okinawa, a tropical Japanese island, and we'd normally go to the Officers Club for dinner once a week.  My older brother always ordered chicken cordon bleu, and every time I see the dish on a menu I think of him.  It wasn't until I saw this recipe that I even thought about trying the flavors myself.  When I put the ground chicken in the grocery cart, my husband wrinkled up his nose and decided that whatever I planned to make with ground chicken would be inedible.  And then he tasted this, quickly rescinded his previous statement, and asked for seconds.  Funny how that works, isn't it?!  I've made this meal a few times now, and each time, I call my mama and tell her she needs to make this for my brother.  Except that maybe I should just do it!

For the meatballs:

Cooking spray

1 pound lean ground chicken

1/4 cup seasoned bread crumbs

14/ cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1 large egg

2 large cloves garlic, minced

1/2 teaspoon salt

4 slices prosciutto, cut in half

2 slices reduced-fat Swiss cheese, cut into 4 pieces each

For the sauce:

1 tablespoon butter

1 tablespoon flour

1/4 cup white wine

1 cup chicken stock

1/2 cup milk

1 tablespoon dijon

1/4 cup grated Parmesan cheese

1 teaspoon lemon juice

salt

pepper

1 teaspoon chopped fresh parsley

Preheat oven to 425.  Spray a large nonstick baking sheet with oil.

In a large bowl, combine the chicken, bread crumbs, parmesan, parsley, egg, garlic, and salt.  Form 8 meatballs using slightly wet hands to keep them from sticking.  Stuff each meatball with one piece prosciutto and one piece Swiss in the center.  Seal the meatballs well by pinching them closed at the bottom.  Place on the oiled baking sheet and bake 20 minutes.

Meanwhile, make the sauce.  In a large, nonstick skillet with lid, melt the butter over medium heat.  Spring in the flour and whisk constantly for about 1 minute.  Whisk in the wine, cooking for a minute longer, and then add the stock and milk.  Bring to a boil, then simmer until the sauce thickens slightly.  Whisk in mustard, lemon juice, and Parmesan.  Season with salt and pepper to taste.  Remove from heat and keep covered.

When the meatballs are done, add to the skillet with the sauce.  Cover and simmer over medium-low heat until the meatballs are cooked through, about 5 minutes.

Serve 2 meatballs over rice with roasted asparagus.  Top with the sauce and remaining parsley.

Serves 4.

Recipe adapted from The Skinnytaste Cookbook, by Gina Homolka.