Chicken Cordon Bleu
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recipe ingredients
4 boneless, skinless chicken breast halves
2 oz. thinly sliced smoked ham, divided into 4 portions
2 oz. thinly sliced reduced fat swiss cheese, divided into 4 portions
2 large egg whites
1/4 cup buttermilk
1 Tbsp. Dijon mustard
2/3 cup unseasoned dry bread crumbs
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. black pepper
4 lemon wedges
recipe directions
Preheat oven to 400*F. Coat a baking rack with cooking spray, then place the rack on a baking sheet and set aside. Butterfly each piece of chicken by slicing into the breast horizontally so you can open it like a book. Lay one quarter of the ham and cheese on one side of each breast, leaving 1/2 inch at edge uncovered, then close each piece. In a medium bowl, combine egg whites, buttermilk and mustard and blend until creamy. In a shallow bowl, combine bread crumbs, parmesan cheese, salt and pepper. Gently dip each piece of chicken in the crumb mixture, then into the egg white mixture, then again in the crumb mixture. Set on baking rack. Bake 30 to 35 minutes or until crisp and lightly browned, and chicken is no longer pink inside. Serve with lemon wedges.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 290 | 7 | 2 | 40 | 1 | 770 | 15 | 6 |
This is a favorite at my house. I’ve even taken to making the chicken without the ham and cheese and it is so yummy. Trying paprika instead of the mustard makes for a spicy twist (without the ham and cheese of course)
Although this recipe took a bit of time to assemble, it was really good and I could not believe I was eating a “good for me” food.
I followed the recipe exactly and it was delicious. One tip, the bigger the chicken breast, the easier it is to butterfly.
Yum, Yum, Yum!! So tasty I forgot it was lowfat! Hubby and my 18 month old liked it too! One tip: I’m afraid I’m a bit addicted to the “wet” texture that comes along with frying dishes like this in oil. So…to compensate I heated up Bertolli Tomato and Basil pasta sauce in a saucepan and ladled about 1/4 a cup over each breast after I took it out of the oven. Delicious!
Tasty, easy and has become a dish I make for company.
I search far and wide for low-fat recipes that are quick to make, taste good, and don’t call for 72 different ingredients…this one hits the spot. We love chic. cordon bleu but frying has to go. This recipes tastes almost exactly like my old one. Will make regularly.
This recipe was great. It does make you feel as if you’re getting to eat something “NOT DIET”. The only thing is by using bigger chicken breats, I found I had to cook about 10 minutes longer to feel it was done. The cheese can melt out. It would be nice to have an idea to keep the cheese in more.
This recipe was fantastic! Didn’t have any Dijon mustard in the house so took a tip from Anne and used Paprika and yes, WITH the ham and cheese. Absolutely fantastic. Will make this again and again. Even picky eater hubby loved it!
Try this!! The two adults on Weight Watchers and the three children who aren’t all LOVED this recipe. Nice enough to feed to company. I followed the recipe to the letter with great results.
This recipe was awesome. After you do it the first time, it becomes a breeze to fix. Great tasting !
This recipe is easy and delicious.
This recipe is fantastic. It was delicious and quite easy to prepare.
This was wonderful! My husband and I both loved it. I served it with mashed potatoes and gravy. I’ll be making this recipe a lot!
I never had Chix Cord. Bleu before but this was a delicious first try! I really liked this recipe… It didn’t even taste like a healthy version. Yummy!
I love this recipe. It makes my husband eat healthy with me. He LOVES this recipe! Even when I am missing an ingredient I substitute with something already in the cupboard, it still takes great!
WOW!!! This was awesome-the first time I made it was tonight. I managed to find a fat free swiss cheese at the grocery store, so that probably dropped the fat content a little more. I’ll be making this quite regularly for sure.