Chicken Cordon Bleu

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
290 7 2 40 1 770 15 6

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.


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Posts By 3FC
  • Anne

    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)

  • Jeanelle

    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.

  • Anna

    I followed the recipe exactly and it was delicious. One tip, the bigger the chicken breast, the easier it is to butterfly.

  • Shannon

    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!

  • Suzanne

    Tasty, easy and has become a dish I make for company.

  • RT

    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.

  • amy

    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.

  • Dianne

    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!

  • Mary

    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.

  • Kendra

    This recipe was awesome. After you do it the first time, it becomes a breeze to fix. Great tasting !

  • Lori

    This recipe is easy and delicious.

  • Polly

    This recipe is fantastic. It was delicious and quite easy to prepare.

  • Emily

    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!

  • Rachel

    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!

  • Michelle

    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!

  • Sheldon

    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.

  • Anonymous

    I got a tip from watching Tyler Florence on Food Network…….To get the cheese to stay in your chicken you roll them with the cheese and ham in them then TIGHTLY wrap them in saran wrap like a log (twist the ends of the wrap to seal it)and put them in the fridge for half an hour. When I took them out to roll in the flour and panko crumbs they stayed together AND the cheese stayed in while baking. Will do this will ALL my stuffed chicken recipes.

  • Keely

    This recipe is delicious, super fast and easy to make. i substituted the buttermilk with nonfat milk, used an entire egg instead of just the whites, and omitted the parmesan. i highly recommend it!

  • Becky

    This recipe is super delicious and pretty easy to make. Make sure you tenderize your chickens first, but not too much. No one will know this is a low fat dish. I served it with sauteed green beans.

  • Sarah

    I’ve made this three times and it’s AWESOME! You can’t tell it’s healthy! I recommend this dish 100%!!!


    By far the best recipe we’ve had from this website! We used the T Flo tip to wrap it
    in cling wrap for a half hour before. You would think this was a 700 calorie meal!!! The cooked cheese leftover on the pan might have added a little to the calories but it was worth it! Restaurant quality!!!