Low-Fat Chicken Cordon Bleu

Chicken cordon bleu is typically fried in butter, then baked until golden brown. This easy recipe omits the frying step to save on calories.

Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 8 boneless, skinless chicken breasts (4 oz. each)
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • ½ cup diced cooked low-salt ham
  • ¾ cup low-fat four-cheese Alfredo sauce
  • 1 cup Swiss cheese cubes
  • ¼ cup skim milk
  • 1 large egg, beaten
  • 2 cups soft whole wheat bread crumbs
  • 1 tsp. paprika
  • ¼ tsp. ground white pepper


  • Preheat oven to 325°F. Using a very sharp knife, carefully cut the chicken breasts horizontally. Pound each cutlet to ½" thickness. Set aside.
  • In medium skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until vegetables are tender, about 7–9 minutes. Remove from heat and add ham; turn into medium bowl.
  • Add sauce and cheese to bowl and stir to mix. Divide mixture among the chicken cutlets. Gently roll up the chicken to enclose the filling; secure with a toothpick.
  • In shallow bowl, combine milk and egg and mix well. On plate, combine bread crumbs with paprika and pepper; mix well. Dip chicken into milk mixture, then into bread crumbs to coat. Place in two 13" x 9" glass baking dishes.
  • Bake chicken for 15 minutes, then carefully turn with a large spatula and bake for 15–20 minutes longer or until chicken is thoroughly cooked. Remove toothpicks and slice rolls into 2" pieces.