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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat11g
Saturated Fat4.5g
Cholesterol130mg
Sodium480mg
Total Carbohydrate12g
Dietary Fiber1g
Sugars5g
Protein35g