Wednesday, September 5, 2012

Chicken Cordon Bleu My Socks Off!

Why have I never made chicken cordon bleu before? We (and I say "we" because my sweet husband happily helped me in the kitchen last night) made the yummiest, most succulent chicken cordon bleu we've both ever had! There are not words to explain. The chicken was moist and the cheese, the cheese was SO good.

We both like to eat chicken for dinner, but it started getting boring. I started to feel like there was only so much I could do with it; grill it, bake it, throw it in a stir fry. It was getting old. Last night, however, chicken totally scored some super points in our house!

My husband's dinner plate from last night.
This recipe is definitely a keeper!
New Recipe #23 of 25

Chicken Cordon Bleu

Serves 12 pieces
Serving Size: 1 piece
Nutrition per serving: Calories 222.7; Fat 9.3 g; Protein 28.4 g; Carbs 5.2 g 


  • 32 oz (4) boneless, skinless chicken breasts
  • 1 large egg
  • 2 large egg whites
  • 1 tbsp water
  • 3/4 cup seasoned whole wheat breadcrumbs (I like 4C)
  • 12 (1 oz each) slices thin lean deli ham
  • 12 (1 oz each) slices reduced fat Swiss cheese
  • salt
  • spray oil
  • toothpicks

    Preheat oven to 350°.

    Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

    Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn't leak out) Season with a little salt.

    Whisk eggs and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.

    Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

    No comments:

    Post a Comment