Lighter Chicken Cordon Bleu: The Critics Rave!

Lighter Chicken Cordon Bleu

May 13, 2015   4 Comments

I am definitely on a chicken bender. Don’t worry vegetarians! One day I promise to stop writing about chicken.

This a super fun recipe that became an instant family favorite. My husband informed me that I had made a take on Australian pub food (which made me nervous).

Here is a photo of an original chicken cordon bleu from an Australian pub:

It is deep-fried breaded chicken with cheese and ham in the center. Oh my!

Mine isn’t deep-fried and the cheese and ham are on the top. Also, I used chicken breast - which is a lean cut of meat - and each serving is only four ounces.

My husband pronounces this better than the Australian pub food because he didn’t get a stomach-ache after eating it. Ha!

I liked this with a little Dijon mustard.

To get 4 ounces of chicken breast, take out your scale and cut a whole chicken breast into pieces. I found a wide range of sizes for chicken breasts.

Have you tried to update a bar food favorite?

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Lighter Chicken Cordon Bleu Recipe

Makes 8 servings

8 4-ounce pieces of chicken breast, boneless and skinless (2 pounds)
8 slices low-sodium ham
4 slices Swiss cheese, halved
1 cup panko bread crumbs

Preheat oven to 375 F. Place chicken breasts in a 9x13 casserole dish and fold one piece of ham on each piece. Place ½ piece of Swiss on each piece and then sprinkle bread crumbs over the chicken. Spray with cooking spray to ensure the bread crumbs remain crunchy.

Bake for 25 minutes or until a thermometer inserted in the chicken reads 165 F.

One piece is 247 calories, 9 g fat, 4.4 g saturated fat, 6.7 g carbohydrates, 0.6 g sugar, 31.6 g protein, 0.7 g fiber, 490 mg sodium, 6 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Hmmm, I would still put the cheese and ham in the chicken breast and then smear the dijon on it, then roll the breast in the panko crumbs and then bake it.

on May 13, 2015

I would do what Tabatha, did. Sounds yummy.

on May 14, 2015

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on May 19, 2015

Good..... You do such a great job

on June 25, 2015

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