When you make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the layering and breading steps. This also keeps the calories lower. Ted and I are real fans of this recipe and plan to make it again, soon! Delicious!
Serves 4 about 30 minutes to prepare
- 4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt
- 1/3 cup shredded Gruyère or Swiss cheese
- 2 tablespoons reduced-fat cream cheese
- 1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
- 1 tablespoon chopped fresh parsley or thyme
- 4 teaspoons extra-virgin olive oil, divided
- 1/4 cup chopped ham (about 1 ounce)
- 1 Preheat oven to 400 °F.
- 2 Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
- 3 Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
- 4 Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165 °F, 5 to 7 minutes.
- Per serving: 245 calories; 12 g fat(4 g sat); 1 g fiber; 4 g carbohydrates; 28 g protein; 6 mcg folate; 82 mg cholesterol; 1 g sugars; 0 g added sugars; 241 IU vitamin A; 1 mg vitamin C; 113 mg calcium; 1 mg iron; 348 mg sodium; 216 mg potassium
Original recipe from Eating Well