Quick Chicken Cordon Bleu for Two

Quick Chicken Cordon Bleu for Two

11 Reviews
From: EatingWell Magazine November/December 2009

To 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 fussy layering and breading steps. Serve with: Delicata squash and broccoli.

Ingredients 2 servings

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  • 2 boneless, skinless chicken breasts (10-12 ounces), trimmed and tenders removed (see Tip)
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/8 teaspoon salt
  • 3 tablespoons shredded Gruyère or Swiss cheese
  • 1 tablespoon reduced-fat cream cheese
  • 2 tablespoons coarse dry whole-wheat breadcrumbs (see Tip)
  • 1 1/2 teaspoons chopped fresh parsley or thyme
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons chopped ham (about 1/2 ounce)


  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.
  3. Heat the remaining 1 teaspoon oil in a medium, 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 the 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.
  • Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
  • Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Nutrition information

  • Per serving: 249 calories; 13 g fat(4 g sat); 1 g fiber; 4 g carbohydrates; 28 g protein; 6 mcg folate; 83 mg cholesterol; 1 g sugars; 252 IU vitamin A; 1 mg vitamin C; 124 mg calcium; 1 mg iron; 356 mg sodium; 217 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 1/2 lean meat, 1 fat

Reviews 11

May 06, 2014
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By: EatingWell User
Loved it! Great recipe, quick and easy! I didn't change anything. I used dice ham leftover from Easter in the freezer. I will make this again!
May 06, 2014
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By: EatingWell User
Great recipe, quick and easy! I didn't change anything. I used dice ham leftover from Easter in the freezer. I will make this again!
January 08, 2014
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By: EatingWell User
Delicious My wife has stomach issues from olive oil so I substituted with grape seed oil. This is definitely one we will have again. Last minute meal idea so it took a bit longer to prep the ham and cheese. Next time I would just prep those the day prior. Pros: Quick and easy Cons: Little longer than 35 minutes
February 16, 2013
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By: EatingWell User
Easy, quick and great for dinner guests We were going to a concert with friends and I had offered to make dinner prior. This was a quick and elegant option. I doubled the recipe to make enough for 4; added 2 tsp. Dijon mustard to the cheese mixture and ended up cooking it a bit longer than stated (just to be safe) but it was still moist and very flavorful. Definitely would make again! Pros: easy, quick, tasty
December 31, 2012
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By: nospam99
Lots of flavor Instead of making the cheese/cream cheese mixture, I layered provolone cheese and prosciutto ham over the chicken breasts. I also used a cast iron skillet for the whole cooking process. The chicken was lovely and moist but the prosciutto made it a little salty for my taste. If I make this again, I will eliminate the salt in the breadcrumb topping and increase the herbs (I used parsley.) Like most of the recipes on this site, I find the cooking time is understated. If you are timing your vegetables and such, I would plan on a longer time in the oven. Pros: Good flavor, chicken was moist Cons: a little salty, breadcrumb topping not crunchy
June 26, 2011
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By: jlpitman2
Full of Flavor and easy to make Used proscuitto instead of ham and regular cream cheese instead of low fat. I used alpine lace swiss slices cut into small pieces and then added some grated parmesan to make the recipe stretch to cover the "tenders". So, we will both have lunch tomorrow! Pros: Great flavor, easy to make
April 06, 2011
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By: EatingWell User
YUM! This recipe is delicious and has all the flavors of the traditional recipe. I used chicken breast tenders instead of breast and it turned out just fine. I will be making this again in the future! Pros: Easy to follow recipe and simple instructions Cons: None
December 20, 2010
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By: EatingWell User
Amazing This was a simple meal that my entire family enjoyed, and wanted more of! While sometimes recipes on here feel as though you are sacrificing, this one does not. It has the creamy rich taste you expect!
December 15, 2010
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By: hmmurdock
Easy and tasty! I am often pressed in the time department when it comes to cooking dinner during the week. This recipe is very easy to pull together in next to no time, just need to give the cream cheese time to soften enough. I also used prosciutto instead of regular ham. Definitely will make this again!