Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu

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From: Diabetic Living Magazine

Bursting with low-sodium ham and melted Swiss cheese, these low-carb chicken pockets will be a hit with young and old alike.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 small chicken breast halves with bone (3½-4 pounds total)
  • 2 ounces lower-sodium ham, finely chopped (about ½ cup)
  • ½ cup shredded Swiss cheese (2 ounces)
  • ¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
  • 1 tablespoon water
  • ½ cup fine dry breadcrumbs
  • 2 tablespoons olive oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a 15x10-inch baking pan with foil; set aside. Remove skin from chicken breast halves and discard. Using a small sharp knife, cut a horizontal pocket about 2 inches long and 1 inch deep in the meatier side of each chicken breast half.
  2. Prepare stuffing: Combine ham and cheese in a small bowl. Divide the stuffing among the pockets in the chicken breast halves.
  3. Whisk together egg and the water in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the stuffed chicken breast halves into the egg mixture, then in the breadcrumbs to coat. Arrange the chicken breast halves, meaty sides up, in the prepared baking pan. Drizzle with olive oil.
  4. Bake for 45 to 55 minutes or until tender and no longer pink (170°F).

Nutrition information

  • Serving size: 1 chicken breast half
  • Per serving: 322 calories; 10 g fat(3 g sat); 0 g fiber; 7 g carbohydrates; 47 g protein; 8 mcg folate; 114 mg cholesterol; 1 g sugars; 243 IU vitamin A; 2 mg vitamin C; 122 mg calcium; 2 mg iron; 278 mg sodium; 394 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 6½ lean protein, 1 fat, ½ starch

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