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Rating: 4.79 stars
24 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

  • 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.

  • Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes.

Tips

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 Facts

245 calories; protein 28.1g; carbohydrates 4.3g; dietary fiber 0.6g; sugars 0.6g; fat 12.1g; saturated fat 4.1g; cholesterol 81.6mg; vitamin a iu 240.9IU; vitamin c 1.3mg; folate 6.3mcg; calcium 113mg; iron 1.1mg; magnesium 26.3mg; potassium 215.8mg; sodium 347.9mg; thiamin 0.1mg.
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Reviews (12)

Read More Reviews
24 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
My family devoured this chicken! I made per the recipe except that in place of the Gruyere or swiss I used fontina cheese. Very good! Read More
Rating: 4 stars
12/07/2011
very flavorful and easy I really thought this was a great recipe. Easy for a weeknight and very very tasty. Plus I usually have most of the ingredients on hand anyway. I used prosciutto which was delicious. Also the baking times are off--it really took more like 15 in the oven perfect to steam a veggie and clean your prep dishes while it cooks. I will definitely make this again. Pros: fast easy healthy Read More
Rating: 5 stars
10/29/2011
Total Surprise! I've never made Chicken Cordon Bleu before so I was excited to see a quick way to make it. The flavor from this recipe was wonderful. I couldn't believe how easy it was to make. I really liked the cream cheese mixed with Gruyere cheese. And the breaded topping added a nice crunch. Definitely a recipe I will make again soon. Pros: Quick Recipe Great Taste from Cream Cheese and Gruyere Cheese Mix Read More
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Rating: 5 stars
10/29/2011
Win! Family loved it. Easy to make. I used Canadian Bacon in place of the ham and it came out great. Definitely a keeper! Read More
Rating: 4 stars
12/26/2011
Yummy flexible go to recipe for the dinner rotation! Yum! I skipped the browning and baked for 20 minutes. I also make a similar chicken parmesan type dish- just omit ham cheese & Swiss then top with low fat provolone marinara & croutons then bake. Also super good easy and fast! Pros: Easy good family friendly Read More
Rating: 3 stars
12/18/2014
Keeper A very tasty dinner. Easy enough for a weekend. Needs more time in the oven than the recipe suggests...more like 15 minutes. Served with roasted sweet potatoes and steamed green beans. Pros: Easy tasty Read More
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Rating: 5 stars
12/11/2020
It's Greeeeaaaat. My tribute to Tony the Tiger and Battlecreek Michigan. Always had troubles with that fine line between pink chicken and tough chicken. I had read about placing the chicken in a brine, salt water, before cooking. This is probably common knowledge for most. The VIRUS has done strange this to me. Cooking is now my super power in training. Somewhat like being exposed to gammas rays ala the Fantastic four. Spreading the cheese on the chicken breasts was a little interesting. I would recommend the cheese be a little warm before spreading. Otherwise you will chase the chicken around the pan. Next time I prepare I will also double the amount of cheese. I am a little lactose intolerant but that cheese combo is that good. And another thing. This search for a pan that will go from stove to oven. Tried cast iron. Hate it !! Turns out that my induction Cuisinart cook works just fine. Now to figure out how to return that used cast iron skillet . Peace out. Read More
Rating: 5 stars
10/30/2011
I usually make this with whatever sandwich meat I have on hand and people still love it. I've also made it with swiss and ricotta instead of cream cheese and that turned out really good- in fact we actually preferred it. Great recipe great idea. Read More
Rating: 5 stars
10/29/2011
Yummy easy and fast! I skimmed this recipe and thought is sounded like an easy dinner and that's all. So while I was preparing to start the meal I reread the recipe and was pleasantly surprised by the method. I think this is a great technique to have in you culinary arsenal because with a little adaptation this method will work for almost any peace of protein. With that said at this point I was very excited for dinner it sounded so yummy. And it was very good my husband-who is not a chicken kind of guy-really liked it! The only thing I will change the next time I make this is to make sure I get better breasts and I will probably bound them out a little to be and even 1/2 inch all-round. All in all very good very quick very easy and I will make this again. Pros: Quick Easy Versatile Little Mess Cons: None to mention accept my breast were very tough (from and older bird) but that is the fault of my butcher no this recipe. Read More