As with any dish that is traditionally fried, it tastes amazing but is basically never a healthy choice; here we have a healthier spin on the classic Chicken Cordon Bleu, with the same great taste. The main steps we took to make this dish a little better for us are choosing leaner ingredients and baking our chicken instead of frying it. No one likes to compromise on a staple they love, but with this chicken you don’t have togo ahead and try it for yourself!
Chicken Cordon Bleu
- 6 (4 oz) boneless, skinless chicken breasts
- 2 egg whites
- 1 egg
- 6 slices low-fat Swiss cheese
- 6 slices lean deli ham
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese
- salt and pepper, to taste
- cooking spray
- Preheat oven to 375º F.
- Butterfly cut each chicken breast in half, leaving it attached on one side.
- Open your chicken breasts, lay them between two pieces of wax paper or saran wrap and use a meat mallet to pound the chicken to 1/4-inch thickness. Flatten all the chicken breasts and season with salt and pepper.
- In a medium bowl, combine breadcrumbs with Parmesan cheese. Set aside.
- Taking your laid open chicken breast, first place your cheese, then your ham along the inside. Fold the chicken closed. Continue with the rest of chicken breasts.
- In a separate bowl, whisk your eggs together. Take your closed chicken pockets and dip (tops and bottoms) in the egg.
- Shake off excess and then dredge chicken in the breadcrumbs, making sure entire surface is covered.
- Place chicken breasts on a greased baking tray and bake for 25-30 minutes, or until outside is crispy and golden, and chicken is no longer pink.
Recipe adapted from Gina’s Skinny Recipes