Easy Skinny Chicken Cordon Bleu
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Sunday, September 20, 2015

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Easy Skinny Chicken Cordon Bleu

Kelly Mike - Sunday, September 20, 2015


  • Chicken
  • 2 Chicken Breasts
  • 4 Thin Slices Deli Ham
  • 4 Slices Swiss Cheese
  • 1/4 C. Whole Wheat Bread Crumbs
  • 2 Tbsp. Reduced Fat Parmesan Cheese, Grated
  • 1 Tbsp. Light Butter, Melted
Parmesan-Dijon Cream Sauce
  • 1 Tbsp. Light Butter
  • 1 Tbsp. Whole Wheat White Flour
  • 1/2 C. Fat Free Milk
  • 1/2 Tsp. Low Sodium Instant Chicken bouillon
  • 1/2 Tbsp. Dijon Mustard
  • 1/4 C. Reduced Fat Parmesan Cheese, Grated
  • Salt & Pepper to Taste
  • Parsley


  1. Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.
  2. Slice the chicken breasts in half through the middle. Not lengthwise like tenders, but filet style. Place the chicken onto the prepared baking sheet. Top each with a slice of ham. Over that, add a once slice of Swiss cheese per chicken piece.
  3. Combine the bread crumbs, parmesan cheese, and butter into a bowl together. Divide the crumb mixture evenly among the chicken breasts.I used about 2 tbsp. of crumb mixture per piece.
  4. Place into the oven and bake for 30-35 minutes or until the chicken is cooked through. While the chicken is cooking, make your parmesan-dijon cream sauce!
  5. In a small pot melt the butter. Add in the flour and cook for a minute or two over medium-low heat to make a roux. Slowly add in the mix, stirring constantly. Then add in the instant chicken.
  6. Stir constantly until the mixture begins to thicken. Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
  7. Season with salt and pepper. Remove the chicken from the oven once done. Top each with some of that amazing sauce, about 2 tbsp. each.


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