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Lightened Up Chicken Cordon Bleu

chicken cordon bleu

I've been trying to get somewhat creative lately and cook things I've never tried -- so that's where this came in. I love cordon bleu, but it's usually fried. We're trying to be healthy (at least during the week), so I decided to lighten up the original. I served this with some baby broccoli that looked super fresh and delicious at Trader Joe's. Ingredients:

4 chicken breasts skinless and boneless (I also got thin sliced to save time) 4 thin slices prosciutto di Parma

3/4 cup Gruyere, grated

1/4 cup Pecorino, grated

6 thin slices of Fontina Kosher salt and freshly ground black pepper 1 cup Italian seasoned bread crumbs 2 eggs Extra-virgin olive oil


Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap and pound the chicken to 1/4-inch thickness (or buy thin sliced chicken breasts). Season the chicken breasts with salt and pepper and lay 1 slice of prosciutto neatly over the top to cover the breast. Evenly sprinkle the gruyere and pecorino cheese over the prosciutto. Add a slice of fontina cheese to each chicken breast. Roll the chicken breasts up tight and set down, seam side down. Beat together the eggs and season with salt and pepper. Lay the bread crumbs in a separate dish. Dip the chicken in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the chicken breasts onto it (seam side down). Secure with tooth picks if need be (might want to soak them first so they do not burn). Bake for 20 to 25 minutes until browned and cooked through.

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