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Healthier Chicken Cordon Bleu II

Healthier Chicken Cordon Bleu II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
MakeItHealthy

MakeItHealthy

I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces.
  2. Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.
  3. Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.
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Reviews

LindaT
1

LindaT

10/9/2013

This was a nice recipe. I used skim milk instead of the half and half and less butter

AcaCandy
0

AcaCandy

6/17/2014

This was good. I served the sauce on the side as some in the group just don't care for it ontop.

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