Chicken Cordon Bleu

"Yummy!!! Onlyl 1 carb per serving"
 
Chicken Cordon Bleu created by vrvrvr
Ready In:
50mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • pound chicken breast to about 1/3 inch thick.
  • place ham on breast then 1/2 oz.
  • cheese.
  • Rollup; securing with a toothpick.
  • Dip each breast roll into a mixture of melted butter and beaten egg.
  • Roll into parmesan cheese and place in buttered baking dish.
  • Bake at 350 for 30-35 minutes or until browned and tender.

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  1. rbaugie
    made this tonite, was delicious!! changes i made: i didnt melt butter to dip the chicken in, only egss and as suggested by previous poster i used half parmesan and half panko. very crunchy! then i sprayed them with butter spray and used parchment paper (very easy clean up) will make this again!! thanks
     
  2. vrvrvr
    Chicken Cordon Bleu Created by vrvrvr
  3. vrvrvr
    Mmmmm this was so good! I loved the fact that after prepping the chicken breasts (stuffing, rolling and securing with toothpicks) I didn't have to fuss with browning them in a skillet. Just straight into the baking pan and into the oven! I used a little less Parmesan and supplemented with panko to coat the chicken bundles. I will make a sauce next time; they were delicious but crying out for some pan drippings! As written, fantastic flavor and uncomplicated preparation - great recipe!
     
  4. NoraMarie
    Delicious,we enjoyed this.
     
  5. Boomette
    This was so delicious. And I did a few changes. I used only 1 slice of ham in each breast. I used spray pam instead of butter, no egg. And I put parmesan on top. That's all. I used reduced-fat swiss cheese. Thanks Seesko. Made for Beverage tag.
     

RECIPE SUBMITTED BY

I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
 
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