Skinny Chicken Cordon Bleu

READY IN: 33mins




  • Preheat Oven to 450.
  • Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart.
  • Season both sides of the chicken with pepper and salt to taste.
  • Turn chicken over so that the membrane layer is against the cutting board.
  • Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside.
  • Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
  • Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly.
  • On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
  • Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
  • During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
  • After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
  • ENJOY!