Renee's Kitchen Adventures

Sunday, February 6, 2011

Lightened Up Chicken Cordon Bleu

I have loved chicken cordon bleu for as long as I can remember.  The gooey melty cheese nestled inside a moist chicken breast complimented by salty ham....yummy.  Unfortunately, some recipes for this dish can be very diet unfriendly.  Once I found an oven baked chicken coating recipe I liked (see Crispy Oven Baked Chicken Strips), I knew I wanted to try it on chicken cordon bleu.  If you aren't a fan of mustard, don't worry, you can't taste it.  It just gives the breading a bit of flavor when used in the eggwash mix.  The sauce served with this version is really the star of the show though...with a bit of tang from buttermilk.  It puts this dish over the top. 

You can choose to secure your chicken breasts with a toothpick once you are done rolling them, but I find that if you very carefully coat the rolled breasts and then place them with seam side down on the baking sheet, they hold together just fine once they are baked.  Freezing the precut cheese for about 20 minutes before assembling the chicken, will help prevent the cheese from oozing out while baking.

From the oven

Ready to roll

Lightened Up Chicken Cordon Bleu adapted from Taste of Home

Servings - 8   Serving size - 1 chicken breast with about 2 TBS sauce  Points plus per serving - 7 points+
Calories - 230.8,   Total Fat - 7.4g,   Carb. - 17.1g,   Protein - 32.2g,   Fiber - 0.4g

8 boneless, skinless chicken breasts ( 4 oz. each)
salt and pepper
8-1 oz. slices of extra lean ( 5% fat) deli ham
4- 1 oz. slices of center cut Swiss cheese, cut in half
1/4 cup all purpose flour
1/2 cup eggbeaters
2 TBS. dijon mustard
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. fresh ground pepper
cooking spray or misto

For Sauce:
1 can 98% fat free condensed cream of chicken soup, undiluted
1/2 cup buttermilk, lowfat
1 tsp. lemon juice

1.  Pound chicken breasts between sheet of plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper.  

2.  Place a cheese slice half ( freeze first until just slightly firm, but still pliable) and one piece of ham on non-shiny side of chicken breast, keeping the ham and cheese in the very middle of the breast.  ( see picture above)  Fold up jelly roll style, from short end.  Secure with toothpick if desired.  Place aside, with seam side down and repeat with remaining breasts.  

3.  Set up breading stations.  Put flour into shallow bowl.  In another shallow bowl, combine eggbeaters and dijon mustard.  In a third bigger bowl, combine the cornflake crumbs with the paprika, garlic powder, salt and fresh ground pepper.  Mix to combine.  

4.  Preheat oven to 350 degrees F.  Line a baking sheet with parchment or spray with cooking spray.  

5.  Dip the chicken in the flour, shaking off excess.  Next dredge in the eggbeaters/dijon mustard mixture and finally, gently roll in cornflake mixture.  Place on baking sheet seam side down.  Spray with cooking spray or misto.

6.  Bake for 25 -30 minutes or until meat is no longer pink. 

7.  While the chicken is in the oven, combine the soup and buttermilk in a small saucepan.  Cook over low heat until warm.  Add the lemon juice.  Serve over the baked chicken. 


I must confess...I made up a batch of those oreo truffles that I have read and heard so much about lately.  First, let me say...absolutely NOTHING healthy about these  even though I did use lowfat cream cheese.  But they certainly are really are enjoying them...thank goodness!  They will not be making my blog for obvious reasons...but there are about a gazillion recipes out there if you google oreo case you are curious!  :)

Have you ever made oreo truffles? If you have, what flavor combinations did you make?

Looking for more stuffed chicken recipes?


  1. Those look awesome. And the calories aren't bad either!

  2. I love using cornflakes as a coating, it makes chicken so crispy!

  3. I've made this chicken cordon bleu recipe - love it! Of course, hubby doesn't like ham so I sub in turkey pepperoni for him. I loooove the ham and cheese combo, mmmmm!

    And oreo truffles are OUT OF THIS WORLD!!!

  4. This looks great! I love cordon bleu!

    Hey, you're the winner of my BSI contest, send me your address and I'll send you out a little something!

  5. Whenever I make chicken cordon bleu, my husband always looks forward to all the butter, but I always make it healthy!

    Congrats on your BSI win - it's on my list of things to make for my lunch this week! :D

  6. This looks like such a delicous lightened up version of cordon bleu!! I'll be giving this a try sometime very soon. Thanks for sharing Renee!!!!

  7. A healthy chicken cordon bleu, finally! Thanks for this recipe!

    I came across your blog from the Blog List at the Food Blog Forum. Thanks for listing your site!


  8. making this yummy recipe tonight! i just have a question on the # of points...when i use the WW food calculator (using the nutritional values given) it says its 3 points a serving...when i do the WW recipe builder, it says 10 points a serving...but you have 6 points listed above...which should I go by? (Don't get me wrong, I'm still makin it...just want to be sure I account for it correctly)


  9. Hi Soozaay!

    sorry for this late reply, I don't always see the comments made on older posts, but happened upon this one this morning. Thank you for bringing this to my attention. I re inputted the ingredients into the recipe calculator I use, and noticed, for some reason, I had put the sat fat total in for total I am correcting that to the right amount..which should be 7.4g. This will increase the pp value to 7 points+ per serving. I still think there will be some variances in this recipe, due to the type of ham used...which could be why the recipe builder is giving you a larger amount. I do know the recipe builder often uses average values for the top few brands of that might be it. I am not sure how you came up with 3 points+ with the original numbers, I was still getting 6 pp with the online and the hand held points plus calculator.

    I know, after doing this for over a year, many times calculating out points can be tricky, esp. with all the different brands and choices of items out there. I would say if you are not comfortable using the 7 pp for the dish, you can err on the side of the RB and take the 10pp. ( although that seems high to me )

    I hope you enjoyed the chicken though! :)

  10. thanks for gettin back to me renee! no problems...i figured out my mistake with the 3 points thingy. and i've noticed that too about ww points calculating...i've run into that same problem with other recipes if i just use the ww data base. after making the chicken, i agree with your 7 points....there's no way that the chicken is 10 points. but i will tell you was YUMMY!! :)

  11. @ soozaay...I am glad you enjoyed it! We really liked it too...I was glad I had one left over for lunch the next day! :)


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