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Cheesy Chicken Cordon Bleu

cheesy chicken cordon bleu Entree
Cheesy Chicken Cordon Bleu
  • Prep 20 min
  • Total 60 min
  • Ingredients 8
  • Servings 4

Chicken breasts go restaurant-fancy when they team up with ham and cheese.

Updated March 2, 2005

Ingredients

  • 4
    boneless skinless chicken breast halves
  • 2
    (1-oz.) slices 97% fat-free ham, cut in half
  • 1/4
    cup fat-free cream cheese (from 8-oz. tub)
  • 1
    oz. (1/4 cup) shredded Swiss cheese
  • 1
    egg white
  • 1/2
    cup Progresso™ Italian Style Bread Crumbs
  • Nonstick cooking spray
  • Paprika

Steps

  • 1
    Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
  • 2
    Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3
    Place 1 half slice ham on each chicken breast half. Spread each with 1 tablespoon cream cheese; sprinkle each with 1 tablespoon Swiss cheese. Starting at short end, roll up. Secure with wooden toothpicks; press edges to seal.
  • 4
    Place egg white in small shallow bowl; beat slightly. Place breads crumbs in another shallow bowl. Carefully dip chicken rolls in egg white; coat with bread crumbs. Place chicken rolls, seam side down, in sprayed pan. Spray tops of each roll with cooking spray.
  • 5
    Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear. Remove toothpicks before serving. Sprinkle with paprika.
 

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
260
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
90mg
30%
Sodium
540mg
23%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
4%
Sugars
2g
Protein
36g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 4 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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