Chicken Cordon Bleu

Club Recipes


This weight watcher recipe was prepared by Ed Daly for our July 2014 meeting.


★★★★★ 1 vote

15 Min


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  • 1 lb
    uncooked boneless skinless chicken breasts (four 4-0z pieces)
  • 1/2 tsp
    freshly ground black pepper, divided
  • 1/4 tsp
    table salt
  • 1 oz
    prosciutto, very thinly sliced
  • 2 oz
    low-fat swiss or jarlsberg cheese, thinly sliced
  • 1/3 c
    dried plain breadcrumbs
  • 1/3 c
    minced fresh parsley
  • 2 Tbsp
    all-purpose flour
  • 2 large
    egg whites
  • 2
    sprays of cooking spray
  • 1/2 Tbsp
    unsalted butter
  • 1/2 Tbsp
    olive oil

How to Make Chicken Cordon Bleu


  1. Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness. (To watch a video of this technique, click here.)

    Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.

    In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.

    To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.

    Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes. Serve immediately. Yields 1 chicken breast per serving.
  2. Leftovers are delicious cold, sliced over a green salad.

Printable Recipe Card

About Chicken Cordon Bleu

Course/Dish: Chicken

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