Chicken Cordon Bleu

Club Recipes


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

★★★★★ 1 vote
15 Min


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
sprays of cooking spray
1/2 Tbsp
unsalted butter
1/2 Tbsp
olive oil


1Place 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.
2Leftovers are delicious cold, sliced over a green salad.

About Chicken Cordon Bleu

Course/Dish: Chicken