This Oven Chicken Cordon Bleu offers a lighter take on the classic French dish, perfect for health-conscious cooks who don’t want to sacrifice flavor. Tender chicken breasts are pounded thin, filled with lean ham and low-fat Swiss cheese, then coated in crunchy cornflake crumbs. Baking instead of frying keeps the calories down while delivering a satisfying crunch and gooey, savory center. It’s an elegant yet easy weeknight dinner that feels special enough for guests. The Dijon mustard and fresh chives add a bright, herbal note that cuts through the richness of the cheese. Serve with roasted vegetables or a simple green salad for a complete meal.
Oven Chicken Cordon Bleu
Description
This Oven Chicken Cordon Bleu offers a lighter take on the classic French dish, perfect for health-conscious cooks who don't want to sacrifice flavor. Tender chicken breasts are pounded thin, filled with lean ham and low-fat Swiss cheese, then coated in crunchy cornflake crumbs. Baking instead of frying keeps the calories down while delivering a satisfying crunch and gooey, savory center. It&# 226;ÂÂs an elegant yet easy weeknight dinner that feels special enough for guests. The Dijon mustard and fresh chives add a bright, herbal note that cuts through the richness of the cheese. Serve with roasted vegetables or a simple green salad for a complete meal.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Spray an 8-inch square (1 1/2 quart) baking dish with nonstick cooking spray.
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Place one chicken breast between two pieces of plastic wrap or waxed paper.
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Working from the center outward, gently pound the chicken with a rolling pin or the flat side of a meat mallet until it is about 1/4 inch thick.
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Repeat with the remaining chicken breasts to create four uniform cutlets.
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Spread each cutlet with 1/2 teaspoon of Dijon mustard and sprinkle with 1 teaspoon of chopped chives.
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Trim the ham and cheese slices to fit the chicken cutlets if necessary.
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Place one slice of ham and one slice of cheese on each cutlet, then roll up tightly, tucking the ends inside to seal.
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In a shallow bowl, combine the egg white and water; beat lightly with a fork.
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Place the cornflake crumbs in a separate shallow dish.
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Dip each chicken roll into the egg white mixture, ensuring it is fully coated, then roll in the cornflake crumbs until evenly covered.
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Place the coated rolls seam-side down in the prepared baking dish.
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Sprinkle the tops lightly with paprika.
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Bake for 25 to 30 minutes, or until the chicken is fork-tender and the juices run clear.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make cornflake crumbs, place cornflakes in a sealed plastic bag and crush with a rolling pin or the bottom of a heavy pan until they form fine crumbs.
For a gluten-free version, ensure the ham and cornflake crumbs are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF to maintain crispiness.
If the chicken breasts are very thick, pound them more thoroughly to ensure even cooking and easier rolling.
