This healthier Chicken Cordon Bleu tastes just as great as the fried version — maybe better!
I love taking an old favorite and turning it into something that is a little healthier for my family. It’s good for us, and it’s a fun challenge too.
And you know what? I think I like this healthier version of Chicken Cordon Bleu even better than the original fried version. Although, in all fairness, my memories of chicken cordon bleu revolve around a nasty, frozen chunk of meat that already has been fried, frozen, and then you baked it in the oven.
I think it was from some sort of school fundraiser, so my mom probably felt compelled to buy that lovely chicken cordon bleu.
Perhaps my memories of chicken cordon bleu are jaded, but I’ll still opt for this healthier chicken cordon bleu any day of the week.
Not only does it taste great, but it really is super simple to prepare as well. Butterfly a chicken breast, stuff the goodies inside (I use deli-style ham and pre-sliced Swiss cheese), throw some panko breadcrumbs on top, bake and viola! Done. So simple! Oh–there is a little mustard in there for flavor too.
Look at that cheese running out and getting slightly browned on the pan! My favorite part. Serve chicken cordon bleu with green beans almondine and Instant Pot mashed potatoes for a scrumptious dinner.
Make it your own
- Instead of ham, try Canadian bacon.
- Replace the Dijon mustard with a coarse grainy mustard.
- Try Chicken Cordon Bleu Kabobs for a fun twist.
Like the idea of fancifying plain chicken breasts?
Boneless skinless chicken breasts just cry out for stuffing. They can be a little blah otherwise. Here’s more ideas for you:
- BBQ Bourbon Grilled Chicken stuffed with peppers and onions
- Bacon Wrapped Chicken Breast stuffed with avocado and cheddar
- Apple Gouda Stuffed Chicken Breasts with smoky roasted sweet potatoes
- Hasselback Chicken with spinach and artichoke
- Feta Stuffed Chicken with sun dried tomatoes and kale
- Fajita Stuffed Chicken
- ½ cup panko
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon coarse black pepper, divided
- 3 boneless skinless chicken breasts, butterflied and pounded to ~¼ inch thickness (about 1.5 to 2 pounds)
- ¼ teaspoon salt
- 4 ounces sliced ham
- 4 ounces sliced Swiss cheese
- 1 ½ teaspoons Dijon mustard
- Preheat oven to 425°F. Spray a rimmed baking pan with nonstick cooking spray or line with parchment paper.
- In a small bowl, mix together panko, garlic powder, and ¼ teaspoon pepper. Add olive oil to panko mixture, mixing until bread crumbs are coated. Set aside.
- Open butterflied chicken so it is lying flat. Season with salt and ¼ teaspoon pepper.
- Arrange ham slices over one half of each chicken breast. Layer cheese slices on top of ham slices.
- Fold chicken over the ham and cheese, tucking in any stray ham or cheese. Place chicken on baking pan, sides not touching.
- Smear the top of each chicken breast with about ½ teaspoon Dijon mustard each. Cover with panko mixture. Pat to adhere.
- Bake for 30-35 minutes or until chicken is cooked through and breading is light golden brown. Internal temp with an instant read thermometer should be at least 165°F.
- Cut each breast in half crosswise to serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.