Healthier Chicken Cordon Bleu II

  • Recipe By
  • Published Jul 2nd
  • Ready In1h
  • Servings6
  • Calories432
I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream.

Healthier Chicken Cordon Bleu II Ingredients

The following are the ingredients needed to make delicious Healthier Chicken Cordon Bleu II for 6 servings:

  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup fat free half-and-half

Healthier Chicken Cordon Bleu II Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Healthier Chicken Cordon Bleu II, you need about 15 minutes of preparation time. The time needed to cook this Healthier Chicken Cordon Bleu II is about 45 minutes , and you can serve your Healthier Chicken Cordon Bleu II within 1 hour . The following are the steps to cook Healthier Chicken Cordon Bleu II easily:

  1. 1 Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces.
  2. 2 Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.
  3. 3 Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.

Notes

  • Editor's Note:
  • This recipe is a healthier version of Chicken Cordon Bleu II.

Nutrition Facts

Per Serving: 432 calories; 24 grams of fat; 11.2 grams of carbohydrates; 41.2 grams of protein; 143 milligrams of cholesterol; 699 milligrams of sodium.

  1. Feb 11th 2019

    This was very good. The whole family liked it (which is rare). I did use less butter and added black pepper to the sauce. I pounded the chicken thinner so it was easier to fold up. And cooke ...

  2. Sep 16th 2016

    I reduced the ingredients and made only 2 chicken breasts. I substituted Marsala wine for the lemon juice. The recipe calls for cooking for approx 30 minutes. I simmered for only 20 minut ...

  3. Dec 20th 2015

    Really nice, simple dish. I used 1% milk and cut the butter in half just to make it a little healthier. Everyone Loved it!

  4. Dec 9th 2015

    This turned out pretty good...a few changes would be to pound out chicken WAY thinner than 1". Also double the sauce!! LOL so good.

  5. Nov 9th 2015

    This was very good. I cut down the amount of butter to 4 tbsp (I was also cooking less than 6 breasts) and this came out really well. The sauce was great, and there was enough left over to d ...

  6. Jul 1st 2015

    This was very good. I made it exactly as written except that I used chardonnay because I did not have any lemons. I served it on top of rice with a side of Brussels sprouts. This is a kee ...

  7. Mar 3rd 2015

    Very Good! I used 2% milk in place of the half and half, and also added some salt (otherwise it's rather bland-tasting). My family loved this recipe so much it might become a weekly meal for us!

  8. Jun 17th 2014

    This was good. I served the sauce on the side as some in the group just don't care for it ontop.

  9. Oct 9th 2013

    This was a nice recipe. I used skim milk instead of the half and half and less butter