A traditional cordon bleu is an entree of meat wrapped around easily melted cheese, then breaded and pan fried or deep fried. There are many variations of the original recipe.
In this baked chicken cordon bleu recipe, the chicken roll is coated with grated Parmesan cheese and baked in oven (instead of coated with bread crumbs and deep fried), thus making it a healthier variation which is low-carb and low-fat.
Baked Chicken Cordon Bleu (for South Beach Phase 1) | Dietplan-101
Yields: 4 servings
- 4 boneless, skinless chicken breast halves
- 4 slices boiled ham
- 2 oz (56 g) low-fat shredded mozzarella (divided)
- 1 tbsp melted margarine
- 1 egg
- 1/3 cup grated Parmesan
- Pound chicken breast halves to about 1/3″ (8 mm) thick.
- Preheat oven to 355°F/180°C.
- Place 1 slice of ham on a pounded chicken breast, then top with 1/2 oz (14 g) mozzarella.
- Roll up and secure with toothpicks. Repeat the same process for the remaining ingredients.
- Lightly beat the egg, then mix with melted margarine and pour over the chicken rolls.
- Coat the chicken rolls well with the egg mixture, then coat with grated Parmesan.
- Arrange the chicken rolls in a non-stick baking dish.
- Bake in the preheated oven for about 35 minutes, or until browned.
- Remove toothpicks and cut each roll into 6 thick slices.
- Serve with sliced cucumber.