This one turned out to be a real, year-round, family pleaser. I was surprised; my super taster also does not like cheese. (I refuse to call him a “picky” eater because, for a kid, he amazes me with some of the unconventional things he eats. But that’s a story for another day…) Skinnytaste to the rescue again – click HERE for the original recipe.
Skinny Chicken Cordon Bleu
- 2 lbs chicken cutlets (approximately 8-12 cutlets)
- Salt and pepper
- 1 large egg
- 2 large egg whites
- 1 Tbsp water
- ½ cup seasoned breadcrumbs
- ¼ cup grated parmesan cheese
- 4-6 slices of thinly sliced deli ham, cut in half
- 4-6 slices of thinly sliced Swiss cheese, cut in half (reduced fat, if available)
- Wooden toothpicks, optional
- Heat oven to 450F.
- Spray a large baking sheet with cooking spray. (I also line my baking sheet with foil, or use non-stick or glass bakeware.)
- Gently pound the cutlets to even out the thickness and overall flatten.
- Season with a light amount of salt and pepper.
- On a plate or other working surface, lay out the cutlet and place a piece of ham at one end (choose the widest end). Lay a piece of cheese on top of the ham.
- Roll each cutlet, starting with the end that has the ham and cheese.
- Set aside on a separate plate, seam down, or use a toothpick to secure the end.
- Whisk the egg, egg whites, and water in a small bowl (be sure it is large enough to roll the cutlets in).
- In a separate, shallow bowl, mix the breadcrumbs and parmesan cheese.
- Dip the chicken into the egg mixture, then roll in the breadcrumb mixture until well coated.
- Put the chicken onto the prepared baking sheet, seam down again. (If using toothpicks, remove them now.)
- Spray the top of the chicken lightly with baking spray.
- Bake until cooked, approximately 25 minutes.
I made one modification to the recipe by using chicken cutlets instead of chicken breasts (which means less pounding, less work, and less time in the kitchen for me). Do be careful to not be too aggressive while flattening them, as you might make holes in the cutlet. Instead, learn by my mistake…which actually ended up being okay, just slightly annoying and trickier as far as rolling the cutlet.
As far as the ham and cheese – pre-packaged varieties work just great for this recipe. I like the Deli Thins, honey ham tastes really good. And the Sargento pre-packaged sliced cheese is my go-to for Cheesy Chicken and Stuffing (the NON low-fat, ultra thin slices) – so I use the same thing in this recipe. But, if you have a favorite at the deli counter, go for that.
One trick I have found that works well, being a busy mom, is to pre-make the rolls – this is when the toothpicks come in particularly handy. I store the rolls in the fridge, waiting to dip in the egg and breadcrumbs until right before baking. To save an extra few minutes in that chaotic afterschool time, I make the egg wash and breadcrumb mixture ahead of time as well. These should also be kept in the refrigerator until ready to use. Serve your favorite veg with it – green beans are popular in my house. Enjoy!