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Healthier Chicken Cordon Bleu II

Rated as 4.22 out of 5 Stars
880

"I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream."
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Ingredients

1 h servings 432
Original recipe yields 6 servings

Directions

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  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. 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. 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.

Footnotes

Nutrition Facts


Per Serving: 432 calories; 24 11.2 41.2 143 699 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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 minutes a...

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

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

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.

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 dip o...

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!

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

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 minutes a...

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 keeper ...