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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Editor's Note:

This recipe is a healthier version of Chicken Cordon Bleu II.

Nutrition Facts

432 calories; 24 g total fat; 143 mg cholesterol; 699 mg sodium. 11.2 g carbohydrates; 41.2 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/09/2013
This was a nice recipe. I used skim milk instead of the half and half and less butter Read More
(5)

Most helpful critical review

Rating: 3 stars
09/21/2016
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 minutes and it came out a little dry. I recommend checking for doneness with a thermometer to prevent overcooking. Was flavorful served over rice. Would make again with same adjustments. Read More
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/09/2013
This was a nice recipe. I used skim milk instead of the half and half and less butter Read More
(5)
Rating: 4 stars
10/09/2013
This was a nice recipe. I used skim milk instead of the half and half and less butter Read More
(5)
Rating: 5 stars
12/20/2015
Really nice simple dish. I used 1% milk and cut the butter in half just to make it a little healthier. Everyone Loved it! Read More
(2)
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Rating: 4 stars
12/09/2015
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. Read More
(2)
Rating: 4 stars
03/03/2015
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! Read More
(1)
Rating: 4 stars
06/17/2014
This was good. I served the sauce on the side as some in the group just don't care for it ontop. Read More
(1)
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Rating: 4 stars
11/09/2015
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 dip our french fries in. I probably would have preferred a bit more seasoning but all-in-all this was quite delicious and I will probably make it again soon. Read More
(1)
Rating: 5 stars
07/01/2015
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 keeper recipe. Thank you MakeItHealthy. Read More
Rating: 3 stars
09/20/2016
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 minutes and it came out a little dry. I recommend checking for doneness with a thermometer to prevent overcooking. Was flavorful served over rice. Would make again with same adjustments. Read More
Rating: 4 stars
02/11/2019
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 cooked for less time because it was thinner. I will be making this again! Read More