Chicken Cordon Bleu

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Chicken Cordon BleuRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Serves 4 (serving size: 1 chicken roll)


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4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
3/4 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 tablespoon water
1 large egg
2.5 ounces shredded Gruyère cheese (about 10 tablespoons), divided
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
4 slices pancetta (about 1 1/4 ounces)
Cooking spray


Hands-on: 16 Minutes
Total: 48 Minutes

1. Preheat oven to 350°.

2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.

3. Heat a skillet over medium heat. Add panko; cook 2 minutes or until toasted, stirring often. Remove from heat. Place flour in a dish. Combine 1 tablespoon water and egg in a bowl; lightly beat. Pour egg mixture into a dish. Combine panko, 2 tablespoons cheese, thyme, and garlic in a dish.

4. Working with 1 piece of chicken at a time, dredge in flour. Dip in egg mixture; dredge in panko mixture. Top with 1 pancetta slice and 2 tablespoons cheese. Roll up; secure with a toothpick. Place roll, seam side down, on a wire rack coated with cooking spray. Place rack on a baking sheet. Repeat procedure with remaining ingredients. Bake at 350° for 25 minutes or until chicken is done.

Created date

July 2012

Nutritional Information

Calories 414
Fat 12.4 g
Satfat 5.5 g
Monofat 2.8 g
Polyfat 1 g
Protein 50.7 g
Carbohydrate 20.6 g
Fiber 1 g
Cholesterol 169 mg
Iron 2.4 mg
Sodium 513 mg
Calcium 213 mg