Quick Chicken Cordon Bleu for Two

  • Active Time 35m
  • Total Time 35m

2 servings

To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and saute the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with delicata squash and broccoli.


  • 2 boneless, skinless chicken breasts (10-12 ounces), trimmed and tenders removed (see Tip)
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/8 teaspoon salt
  • 3 tablespoons shredded Gruyere or Swiss cheese
  • 1 tablespoon reduced-fat cream cheese
  • 2 tablespoons coarse dry whole-wheat breadcrumbs (see Tip)
  • 1 1/2 teaspoons chopped fresh parsley or thyme
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons chopped ham (about 1/2 ounce)


Preheat oven to 400 degrees F.

Sprinkle the chicken with 1/8 teaspoon pepper and salt. Combine the cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.

Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes.

Tip: <br>: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry. Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10179

nutrition information per serving

280 calories; 13g total fat; 4g total saturated fat; 98mg cholesterol; 331mg sodium; 4g carbohydrates; 1g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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