Chicken Cordon Bleu

Total Time
23 min
15 min
8 min
A fabulous lightened-up version of the French classic. Thinly slice any leftovers and serve over mixed greens, drizzled with lemon juice, for lunch the next day.

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

black pepper

½ tsp, freshly ground, divided

table salt

¼ tsp

Casa Italia Prosciutto

1 oz, or other brand, very thinly sliced

low-fat Swiss cheese

2 oz, or Jarlsberg, thinly sliced

dried plain breadcrumbs

cup(s), plain-variety

fresh parsley

cup(s), fresh, minced

all-purpose flour

2 Tbsp

egg white(s)

2 large

cooking spray

2 spray(s)

unsalted butter

½ Tbsp

olive oil

½ Tbsp


  1. Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness. (To watch a video of this technique, click here.)
  2. Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.
  3. In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.
  4. To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.
  5. Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to shimmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes. Serve immediately. Yields 1 chicken breast per serving.
Leftovers are delicious cold, sliced over a green salad.

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