Photo of Open-faced chicken cordon bleu by WW

Open-faced chicken cordon bleu

Total Time
35 min
10 min
25 min
Traditional chicken cordon bleu involves a little more prep than our easy version, requiring you to stuff the chicken. Instead of that, we oven-bake panko-coated chicken cutlets, then top them with ham and cheese for a much simpler take that’s crispy on the outside, juicy on the inside, and just as delicious.


Cooking spray

4 spray(s)

Dijon mustard

4 tsp

Egg whites

1 large

Uncooked skinless, boneless chicken breast

20 oz, (4 [5-oz] cutlets)

Kosher salt

¼ tsp

Black pepper

¼ tsp

Whole wheat panko breadcrumbs


Lean deli-sliced honey ham

4 oz

Light Swiss cheese

2 oz, shredded


  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper (or a silicone mat).
  2. In a large bowl, whisk together the mustard and egg white. Working with one cutlet at a time, place the chicken between two sheets of plastic wrap; pound to a ¼-inch thickness. Add the chicken to the mustard mixture; sprinkle with the salt and black pepper and toss well to coat.
  3. Arrange the panko in a pie plate or other shallow dish. Dredge the chicken in the panko, turning to coat. Arrange the breaded chicken on the prepared pan; coat the chicken with cooking spray. Bake for 10 minutes; turn the chicken over and bake for another 5 minutes.
  4. Remove the pan from the oven (leave the oven on). Top the chicken evenly with the ham; sprinkle evenly with the cheese. Bake until the cheese melts, 5 to 7 minutes.
  5. Serving size: 1 topped cutlet