Open-faced chicken cordon bleu
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
⅔ cup(s)
Lean deli-sliced honey ham
4 oz
Light Swiss cheese
2 oz, shredded
Instructions
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
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