No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Lighter Chicken Cordon Bleu

We've taken a traditional dish and given it a healthier spin by using the broiler instead of a frying pan. The result has plenty of flavor with less fat.

  • prep: 15 mins
    total time: 20 mins
  • servings: 4
Photography: Romulo Yanes

advertisement

advertisement

Ingredients

  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup plus 1 teaspoon olive oil, divided, plus more for brushing
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon plus 2 teaspoons Dijon mustard, divided
  • Sugar
  • 8 chicken cutlets (1 1/2 pounds total)
  • Salt and pepper
  • 8 slices Canadian bacon (1/2 pound total)
  • 4 ounces sliced Swiss
  • 5 ounces tender baby lettuces, such as spring mix (5 cups)

Directions

  1. Step 1

    Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated. In a small jar, combine vinegar, 1 tablespoon mustard, remaining 1/4 cup oil, and pinch of sugar; shake to combine.

  2. Step 2

    Season chicken with salt and pepper. On a rimmed baking sheet, make 4 stacks, sandwiching Canadian bacon and Swiss between 2 chicken cutlets. Brush tops with oil, season with salt and pepper, and broil until golden and cooked through, 7 minutes. Spread each stack with 1/2 teaspoon mustard and sprinkle with panko. Broil until panko is golden and toasted, 1 to 2 minutes.

  3. Step 3

    Toss lettuces with half the dressing (reserve remaining for Cornbread-Stuffed Shrimp), season with salt and pepper, and serve alongside chicken.

Source
Everyday Food, October 2012

advertisement

advertisement

Reviews (3)

  • 21 Apr, 2013

    Is it just me or is there is a chunk of the directions missing?!! It never tells you what to do with the jar of stuff! I ended up diverting from the recipe--using Egg Beaters Southwest to coat chicken on both sides then rubbing with the panko & oil mix and briefly sautéing. Remove to a plate. Brush one side of the chicken with the jarred mix, and layered cheese/torn bacon pieces, topping with another chicken coated with the mix. Bake @350 for 10/Broil for 2. Not bad--needs sauce.

  • 19 Jan, 2013

    I agree. The cooking time is inadequate. Baked at 350 F for 15 minutes, then broiled. Tasted very good!

  • 7 Nov, 2012

    I know this is a lighter dish, hoorah, but it didn't cook in the time stated, the panko burned before it was done and it needed a 'sauce'. On the positive side, it's very easy to put together (I paired it with 10-minute quinoa, and steam-in-the-bag hericot vert) = really quick weekday dinner. Next time I'll add a healthy sauce. The cooking time left the cutlets raw in the middle, so I'd bake it at 350 for 10-12 minutes and then broil to brown the top, and make sure the chicken's done.