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.
- Total Time:
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 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
- 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)
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.
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.
Toss lettuces with half the dressing (reserve remaining for Cornbread-Stuffed Shrimp), season with salt and pepper, and serve alongside chicken.