Lighter Chicken Cordon Bleu

Rating: 3.35 stars
52 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 3

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.

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Ingredients

Directions

  • 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.

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  • 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.

Reviews (3)

52 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 3
Anonymous
Rating: 3 stars
04/21/2013
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.
Anonymous
Rating: Unrated
01/19/2013
I agree. The cooking time is inadequate. Baked at 350 F for 15 minutes, then broiled. Tasted very good!
Anonymous
Rating: Unrated
11/07/2012
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.
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