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.
Everyday Food, October 2012
52 Ratings
- 5 star values: 9
- 4 star values: 15
- 3 star values: 16
- 2 star values: 9
- 1 star values: 3
Martha Stewart Member
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.
Martha Stewart Member
Rating: Unrated
01/19/2013 I agree. The cooking time is inadequate. Baked at 350 F for 15 minutes, then broiled. Tasted very good!
Martha Stewart Member
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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