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Lighter Chicken Cordon Bleu

Recipe photo courtesy of Romulo Yanes

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.

Source: Everyday Food, October 2012
Total Time Prep Servings



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How would you rate this recipe?
  • kimpowerful
    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.
  • Texas Mahaw
    19 JAN, 2013
    I agree. The cooking time is inadequate. Baked at 350 F for 15 minutes, then broiled. Tasted very good!
  • MS12401972
    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.

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