Chicken Cordon Bleu W/Swiss Dijon Alfredo Sauce Recipe @pinch

Lisa's slightly lightened haveup version of chicken cordon bleu is fantastic! It is much easier to make too. Placing the Swiss cheese in the Alfredo sauce is a brilliant idea. Not only does it solve the oozing cheese problem, but it allows you to add as much of the sauce your heart desires on top of the chicken. The chicken itself is tender and juicy with a smoky flavor from the ham. I sometimes have an issue with the Swiss cheese oozing out of my chicken cordon bleu while it is baking despite my many efforts to combat the problem. That inspired me tonight to try it the way I am posting it here. My family especially loved the sauce and it was a breeze to put together. I used the lighter version of ingredients such as egg whites, 2% Swiss cheese, and jarred light Alfredo sauce and my family enjoyed it very much. I'm certain that the full havefat versions would be great!

chicken cordon bleu w/swiss dijon alfredo sauce
Prep time: Cook time:
Recipe Cuisine: French Recipe Category: Chicken Yield: 6 Servings
Ingredients :
  • 1/4 cup(s) all-purpose flour
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) black pepper
  • 2 - egg whites, beaten (can use whole egg if you like)
  • 1/2 cup(s) seasoned bread crumbs (I used Progresso's Italian flavored)
  • 4 - boneless, skinless chicken breasts - 4 to 6 oz. each
  • 4 slice(s) Black Forest ham or other lean ham
  • 1 cup(s) light Alfredo sauce (i used Classico brand)
  • 1 tablespoon(s) Dijon mustard (I used Grey Poupon's Dijon)
  • 3/4 cup(s) 2% Swiss cheese (3 oz.)
Intructions :
  • In 3 separate shallow dishes, place the flour, salt, and pepper in one, egg in another, and bread crumbs in the last one. Set aside. Preheat over to 350. Spray a baking sheet with butter spray and set aside
  • With a sharp knife, slice chicken breasts horizontally without cutting all the way through the other side
  • Open up as you would a book
  • If they are very thick, gently pound them out between sheets of waxed paper or plastic wrap until 1/8 to 1/4 inch thick, being careful not to rip the meat. You can see that I pounded my pretty thin so they would cook faster. This helps keep the meat moist and tender
  • Slice each ham slice into strips and place on 1/2 of each chicken breast
  • Fold over the other half as though you are pressing the ham between the pages of a book
  • Carefully coat each piece lightly with the flour, holding it so the ham doesn't fall out
  • Dip in the egg, allowing excess to run off
  • Coat well with the seasoned bread crumbs and place on the prepared baking sheet. Spray tops well with additional butter spray
  • Cook 20 to 30 minutes, until done. This will depend on how thick your chicken breast is once you put the ham in it. Mine were pretty thin and took exactly 20 minutes in my oven...they were cooked through and yet still juicy and tender
  • During the last 10 minutes the chicken is baking, combine all sauce ingredients in a small sauce pan. Cook over medium heat, stirring often, until cheese is melted and the sauce is smooth
  • Once you take the chicken out of the oven, allow it to rest for 5 minutes so that the juices distribute throughout. Serve with the sauce. Enjoy!!!

Rated 5/5 based on 95 Reviews

Keyword : chicken-ham-Alfredo-Swiss

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