Chicken Cordon Bleu

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A light version ...

Serves: 4



  • 1 pound, (4) - 4 ounce pieces
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon garlic powder
  • 1 ounce prosciutto, thinly sliced
  • 2 ounces Jarlsberg or Swiss cheese, thinly sliced
  • 2/3 cup whole wheat seasoned bread crumbs (or use plain crumbs adding salt and pepper and some fresh parsley)
  • 2 tablespoons all-purpose flour
  • 2 large egg whites, whisked until foamy
  • Cooking spray
  • ½ tablespoon unsalted butter
  • Olive oil


Place chicken between two sheets of wax paper; using a rolling pin, pound chicken into ¼” thickness.

Rub chicken with ¼ teaspoon each of garlic powder, salt and pepper. Evenly divide prosciutto and cheese on one side of the chicken; fold chicken in half and press down to hold shape.

Coat the chicken: first in flour, both sides, then dip each piece into egg whites, both sides, then the bread crumb mixture. Repeat until all four pieces are coated.

In a large skillet, spray with cooking spray and set over medium high heat. Add butter and oil. When it begins to simmer (approximately 1-2 minutes), place chicken in a single layer and cook, flipping once, until nicely browned and chicken is cooked through... about 6-8 minutes.

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