Chicken Cordon Bleu with Cabot Monterey Jack
If you’re a fan of the French classic Chicken Cordon Bleu, you are going to love this version made with Cabot Monterey Jack Cheese instead of Swiss cheese. This recipe is simpler to make, as it doesn’t involve dredging the chicken in egg and breadcrumbs, and it’s healthier than the original since it uses extra-lean ham. You will be amazed at how delicious this Chicken Cordon Bleu recipe is! Be sure to give it a try and then share the love with friends and family on Facebook, Pinterest, Instagram, and Twitter!
- 4 (5- to 6-ounce) boneless skinless chicken breast halves
- 2 teaspoons Dijon mustard
3 ounces Cabot Monterey Jack, sliced into 4 equal strips
- 2 ounces (4 thin slices) extra-lean ham
- Nonstick cooking spray
- ½ cup low-sodium chicken broth
- PREHEAT oven to 350°F. Pound chicken breasts to ¼-inch thickness with a meat mallet (or a heavy skillet). Spread each chicken breast with ½ teaspoon of mustard.
- WRAP a slice of ham around each cheese strip and place one in the center of each breast. Fold the short ends over ham and cheese and roll up, using a toothpick to securely fasten together.
- COAT an ovenproof skillet with cooking spray and set it over medium heat. Once hot, add the chicken rolls to cook, turning, until outsides are browned. Add low-sodium chicken broth to skillet and place it in the oven. Bake for about 30 minutes, or until chicken is cooked through to center.
- REMOVE toothpicks and serve with broth poured over top.
- per serving
- 22 grams
- Saturated Fat
- 9 grams
- 50 milligrams
- 130 milligrams
- 0 grams
- 0 grams
- 40 grams
- 167 milligrams