Feb 21, 2013

Skinny Chicken Cordon Bleu




What could be better then chicken stuffed with ham and melted cheese?!

Chicken Cordon Bleu is elegant enough to serve for for company yet simple enough to please any palate, especially picky family members. I usually serve myself two pieces and make a big salad and dinner's done!


Some of you may notice this recipe from the archives, I gave them a mini-makeover and made them simpler and lighter, so throw away your old print-outs and print this out instead.

Previously my instructions called for cutting the chicken breasts yourself. So many of you had a hard time doing this, so I re-worked it with pre-sliced chicken cutlets instead. If you're a pro at slicing your own chicken, then go ahead and do it yourself  – you will cut the cost in half.

I also eliminated the toothpicks, which saves time and quite honestly works fine without. A little cheese may ooze out, but that's ok! If you want to use the toothpicks, up to you but it's so much quicker without.


Traditionally when ordered in a restaurant, this dish is fried. Baking them works just fine and no one will noticed you used reduced fat Swiss. Enjoy!


Chicken Cordon Bleu
Skinnytaste.com
Servings: 6 • Serving Size: 2 pieces Old Pts: 8 pts Weight Watchers Points+: 8
Calories: 378 • Fat: 10 g • Protein: 55 g • Carbs: 8 g • Fiber: 0.5 g • Sugar: 1 g
Sodium: 813 mg (without salt)


Ingredients:
  • cooking spray
  • 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
  • salt and fresh cracked pepper
  • 1 large egg
  • 2 large egg whites
  • 1 tbsp water
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
  • 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions:
    Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.

    Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

    Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

    In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

    In another medium bowl, combine breadcrumbs and parmesan cheese.

    Dip the chicken into the egg wash, then into the breadcrumbs.

    Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

    Makes 12.

    181 comments :

    1. HEYO! Glad you liked it--such a classic though, how could you possibly go wrong? =)

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    2. mmm, looks so good. I bet my husband would like this!

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    3. It was so good I almost didn't have any left to photograph!

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    4. Oh these look so good, I love chicken cordon bleu!

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    5. Hello Gina, I found your blog and I love it, I'm on weight watchers four years ago and I like to made new weight watchers recipes. I'm going to copy some of your recipes, I hope you don't mind. Excuse me for my English. From spain: Carmen.

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    6. Yours look so.. perfect.
      Mine always look so.. well.. not perfect.

      Next time I'll try your slicing, then pounding technique. Cross fingers!

      Thanks for the tip & great photos. ;o}

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    7. Wow, that looks so tasty, Gina! A true classic!

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    8. it seems to be too 'sinful' to be only 5 pts??

      can't wait to try it...

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    9. Thats a great meal for only 5 points!I'll have to try it.

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    10. I love you!! Thank you for posting one of my favorite meals, WW-friendly-style!

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    11. this looks so nice and gooey! great for just 5 points!

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    12. yummy I'll defiantly be giving this a try, I never thought of this especially only at 5 pts!

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    13. I've made these and they are delicious.

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    14. Delicious dish, it looks so good and tasty, you gave me an idea for a nice dish tonight!

      Have a great Sunday!

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    15. in the words of my six year old daughter, "wow these are fabulous! yummy!"
      gabbie

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    16. I love your recipes... I posted some on my blog... benandterahweaver.blogspot.com with a link to your blog... I hope you don't mind... If you do please let me know and I will remove it!

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    17. After making the broccoli and cheese stuffed chicken breast I realized I over calculated the points on this recipe. I am happy to say this is lower than I estimated. 4 ww pts each! Sorry about that.

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    18. I made this for my fiance for dinner last nite and it was sooo delicious and pretty easy to make.

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    19. Just made this for the first time....so delicious! I loved it! Made extra for later in the week! Do you think I could freeze these, mid process? Wrapping the ham/cheese in the chicken, and freeze? Add bread crumbs right before I use it?

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    20. I've never tried freezing it but why not? As long as you let it thaw before you bread it I can't see why not. Let me know how it turns out. I might have to do that soon too. Need some easy meals I can throw in the oven when the baby comes.

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    21. Gina, Just found your site. Love it. I am new to ww. I can use all the help I can get! I have made chicken cordon bleu before but not this low in calories. I always used spaghetti instead of toothpicks so I didn't worry about the little ones getting stuck. Just an idea for anyone with a little one. Thank you so much for all the help! Thanks.

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    22. I want to try making these for dinner soon. I don't like swiss cheese unfortunately. Do you think mozarella would be a good option instead?

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    23. @ anonymous - I love your spaghetti idea!!!

      @Cait - Sure, any cheese would be good. Provolone, mozzarella, gouda. Enjoy!

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    24. There was a question about freezing. I have been making a similar recipe for many years and always go all the way through rolling the chichen bundles in the bread crumbs and then freezing individual portions. You don't need to thaw the chicken before you bake, but will need to bake it a little longer.

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    25. I use the skinny cow swiss cheese, and weight watchers bread which I blend into crumbs myself...tastes great!!! One of my favorites:)

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    26. I made this for my Valentine Dinner and it was wonderful!!!!

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    27. I'm planning on making this for dinner tonight! I'm a little nervous about filleting the chicken. I'm hoping I don't slice my hand off. Fortunately, I found a knife sharpener today so I can sharpen up my blades before I use them. Does a serrated or smooth blade work better for the slicing of the chicken?

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    28. @Sarah- A smooth blade works better as long as it's sharp. Be careful!

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    29. Tasty!!! Thanks for sharing! :) My super skinny bf loved it, too! <3 to you Gina.

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    30. I made these for dinner tonight and the pounding really worked. I was worried I didn't have them wrapped well enough, but only had a tiny bit of cheese come out of one. They were very delicious! I love your blog so much.

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    31. I just finished assembling these. I popped one in the oven and froze the rest for later. I had some leftover prosciutto from your recipe for lighter chicken saltimboca so I used a slice of that in a few of them to see if it changes the flavor much. but it'll boost the pts a little higher.

      I can smell it baking right now and it smells sooooo good. Thanks for all your recipes! They make WW so much easier!

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    32. Thanks Lea!

      @Bri- prosciutto, yum! Would be great with mozzarella!

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    33. Just made these tonight...a definite crowd pleaser! They've been added to my rotation. :)

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    34. Gina, thanks so much for all the awesome recipes. I am new to the site and love it already. I am wondering though how you get three slices out of a chicken breast, I buy the boneless chicken breast in the frozen section and have trouble just doing halves. What do they normally weigh after you slice them? thanks and keep posting ;-)

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    35. I always buy them fresh, each piece is about 7 oz so when you slice them they come out to roughly 2.25 or 2.5 oz each. Maybe the cutlets you buy are already sliced?

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    36. i made this once, and i served it with the toothpick in it still, i figured everyone would see them and take me out as they ate, no, my husband ate one. so maybe it would be best to take them out before you serve :)

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    37. Take out the toothpicks before serving please!!

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    38. Can't wait to make this. One thing I have learned from another source is instead of breadcrumbs, make a faux breadcrumb out of Fiber One Cereal (the original twig like cereal). It will make a perfect dish and lower the calories and points a little, Yum! Thanks!

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    39. Whole wheat breadcrumbs work great too!

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    40. This was a winner! Perfect for a nice dinner and for lunch the next day. I am now obsessed with your blog and recipes. I also used whole wheat bread crumbs, they taste just as good!

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    41. Just starting thinking the "Weight Watchers Way" and I came across your website and just had to let you know I LOVE IT!

      It give us normal people hope that you can make yummy "normal" food the whole family will enjoy (and that you can trick into thinking it's not "diety" food)!

      Thanks, and keep it up!

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    42. I tried this and put some spinach in it. The whole family loved it! Thanks

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      Replies

      1. I just saw this recipe. Going to try it. Spinach sounds good in it too. I am assuming it is fresh?? I like the idea of freezing too - if I don't have something readily available after work, I have a tendency to eat "bad" Thanks

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    43. so disappointed I couldn't do this. Its like wrapping pudding in jello. all my chicken was torn from the pounding and then trying to put toothpicks in it. Im so upset I hate when I cant do something that seems so simple:(

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    44. Sorry to hear that Val! Next time buy pre-cut thin cutlets. (No pounding). It sounds like they were over-pounded.

      I like the addition of spinach! And I use ww breadcrumbs too! Love them!

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    45. I made this last night and it was yummy! I'll definitely be making this again in the future.

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    46. these were a little hard for me to make because it seems like the chicken pieces were almost too small to wrap a full piece of ham and cheese. i ended up making 5. they were delicious! i need a better chicken technique for next time and it will be a great overall process for me.

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    47. How do I print these recipes? Is there something I'm not doing right? I get words cut off and it goes on too many pages no matter if I choose portrait or landscape?

      thanks.

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    48. If you are using Internet Explorer, make sure you are using the latest version, or you'll have problems printing.

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    49. thanks for the new recipe.... mine are not looking so pretty (I might had to pound the can opener on it to bang it thinner) but hoping they taste as amazing as yours look!

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    50. Amazing! Tip: I just asked the butcher to cut the chicken breasts for me. Saved me time when I got home.

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    51. I tried these last night with my hubby, who has been telling me for months hoe much he wants chicken cordon bleu. I used chicken tenders and pounded them out, which I was scared wouldn't work but did. My only issue was they cooked a lot faster so I'll have to remember that next time. I also didn't have seasoned breadcrumbs so I used 1/2 dry stovetop stuffing mix and 1/2 panko breadcrumbs and just crushed them in a plastic bag. Anyway- they came out delicious! Great recipe!

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    52. Great idea using stovetop and panko!

      I bet turkey cutlets cooked this way with stuffing in the center would be a fun alternative for Thanksgiving!

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    53. Will you be printing the raw macro-nutrient data for all your recipes now that the new system is in place?

      (Hint, please do this one! :) )

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    54. Two pieces are 11 pts plus, so I made each one 5.5 points plus. I know they don't use decimals but it just makes sense to me.

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      1. I'm confused, I thought these were 8 points.

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    55. Hey Gina,

      What is the water in the recipe for?

      Thank you.

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    56. Whisk it with the egg to make an egg wash.

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    57. Gina - I "discovered" you about 3 weeks ago, and I LOVE your recipes! I love feeling like my Weight Loss Journey doesn't have to be depriving me of all-time favorites (like all of your Italian Recipes!) made this tonight, calculated the P+ values for how I made it, and I'm in love...AGAIN. Thank you!

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    58. KJ- Great! So happy you enjoyed it :)

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    59. I made these tonight and they were delicious! My family gobbled them up, asked for seconds and then told me to add them to the rotation. :) I've got PICKY eaters so you done me good Gina! Thanks for another GREAT recipe!

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    60. The spray oil you speak of in the Chicken cordon blue recipe...is that the usual Spam or something else.
      Thanks,
      Janice

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    61. Made these for dinner tonight! They were fantastic! Everyone loved them! Served them with some sauted asparagus and a green salad!! Even better there is some left for me for lunch tomorrow! Another winner!!! Gina U ROCK!!
      Thanks Denise

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    62. Wow you are amazing. This is soo good and thank you so much for providing the pictures. It helps a lot.

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    63. Janice, yes Pam or if you have a misto you can use your own oil.

      Aren't they yummy!!

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    64. Hi Gina, if you were to cook one of these at a time, how much would you reduce the cooking time (if at all). Thanks!! It looks delicious :)

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    65. Cooking time would remain the same for one.

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    66. Can't wait to try this tomorrow, thanks :)

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    67. I made this last night and it was a hit!! Everyone in the house liked it - that can be hard to do with four kids.
      Kristina

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    68. I loved this as a kid too, so I'm not surprised!

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    69. My friend told me about your blog and I think I've found some new inspiration for cooking on a healthier level. I've gotta try this recipe tomorrow and see how it goes. Thanks for inspiring this mom/wife/student to make better dinners as she is dashing out the door.

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    70. I made these this week end, very good!

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    71. Wow, these really impressed our dinner guests. I am doing WW's and love recipes that people can't tell are good for them :) I've told everyone at my meeting about your site!

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    72. Thanks for sharing!! My picky teen loves them too.

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    73. This was delicious! My husband and I eat dinner with his brother and his wife weekly. She made this for us one night and it's become the guys' favorite meal!

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    74. okay, seriously, I LOVE this site and post on facebook what I'm going to make every night. All my friends await my posts! The soups are a big hit in my house!
      thanks Gina!
      making this tonight!

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    75. YUMMMMMMYYYY!!!! Thanks again for another fantastic recipe that is WW friendly and doesn't taste like cardboard! I LOVE your blog!

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    76. LOVE your recipes. Im not a cook at all and so far I i have tried a dozen of your recipes. Thanks for making cooking so easy and healthy! Quick question, can I replace the ham slice with something else? or not use it at all? I don't eat ham...

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    77. Thanks mariam, sure u can use turkey ham or leave it out. I have a spinach feta one an. A broccoli cheese version too.

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    78. If you use regular bread crumbs instead of whole wheat, will that increase the number of points? This looks fantastic but all I have are regular Italian bread crumbs.

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    79. I don't know how you do it - every recipe I try of yours is amazing. Making this for the second time tonight!

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    80. Ok Gina, you did it again! Another WINNER! I'm a WW member and have tried many of your recipies. This time, you hit the jackpot! My 12 yr old son is a very picky eater. He thinks the only thing I can prepare is yucky diet food. My hubby and son went back for seconds and want me to keep this in our rotation meals. This dish was so YUMMO and VERY east to prepare! Thank you so much for you DELISH creations and keeping us happy! You are such an inspiration to me and I'm sure many others!
      A friend of mine invited our family for flank steak pinwheels. Any suggestions for a low points plus recipe? THANKS, HUGS!!!
      SIGNED, S

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    81. Made this tonight and it was fantastic. My hubby is on WW and I am constantly looking at your site for inspiration. This is my favorite so far.

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    82. I made this last night for my husband's birthday dinner. Chicken Cordon Bleu is his absolute favorite but we all know it's not exactly healthy. I made this gem and it turned out great! I would probably have taken it out at about 20 minutes instead of 25 but my chicken was a bit smaller so that's more my own fault. Delicious taste and my husband was happy! This will be my go to for every birthday from now on. :)

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    83. Hey Gina! This looks delicious and I plan on making it tomorrow! Do you think it would work to use All Whites (the egg substitute) instead of the 2 large eggs for the egg wash? Thank you!

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    84. Delicious! Made this for dinner, and EVERYONE loved it--Mom even said how good and juicy it was, and she was all set to not like it. :) Thank you for sharing such a tasty recipe!

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    85. Gina - Love your recipes! I have been making them for about a month now and really enjoy them all! I'm having trouble slicing the chicken breast halves into 3 cutlets. Do you have any suggestions on the best way to get really thin slices?

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      1. I would buy pre-cut sliced cutlets.

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    86. My husband and I love all of your recipes! They have become a staple in our house! I made this recipe, but I adapted it a little. I used half of a wedge of laughing cow light creamy swiss cheese and a slice of prosciutto on each chicken cutlet. Thank you for posing such great recipes!! - Emily

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    87. Hi Gina.

      I am following the 17 Day Diet and am planning to use this recipe minus the bread crumbs, as I'm in cycle 1...do you think it would make a huge difference taste-wise? - Jennifer

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    88. This recipe is absolutely wonderful! Ive got 6 little ones who are not crazy about beef so I'm constantly looking for new chicken recipes. They LOVED it. Always asking me to make it!! Thanks so much!!

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    89. Making these tonight! We don't eat pork so im using smoked turkey breast!

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    90. I know I'm late to this party, but I just tried these last night and they were fabulous! Definitely nothing "light" tasting about them. I used the above idea to secure them with spaghetti noodles, which was genius. Served with pureed cauliflower and roasted broccoli, this was a great meal!

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    91. I love making Chicken Cordon Bleu !! I use Cornflakes though :) and sauce to put on top which consists of : Cream of chicken,lemon juice, and sour cream! Its delicious. Always a polished plate when I make this yummy Classic. I however have some crazy people in my family that despise swiss so i alternate theirs with mozzarella! Great Recipe Gina !!

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      1. Wonder how many points it would be with your modifications! :)

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    92. Yummm! I am def going to be trying this tomorrow night for dinner :) And I love that you can have 2 pieces for 8pp! Gina, you are AMAZING!!!

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    93. OH MY GOSH Gina!!!

      love this light version. when out and I order this it seems so heavy..cannot wait to try this.

      Diane

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    94. These look amazing! Definately making them for dinner tonight:) thanks for posting, Gina!

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    95. One of my favorite dishes, can't WAIT to try these!! :-) Thank you so much!!

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    96. These look so good and tasty, I love it.

      Thanks and have a wonderful weekend.

      http://saborescomtempo.blogspot.pt/

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    97. Has anyone tried to make this as a casserole? I've made another recipe that just called for chopping everything up and topping with the breadcrumbs. It was so good, but I know the calorie count was out of this world!

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    98. "What could be better then chicken stuffed with ham and melted cheese?!" That pretty much says it all :-D

      Glad you posted this. I had a Weight Watchers recipe for Chicken Cordon Bleu and couldn't locate it.

      Monica
      www.pear-shaped-gal.com

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    99. Oh yummy! I have this on my menu this week, only in casserole form. Looking forward to it.

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    100. My son has been wanting me to make this for awhile. Thanks for the lightened recipe. Can't wait to make it for my family. Love your recipes!

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    101. I've never made chicken cordon bleu before -- this looks so delicious!

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    102. Oh my! This looks amazing - light and fresh!

      http://therealfoodrunner.blogspot.com

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    103. How can you go wrong with ham and chicken? I'm cutting back on meat but my hubby would so love this.

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    104. Oh, yum!! Made these before, and they are so good!

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    105. This comment has been removed by the author.

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    106. My family doesn't eat pork. Do you think it would be better to eliminate the ham and replace with deli turkey or just eliminate?

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    107. delicious! I love your blog.. your recipes are great!!!

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    108. This is one of my FAV go-to's but I've hated having to pull toothpicks out before serving. I've also just pounded chicken breasts flatter after butterflying. I can't wait to try this version as it looks so much easier. It's on for this weekend. Thanks Gina!

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    109. I think I will make this tonight! The whole family loved when I made your jalepeno popper-stuffed chicken, but this looks easier and less time-consuming--perfect for after work on a Friday. I'm thinking it might be good dipped in honey mustard, if that isn't too sacreligious to the French ;)

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    110. TONIGHT PLEASE!!!!!!!!!!!!!!!!!!!!!!!

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    111. I made these the other day. I loooooove this recipe. I bake them and freeze the leftovers. Thanks for these stuffed chicken recipes Gina. They are a staple in my freezer!

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      1. Hi,
        I've made these a couple times now and absolutely love them! It just occurred to me that I should freeze the leftovers after baking, but I don't know how long to reheat them for and at what temperature. Any suggestions? And do they need to be thawed out before reheating?
        Thanks!

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    112. i use a piece of uncooked spaghetti instead of a toothpick. works like a charm

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    113. Made these last night for dinner the were great thank you for all your recipes it has made the diet i am on so much easier feeding my family and keeping me on track

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    114. These were great, I made some with swiss, some with cheddar for kid who doesn't like swiss, and some with just ham for kid who doesn't like melted cheese. Everyone was very happy! Also, this recipe is so easy to double.

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    115. Wow, tried this chicken cordon bleu last night and it is really great! And WW friendly too! Will definitely do it again. Thanks, Gina.

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    116. Great looking recipe, will give it a try. I always use spaghetti instead of toothpicks to keep chicken together. Works great with stuffed pork tenderloin as well.

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    117. my hubs makes these and he tucks the sides to keep the cheese from oozing. so great even from freezer!

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    118. Hi Gina,

      First, I love your recipes and they are in a regular rotation at my house!

      Second, while I am excited to try this new version, the old version is my my husband's absolute favorite meal. Is there any way to access the old recipe? I am desperate!

      Thanks so much - Amanda

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    119. Just made these for dinner tonight. YUMMY! I have to admit though, my husband and I have decided we might just want to cover the baking sheet in swiss, bake just the cheese and eat it.

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    120. I just made this tonight and YUM! It was SO good and super easy. I substituted the swiss with provolone (not a big swiss fan) and it turned out amazing. Definitely will be making this again!

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    121. I am having a Gina's recipes weekend -tonite we had Salisbury Steak with Mushroom sauce - Fabulous - my husband was over the moon; tomorrow night is the Chicken Cordon Bleu; and Monday is Chicken Enchilada soup; and,,,,, I even made the healthy cookies today [added 1T choc chips; vanilla and flax seeds and ground chia - they are amazing; really satisfy the craving for a 'treat'.
      Thank you Gina - you are awesome.

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    122. Looks delicious - any idea on the caloric content?

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      1. The calories are posted in the recipe.

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    123. Im SO glad I can make these with already-thin cutlets, I tried the broccoli stuffed chicken rolls and I couldn't evenly cut the chicken which made rolling impossible!! Can't wait to try this, I love chicken cordon bleu!!

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    124. Add Mrs. Dash Garlic and Herb seasoning to whole bread crumbs to make a delicious coating.

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    125. oops--whole WHEAT bread crumbs

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    126. These were very good.I think I pounded my own chicken breasts a little too hard, but besides that I would make again. Also, I don't eat pig so I used turkey and it turned out fine.

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    127. The old recipe was one of my favorites and great for serving company. Can't wait to try this out!

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    128. You've done it once again Gina--this is amazing! I love that so many of your recipes taste do not taste like diet food and keep me and my boyfriend in our points! Thank you!!!!

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    129. made this last night-home run! I didn't have seasoned bread crumbs, so I used panko bread crumbs instead. I also opted for reduced fat provolone instead of swiss. it smells so good throughout the house while it's baking & my family & I loved it!

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    130. Could you use almond flour as breading to keep it gluten free? or is there any other type of flour (coconut) that would work well?

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    131. Looking forward to trying this tonight!!! Thanks for all you do, Gina!!

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    132. Made this for my husbands birthday dinner - his request! Turned out delightful for the eyes and mouth. I didn't change a thing, loved it as is!

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    133. we tried this tonight & REALLY loved it. THings i make never seem to turn out delicious or like the picure.....but THIS one DID! U rock.

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    134. made these last night and my family loved them. I asked for thinly sliced ham and I wouldn't do that again. It could have used a little more ham.

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    135. I love these! I have tried making them gluten free b4 but they never look so pretty. You make them look so pretty! Lol

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    136. Absolutely fabulous! Every night while we are eating dinner my husband gives the meal a score. This is the first time he has given a meal at 10! He said he was ready to go over and eat everything that was leftover! This one was definite hit!

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    137. Made this for dinner tonight, but with a twist. We had some extra tortilla chips in the house that I knew I had to get rid of before they were just eaten all in one sitting. I broke those down and used them as breading. Instead of swiss cheese I used a Colby Jack we had on hand, and added the seasoning mix you use for the Santa Fe Chicken recipe, sprinkled on with the salt and pepper step. Lastly, I swapped out some low-fat Mexican cheese mix for the parmesean.

      It was SO GOOD! Served it with a small portion of rice and beans and a salad. Santa Fe Chicken Cordon Bleu!

      My boyfriend was super thrilled with it too! He said I could make it any night of the week...

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    138. This was AWE.SOME. It pleased even my pickiest eater. My husband and I have been looking for a WW friendly Cordon Bleu recipe. This is a keeper, for sure! Thanks!!!!

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    139. cordon bleu is one of my fav, surely i will try your recipe
      great blog, got yourself a new follower
      xx
      http://www.theothersideofwonderland.com/

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    140. Thanks Gina! I fixed this tonight and it was so so good! Husband loved it as well and he is not trying to lose one pound!

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    141. By far the best recipe I've tried in my 6 weeks on WW. This is amazing-dieting or not!! 10 stars. I do thank those that suggested using a dry spaghetti noodle as a toothpick-awesome trick!

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    142. So I just started following Gina and I love this site! This was the first dish I made for my family and it was a winner! I have 3 little ones and my two boys really enjoyed it. My little girl isn't much of a meat eater. I know the serving size is 2 but I was content and happy with 1. My husband said it needed more cheese! LOL! I paired this with the Cauliflower Puree which I also got from this site and we were super happy with it :)

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    143. Made this last night. Really yummy. Totally worth the mess I made trying to roll the chicken! (will pound thinner next time) Otherwise, very easy to prepare. I didn't use toothpicks and some of the cheese oozed out but it got nice and crispy on the baking sheet and that's just as good =)

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    144. I made this last night for a couple guests, WOW! Awesome feedback! Not only was is crazy simple to make, but my guests thought I slaved to make it, that will be my little secret! Haha. It always to feel good to find something that I can eat, and not gain weight, but also the man likes!

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    145. This is a great way to lighten up a classic dish. I'm always trying to do that in my own cooking, but being a college student, it's not always the easiest task. Would Panko breadcrumbs work as a coating? I like them because their crispier than traditional breadcrumbs, but they don't have that great Italian seasoning.

      Thanks for your writing! Megan

      http://cookingonempty.wordpress.com/

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    146. I made these the other night. Oh my gosh were they good. One of my favorite dishes now. Love your site. Thank you for all of the neat recipes.

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    147. Easy to make and delicious! My 3 and 5 year old helped out :) They loved them as well!

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    148. I just made this and it was delicious!!!! My very critical husband ate every bite! Have yet to try a recipe on your site I don't love!!!!

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    149. This turned out amazing! Great recipe! Thanks so much for sharing!

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    150. Absolutely delicious! I love all of your stuffed chicken recipes and this one might just be my favorite. Thanks so much!

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    152. Made this for dinner last night and it was a hit! Delicious!!!

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    153. So I made these Sunday night for Monday's dinner and forgot to put them away after cooling...into the trash they went :( Made them again last night for dinner tonight and they look delish!
      One question...did anyone else have issues with there being excess moisture in the bottom of the baking dish? I used a little Pam, but when I removed these from the oven, there was def. some kind of liquid, resulting in the bottoms being a bit mushy. I put each piece on a wire cooling rack to let air vent under them and it helped...just curious if anyone else had this issue too?

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    154. I made this tonight exactly as recipe states, it was really good. Everyone loved it. Will defintely go into my menu rotation. So happy to have found your website!

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    155. I'm making these tonight with crumbed corn flakes instead of bread crumbs. It lowers the carbs by half.

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    156. I made this recipe last week and it was amazing!! I wish I'd had it so much sooner. I used to make this by stuffing the chicken breasts, breading them then frying. It took so long and made such a mess that it didn't I just stopped doing it. This recipe brings it back to my weekly menus. Thank you so much! I'm looking forward to the cookbook.
      - Jamie

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    157. I've made these a couple of time and they are fabulous. They will be in my rotation for a long time. I didn't have bread crumbs but I had Panko crumbs. Don't know that it made any difference. THANKS!!

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    158. I made these tonight but used 1/2 panko and 1/2 whole wheat seasoned breadcrumbs. I also added some spicy dijon mustard to the egg mixture and that added a nice subtle flavor as well. So delicious!

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    159. Tonight was my 2nd time making these, and if possible, they were even better this time. My husband asked why don't have them more often. They are going in my month of meals plan!

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    160. Tonight was my 2nd time making these, and if possible, they were even better this time. My husband asked why don't have them more often. They are going in my month of meals plan!

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    161. Hello!

      Can't wait to try this recipe! Quick question, do you suggest freezing them fully cooked? Or do you suggest freezing them raw and then cooking them when you want to eat them?

      If you suggest freezing them fully cooked do you have any suggestions for reheating?

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    162. Made this last night for my grandma and fussy eater older brother and they loved it!!! Amazing recipe thanks Gina! :)

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    163. Just made this for my family and they loved it!!! Thanks so much Gina :)

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    164. Chicken Cordon Bleu is very testy food. I try myself

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    165. Hi Gina, my family and I love this dish. I did use toothpicks, but only to dip them in the egg wash and the breadcrumbs, then I take out the toothpicks as I arrange in dish to bake. Also, I made it a few times at 450 degrees and it was coming out too dry, so now I bake it at 400 for 25 minutes and it's fully cooked and moist. Could be my oven is too hot.

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    166. This looks delicious! Since I am only cooking for myself and my husband, 12 chicken breast is a lot so I plan to freeze the extras for a quick and easy dinner! How would you recommend I reheat these from frozen?

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    167. How do you think this would do if I froze half of this recipe before I cooked it and then cooked it later according to your directions after it was thawed or should I just cook it all and freeze half the recipe cooked? P.S. My husband just preordered your new cookbook I can't wait to get it! Anytime I make any of your recipes everyone loves it! My 3 and 4 year old boys are getting more adventurous with their eating thanks to you. You are so awesome!!

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    168. I got 11 points on this. I'm not sure where we differ. Chicken was 38 points. Egg was 2. Egg whites was 1. Breadcrumbs was 5. Parm cheese is 3. Deli meat is 4. Sargento RF cheese was 11.

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    169. Cooking it now! Will let you know what everyone says......

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    170. I made this tonight...DELISH! Thank you

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