Baked Chicken Cordon Bleu

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.
Chicken Cordon Bleu

Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. For a quicker version, you may also like this Skillet Chicken Cordon Bleu which doesn’t require rolling or breading.

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked or made in the air fryer.

When I was a kid, my mom took culinary classes in college and learned to make this dish. When she made it for dinner, I loved it so much I asked her to make it every week. She was taught to deep fry them, but to be honest, you don’t need to. If you bake them in the oven or in the air fryer, they come out golden on the outside, and juicy on the inside, without all the mess and fat.

Previously my instructions for this recipe called for cutting the chicken breasts into thin cutlets. I re-worked this recipe using thin pre-sliced chicken cutlets instead. If you’re a pro at slicing your own chicken cutlets, feel free to do it yourself, you will cut the cost in half.

Toothpicks to hold the chicken closed on the ends are not required to make this, I personally prefer not to use them. A little cheese may ooze out, but that’s OK! If you want to use the toothpicks, totally up to you but it’s so much quicker and easier without.

How To Make Chicken Cordon Bleu

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked or made in the air fryer.
This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.
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4.72 from 32 votes
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Baked Chicken Cordon Bleu

3
6
3
SP
378 Cals 55 Protein 8 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.

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

Instructions

  • Preheat oven to 450°F. 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.

Air Fryer Directions

  • Follow steps above 1 through 6.
  • Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Video

Nutrition

Serving: 2pieces, Calories: 378kcal, Carbohydrates: 8g, Protein: 55g, Fat: 10g, Sodium: 813mg, Fiber: 0.5g, Sugar: 1g
Blue Smart Points: 3
Green Smart Points: 6
Purple Smart Points: 3
Points +: 8
Keywords: Baked Chicken Cordon Bleu, Chicken Cordon Bleu, chicken cordon bleu recipe, how to make chicken cordon bleu

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316 comments

  1. There is nothing “unhealthy” about this meal… I don’t see why people would think that.

  2. Can’t wait go try these cordon. bleu chicken breasts.

  3. The recipe worked out perfectly. Thank you for the hard work to put these out there. I especially appreciate this resource since I’m on WW. It was delicious and the chicken was juicy and yummy!

  4. These were great. I was worried about them falling apart without a toothpick but they held together just fine.

  5. Super yummy! Me & my husband made this dish tonight on Valentine’s day. Thanks for the recipe!

  6. HI, what kind of cooking spray do you normally use in your air fryer? Thanks

  7. This was a hit!  Will definitely make again, chicken was tender and juicy. 

  8. Can this be put together and then frozen?

  9. Great recipe. My boyfriend just got me the ninja air fryer. I should have cooked the chicken 12 minutes total and flipped it, but misread and cooked it for 16 minutes on one side. 

    Super impressed with how quickly it cooks things.

    To add some flavor, I got a ranch packet and sprinkled it on the chicken beforehand and into the panko mix. 

  10. My family absolutely LOVES this. But when I create this in the Recipe Maker in WW, it brings it up to 5 on Blue, not 3. What am I doing wrong? I put this exact recipe in.

    • Hi Sam. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  11. The recipe is good, but cooking the chicken at 450 left it dry and some of it burnt.  I will try this recipe again at the normal 375 temp for a longer period of time 

  12. This was AMAZING! I love all your recipes but wow! Had to make a slight modification as chicken breasts or cutlets are a little scarce right now, but was able to buy tenderloins and make little double decker cordon bleus. Put in the air fryer and several minutes later, instant love. Crunchy outside, tender and flavorful inside. Awesome!

  13. These are SO SO good! I have a family of five, and the only meal I fix that makes everyone happy is tacos. Everyone ate seconds. Thank you! We’ll definitely be making this more often.

  14. Can this be frozen either before baking or should I freeze after baking?

  15. Amazingly Good!!! Definitely will put this in our rotation! I used dijon mustard in place of the egg wash, delish!

  16. I made this recipe a few weeks ago and it was very good but a bit dry. Maybe the 450 degrees in the oven ws a bit too high. I will try and make a sauce next time.  There will be a next time!!  Tonight I made the Easy Skillet Chicken Cordon Bleu – delicious!!  Thanks Gina!

  17. Baking at 450 is too hot.. Outside was burned before inside was done. I’ll make again, but bake at 350-375 for 40 min.

  18. All I can say is “Yum”!  Made this dish last night in my Ninja Foodie  along with the tomato salad and it was delish.  My husband and neighbors were impressed with the flavor and how moist the chicken was.  Perfect and easy dinner! Thank you Gina!

  19. I made this for tonight’s dinner, just my husband and I; we loved it!  I made it to serve 6 and saved the rest.  I will use the chicken breast to top a salad for lunch.

  20. How long do I cook in the oven? At 400?

  21. Since the breasts are so dry, shouldn’t the dish be served with a traditional cordon bleu sauce, perhaps boosted by mustard and chopped mushrooms, albeit a reduced fat sauce, but a sauce, nonetheless? While everyone here seems to love this recipe, I can’t help but feel this might be a bit dry.

  22. This was the first recipe from the Skinnytaste Air Fryer cookbook I tried and it was sensational. It’s easy to prepare and couldn’t have been more satisfying. Rather than a cutlet I took a mallet to some chicken breasts and it worked fine. At only 3 Weight Watchers SP’s it is a bargain.

    Thank you,
    Steve

  23. Where do you buy your chicken?  The only cutlets in my grocery store are foster farms and they have a weird texture. Thank you! 

  24. Hi I’m thinking of making this tomorrow night in the air fryer. When you say pre heat the air fryer at 400 degrees how long do you pre heat it for? Like how many minutes? Thanks!!! 

  25. Delicious

  26. Hi there! Just double checking that it is 55 grams of protein per serving! Thank you! 

  27. What would be the cook time in a regular oven?

  28. I’m so excited to make this for my family tonight but I’m a little confused. The recipe calls for 12 cutlets but only 6 slices of cheese/ham. I’ve read the directions and I don’t see where it says to double up the cutlets so what are we doing with the remaining 6 cutlets? Did I miss something? Thanks!

  29. Entire family loves this dinner!!  Juicy chicken with a crunchy outside?!?! Can’t beat it

  30. I’m keto and I used crushed BBQ pork rinds very good

  31. I’m not a huge fan of Swiss. Could I make two of these and do a broccoli and cheese and put them all in at the same time? 

  32. Simple, quick and delicious. I used fresh mozzarella and prosciutto and it was amazing. FIVE STARS.

  33. This looks so good!! Can’t wait to try this!

  34. So my husband is allergic to parmea.. Is there a substitute? If not I’ll just leave it out altogether.

  35. Made it again tonight. Added a thin sandwich stacker pickle. Husband loved it! 

  36. Has anyone made this using pork cutlet? I’ve made this with chicken several times and love it but I’m looking to make this with a boneless pork cutlet instead. 

  37. So tasty! Tried this tonight ?

  38. Made this using air fryer instructions- delicious!! Also I only had unseasoned bread crumbs so I just added a little garlic powder onion powder dried rosemary, etc to my breadcrumbs to “season”.

  39. I don’t like any cheese so for my portion I use cream cheese. I put a generous amount on the chicken and proceed with the recipe as it. It stays moist and the flavor is wonderful.

  40. Hi Gina!

    When you say “seasoned” breadcrumbs, are you referring to Italian seasoned breadcrumbs, or something different?  Thanks in advance!

  41. I am a notoriously inept cook, and this recipe worked well for me! My husband loved it. Thank you so much for sharing it. I only had three chicken cutlets that were on the thicker side, so I sliced them each in two to make six thin pieces. I also used Muenster cheese instead of Swiss, and it tasted great.

  42. Hi Gina,

    I don’t see an answer to if they can be frozen. Would you recommend that or not? 

  43. I’m not seeing the air fryer recipe for this dish.. i see where it says it but the link isn’t working. I would love to try and make it in the air fryer!!

  44. I see there is a space for air fryer instructions but I don’t see any instructions. Will these be added at a later date?

  45. Why isn’t the link working for the air fryer directions?

  46. Do you think this could be made in an air fryer, and if so, what time/temperature would you recommend?

  47. So, I made this recipe tonight and the verdict is …my family thought it was delicious! I did make a slight alteration, though. I have been experimenting with previous favorite dishes to make them more WW friendly. In the past, I have made a very rich dijon sauce on top of the chicken when I take it out of the oven. So, this time I used SkinnyGirl Honey Dijon dressing. I put it in a small sauce pan & squirted 2 shots of dijon mustard in the pan & about 5-6 little slivers of shaved parmesan cheese, saved back from recipe. I heated it for a bit & allowed it to thicken, when the chicken was done, I just spread a little over each piece…perfection!

  48. I just joined weight watchers and I’m new to this point thing. What’s freestyle points is points +, which one am I supposed to be looking at. Are they the same as smart points? ?

  49. This was so good and perfect for a family meal that everyone loved! No one felt like they were eating a “diet” dish. I used panko instead of breadcrumbs (personal preference). Used 1 slice of Ultra Thin Sargento Cheese per roll-up. By my calculations it was 3 WW SP. Will definitely make again! Thanks for sharing the recipe.

  50. I have made these and frozen them BEFORE breading them. I just rolled up the ham and cheese inside and froze them. When I was ready to cook them later, I breaded and baked them and they were perfect. They did thaw completely before I breaded them. 

  51. Can u make this in the instant pot?  What setting would u use?

  52. Just wondered if you could mak a bunch ahead and freeze.  Take out one or two and bake from frozen? 

  53. I tried this tonight without changing anything. 4/4 liked it which is HIGHLY unusual. Definitely a keeper. Thank you!

  54. When I entered the nutrition info in the WW calculator, it comes up with 6 Freestyle points not 3 for 2 pieces. Which one is correct?

    • Are you using the recipe builder?

    • The nutrition calculator will include all the zero point foods (the chicken, eggs, etc), so you will not get an accurate result. Use the recipe builder if you want to know the point value, since this will ignore zero point foods in its calculation.

  55. Luvvvvvv! Thank you! Easy and delicious!

  56. Company loved it.

  57.  I am using chicken breasts, leftover Christmas ham and a thicker Swiss cheese can you stuff them instead of rolling them? 

  58. How far in advance could these be made?

  59. Pingback: The Story of the Freezer Meals - Kari Douma PhotographyKari Douma Photography

  60. Curious as to why you ask to wash the chicken prior to preparation. Safe food handling guidelines do not recommend washing poultry since there is no need to do so, and actually spreads contaminants around the kitchen.

  61. In the oven now! delivering this with your wilted spinach & garlic & banana blueberry muffins to my niece & her family still rebuilding after Hurricane Harvey. They are living upstairs with no kitchen like so many families in Houston.
    Thank you for your amazing recipes! i have been a fan since you started!
    Susan Pena-Salisbury

  62. Gina, please reply to the previous question. Can they be frozen before or after baking them?
    Thank you

  63. My son is one who doesn’t like ingredients combined- his dinners are sometimes deconstructed versions of the rest of ours- however, I made a show of “look what’s in the middle” with these, and he said “WOW” because of the swirl. Then he proceeded to devour it! Thank you so much- very easy to do- I’d be proud to serve these to company.  They were a little dry, so I’m guessing I just cooked them too long. Still yummy.

  64. Could you freeze these after cooking? I am looking to make a bunch of freezer recipes for my father and I think he would enjoy this one but I need to have everything fully cooked and he can just reheat. Thanks so much for this site you have fantastic recipes!

  65. Can these be frozen?  Then would you thaw them out and use the same cooking directions?

    • For everyone asking if these can be made ahead and frozen, absolutely! I would prepare them completely breading and everything. Then, go straight from the freezer to an oven preheated to 325- 350F degrees and bake for 35- 45 minutes or until an internal temperature of 155F degrees and let rest for 5-10 minutes before serving. They can be a little dry being done this way so an extra slice of cheese, a piece or two of basil, or a schmear of cream cheese when assembling can be helpful. Hope this helps.

  66. Made this last night and it was a hit! My husband wants to add this to our regular dinner rotation!

  67. Can this recipe be converted to an air fryer recipe? Would love to see it done.

  68. Plan to make this soon…but I’m a solo cooker. I wonder if you’ve ever made extra and frozen them…maybe without the breadcrumb/egg wash?? Thanks!

  69. On your updated Cordon Bleu, I was pleased with the results, but had a question. I made six rather than twelve but made everything up as in the recipe. Somehow the parmesan/breadcrumb mix seems a bit light. I just had enough for my six, don’t know how that was supposed to coat twelve. Outside of that it was very good.

  70. Will leftovers still taste yummy the next day? Or would this get soggy because of the breadcrumbs?

  71. Hello, this recipe looks wonderful!!! I definitely will be making it and thank you for posting this!!!
    However, can you please recheck and confirm the Protein grams? It’s stated at 55g and I don’t think this can be correct.
    Thank you very much!

  72. Sooooooo gooood!!!
    Just made them for dinner.
    Family could not believe I made them, myself.

  73. Sorry I see the answer already.

  74. If I am freezing this, do I freeze before or after cooking?  If after cooking, what are the reheating instructions?  Thank you.

  75. Made this for Christmas dinner with green beans on the side and it was delish. Once again, a Skinnytaste recipe left my family’s bellies full and happy. Thanks for the great recipe!

  76. Yum!! I make a version of this as well, but I use half a wedge of laughing cow cheese in each chicken roll up. Usually the garlic herb. It doesnt melt and run out of the chicken as much and adds soooo much flavor!! Thanks for sharing!! 

  77. I am hoping to make these ahead and freeze. I am thinking about freezing them raw and just bake them when ready. Not sure how to do this. Any advise?

  78. Made this last night. My husband absolutely LOVED it. He couldn’t believe it was actually even healthy for him.  Even my 5 year old loved it. Def a new fave.  

  79. About how long in advance can you make the cordon bleu?  Would Panko breadcrumbs be good?

  80. I ran the ingredients thru the WW recipe builder and it came out to 8 smart points.

  81. Sounds great. Quick question, can I sub the egg wash with just oil and lemon?

  82. I have noticed several people asked about freezing and reheating instructions and I see they has never been a reply……can someone please let us know the answer to this question? Thank you.

  83. Sargento……do you have to use processed cheese?

  84. Pingback: Skinny Chicken Cordon Bleu – foreverxxxix

  85. This was one of the best and most satisfying main courses I’ve made since starting WW 8 months ago. Yum! Bonus – the whole family liked it, which is rare.

  86. Pingback: Weight Watcher Friendly Meal Plan with Smart Points #14 - Meal Planning Mommies

  87. Gina, how would this be without breading ? Im GF so would do a couple plain if it won’t dry out
    tnx   and would this work with Harvati cheese? have a lot on hand 
    SUE

  88. Made this tonight with roasted Cauliflower and garlic pan fried Mushrooms. I did not add extra Parmesan cheese to the breading and used grainy mustard as a wash instead of the eggs (due to an egg allergy in the family.) This was so tasty and delicious and filling. Even my 7 yr old daughter wanted seconds. This will become a weekly dish I think, it was so good. 

  89. A good trick to not get the cheese to ooze out is to wrap the ham around it on all sides before rolling.   Great weeknight dinner and kid-friendly!  it is a favorite in our house

  90. I just made these last week! So good! Love your recipes!

  91. I made this recipe last night and it was super easy and delicious! My son even liked it! I will be making this again and again. Thank you so much !

  92. I made this tonight! It was amazing!!!!!!!

  93. I don’t get the chicken breast thinly sliced which way etc, I’ve always pounded the chicken breast half to thin?.

  94. This was quick, easy, delish and hubby approved! I added granulated garlic to the chicken ( for flavor) and omitted the whole egg, using EggBeaters only as the wash. Highly recommended!

  95. Though mine didn't look at pretty as the ones do in the recipe picture, they tasted good and were fairly simple to make. My chicken breast was a little on the dry so I may try marinating them overnight the next time I cook these.

  96. I LOVED your Chiken stuffed Broccoli with Cheese! Even my super picky son and mom gobbled it up! This recpie looks almost as great as that! (and I don't even LIKE ham!)

  97. Hi Gina I have a question I dont like parmesan can I just leave it out

  98. Made this tonight and got thumbs up all around the table. Used lightly-pounded thin-sliced cutlets per the recipe. Added a squirt of Dijon mustard to the egg wash for extra flavor.

  99. This meal is DELICIOUS!!!! My two year old is currently going through her picky eater phase and she ate the WHOLE thing and asked for more!!!! 😀

  100. Hey Gina – can you give us some tips on preparing the chicken correctly and all the rolling an dipping as I guess I didn't make them thin enough so it was really hard to roll them up and then dip in the egg and parmesan/bread crumb mixtures without it all falling apart. Tips please!! It's in the oven right now, can't wait to try it! I made mine with Canadian bacon. You truly have the BEST recipes!!!!!!!!

  101. This was great!! Will definitely make this again!

  102. The chicken was so moist and yummy! Wonderful recipe, thanks!

  103. I made this tonight…DELISH! Thank you

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

  105. 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.

  106. 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!!

  107. 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?

  108. 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.

  109. Just made this for my family and they loved it!!! Thanks so much Gina 🙂

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

  111. 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?

  112. 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!

  113. 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!

  114. 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!

  115. 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!!

  116. 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

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

  118. 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!

  119. 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?

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

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

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

  123. 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!!!!

  124. Easy to make and delicious! My 3 and 5 year old helped out 🙂 They loved them as well!

  125. 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.

  126. 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!

  127. 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 =)

  128. 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 🙂

  129. 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!

  130. 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!

  131. 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/

  132. 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!!!!

  133. 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…

  134. 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!

  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

  136. 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.

  137. 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.

  138. 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!

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

  140. 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?

  141. 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!

  142. 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!!!!

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

  144. 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.

  145. oops–whole WHEAT bread crumbs

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

  147. 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!!

  148. Looks delicious – any idea on the caloric content?

  149. 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.

  150. 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!

  151. 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.

  152. 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

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

  154. 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.

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

  156. 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.

  157. 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

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

  159. 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!

    • 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!

  160. TONIGHT PLEASE!!!!!!!!!!!!!!!!!!!!!!!

  161. 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 😉

  162. 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!

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

  164. 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?

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

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

  167. Oh my! This looks amazing – light and fresh!

    http://therealfoodrunner.blogspot.com

  168. I've never made chicken cordon bleu before — this looks so delicious!

  169. 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!

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

  171. "What could be better then chicken stuffed with ham and melted cheese?!" That pretty much says it all 😀

    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

  172. 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!

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

    Thanks and have a wonderful weekend.

    http://saborescomtempo.blogspot.pt/

  174. One of my favorite dishes, can't WAIT to try these!! 🙂 Thank you so much!!

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

  176. OH MY GOSH Gina!!!

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

    Diane

  177. 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!!!

  178. 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 !!

  179. 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!

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

  181. 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!!

  182. 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

  183. 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

  184. 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?

  185. 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!

  186. 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!

  187. 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. 🙂

  188. 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.

  189. 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

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

  191. It would be the same.

  192. 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.

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

  194. 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…

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

  196. Thanks you, enjoy!

  197. 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!

  198. 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!

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

  200. 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!

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

  202. A pleasure!

  203. 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.

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

  205. 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

  206. Can't wait to try this tomorrow, thanks 🙂

  207. Cooking time would remain the same for one.

  208. 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 🙂

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

    Aren't they yummy!!

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

  211. 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

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

  213. 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!

  214. KJ- Great! So happy you enjoyed it 🙂

  215. 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!

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

  217. Hey Gina,

    What is the water in the recipe for?

    Thank you.

  218. 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.

  219. 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! 🙂 )

  220. 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!

  221. 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!

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

  223. I'm sure they tasted great!

  224. 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!

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

  226. 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.

  227. 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.

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

  229. 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!

  230. 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:(

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

    • 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

  232. 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!

  233. 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!

  234. Whole wheat breadcrumbs work great too!

    • Gina — what about making a white sauce instead of the breadcrumbs? I had a recipe for that long ago and lost it, but it sure made it taste good. Cheese in the white sauce too. Probably way too many calories, but if you use skim milk and low-fat swiss cheese ? (I like to use baby swiss or Lorraine)

    • Not sure if you have my cookbook but my cordon bleu meatballs have a delicious white sauce.

  235. 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!

  236. Take out the toothpicks before serving please!!

  237. 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 🙂

  238. 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?

  239. 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 😉

  240. Just made these tonight…a definite crowd pleaser! They've been added to my rotation. 🙂

  241. Thanks Lea!

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

  242. 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!

  243. 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.

  244. Tasty!!! Thanks for sharing! 🙂 My super skinny bf loved it, too! <3 to you Gina.

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

  246. 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?

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

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

  249. 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.

  250. @ anonymous – I love your spaghetti idea!!!

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

  251. 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?

  252. 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.

  253. 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.

  254. 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?

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

  256. 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.

  257. 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!

  258. in the words of my six year old daughter, “wow these are fabulous! yummy!”
    gabbie

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

    Have a great Sunday!

  260. I’ve made these and they are delicious.

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

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

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

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

  265. it seems to be too ‘sinful’ to be only 5 pts??

    can’t wait to try it…

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

  267. 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}

  268. 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.

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

  270. It was so good I almost didn’t have any left to photograph!

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