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!
Click Here To See The Full Recipe...
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