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Sunday, November 22, 2009

HG's Stuffed Chick Cordon Bleu

By popular request, I am posting a recipe for light chicken cordon bleu that I found on the Hungry Girl website. It is a favorite in my family and makes a great (easy) dinner that tastes fantastic.


One 5-oz. raw boneless skinless lean chicken breast cutlet

1 oz. (about 3 slices) 97 - 98% fat-free ham slices

salt and black pepper, to taste


  • Preheat oven to 350 degrees.

  • Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick.

  • Remove chicken from the bag, and season to taste with salt and pepper on both sides.

  • Lay the chicken flat and spread the cheese wedge over it.

  • Evenly layer the ham slices on top of the cheese.

  • Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

  • Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.

  • Bake in the oven for 20 minutes.

  • Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through.

Serving Size:

1 chicken cordon bleu (entire recipe)

Calories: 222

Fat: 4.5g

Sodium: 692mg

Carbs: 2g

Fiber: 0g

Sugars: 1g

Protein: 40g

WW POINTS� value 5*


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