Found this recipe one day while randomly surfing websites for new recipes. I’ve always loved chicken cordon bleu but have never found a recipe I really liked. Most recipes either required a lot of work (stuffing chicken breasts) or were quite unhealthy. Well this recipe totally fit the bill! We loved it so much the first night we are literally making it again tonight – two days in a row! The leftovers held up as well – the panko topping stayed crunchy and the flavors were spot on. What makes this recipe so easy is all the traditional cordon bleu flavors are just piled on top of the chicken breasts and put in the oven. A cream cheese and swiss cheese mixture adds a delicious creaminess and the ham chunks just enough salt. We served it with a side a polenta as to not overshadow how awesome this chicken is. This recipe is so tasty, I promise you will enjoy!
Recipe adapted from EatingWell
1 1/4 lbs boneless, skinless chicken breasts (Should have four breasts – we cut two large ones in half)
Fresh ground pepper and kosher salt to taste
1/3 cup shredded swiss cheese plus a sprinkle more for topping
2 Tbs reduced-fat cream cheese
1/4 c panko crumbs
1 Tbs Italian breadcrumbs
1 tsp fresh chopped thyme
4 tsp extra-virgin olive oil, divided
1/4 c chopped ham
1) Preheat oven to 400 degrees F
2) Heat 2 tsp oil in a large, ovenproof nonstick skillet over medium heat. Sprinkle chicken breasts with salt and pepper and add to skillet. Cook chicken until browned on both sides – approximately 2 minutes per side.
3) While chicken is cooking, in a small bowl combine: cream cheese and swiss cheese. In a second small bowl combine: pank0, bread crumbs, thyme and remaining oil.
4) Move chicken breasts to center of pan so all pieces are touching. Top with cheese mixture and then ham. Sprinkle a small amount of additional swiss cheese on top of ham. Finish off with bread crumb mixture. Bake in oven 10-15 minutes or until chicken is cooked through.