Healthier Chicken Cordon Bleu II
Featured in Allrecipes Magazine

Healthier Chicken Cordon Bleu II

MakeItHealthy 717

"I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream."
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1 h servings 432 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces.
  2. Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.
  3. Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.




This was a nice recipe. I used skim milk instead of the half and half and less butter

Very Good! I used 2% milk in place of the half and half, and also added some salt (otherwise it's rather bland-tasting). My family loved this recipe so much it might become a weekly meal for us!

This was good. I served the sauce on the side as some in the group just don't care for it ontop.

This was very good. I made it exactly as written except that I used chardonnay because I did not have any lemons. I served it on top of rice with a side of Brussels sprouts. This is a keeper ...