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Healthy Chicken Cordon Bleu

Last Updated On: · by · This post may contain affiliate links which won’t change your price but will share some commission. · 33 Comments

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This Healthy Chicken Cordon Bleu proves you can have a luxurious meal without the unhealthy ingredients! Learn how to make this melt-in-your-mouth recipe that’s light and easy. 

If you love this recipe, you’ll enjoy my Healthy Chicken Parmesan Meal Prep for another cheesy, comforting dish with a crispy coating. For a rich and flavorful option, try my Healthy Chicken Marsala, packed with a savory mushroom sauce.

Chicken cordon bleu sliced in half, showing melted cheese and layers of ham inside. this RECIPE
In This Post You'll Find:

I used to think that Chicken Cordon Bleu was too fancy to make at home—probably because of the French name. Dustin used to make it for us in college (impressive, I know), and that’s how I got hooked. To the dish, I mean. 😉

Over time, I realized Icould swap some ingredients and actually make a healthy Chicken Cordon Bleu recipe instead. This dish is perfect for date nights, fancy gatherings, or just a weeknight dinner when you want something extra.

If you love this, you’ll probably also enjoy my Healthy Chicken Cacciatore, slow-simmered in a rich tomato sauce, or my Healthy Oven Roasted Chicken, simple, juicy, and full of flavor. And if you want something quick, my Healthy Chicken Stir Fry is packed with veggies and comes together fast.

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Reasons You'll Love It

  • Packed with protein while staying light on carbs.
  • A crunchy almond meal crust, no deep frying needed.
  • Easy to make ahead and reheat.

Ingredients For Healthy Chicken Cordon Bleu

Overhead view of labeled ingredients for Healthy Chicken Cordon Bleu

Chicken Breast: Ideally, you'll want to look for evenly sized chicken breasts for even cooking. Pounding it thin will also help ensure even cooking and make rolling easier.

Swiss Cheese: I like using Swiss cheese because it balances the salty prosciutto and adds richness to every bite. You can also use Gruyère, Provolone, White Cheddar, Mozarella or Gouda.

Prosciutto: A leaner alternative to traditional ham, offering a deep, savory flavor without adding excess moisture, which helps keep the roll intact while baking. You could, however, swap with thinly sliced nitrate/nitrite-free ham.

Chickpea Flour: This replaces your typical all-purpose flour and adds more nutrients. Check out my post on The 9 Best Healthy Flour Substitutes for other flour substitutions.

Almond Meal: Replaces breadcrumbs for a crispy, golden crust without added refined carbs. You could also use panko or whole wheat bread crumbs.

Step By Step Instructions

A hand using a meat mallet to pound a chicken breast evenly on a white cutting board.
  1. Step 1: Place the chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken, being careful not to tear the meat.
Flattened chicken breast layered with slices of ham and Swiss cheese, placed on plastic wrap.
  1. Step 2: Lay two slices of Swiss cheese on each piece of chicken, followed by two slices of prosciutto, then two more slices of cheese. Leave enough space around the edges to help seal the roll.
Two chicken rolls wrapped tightly in plastic wrap, resting on a white cutting board.
  1. Step 3: Tuck in the sides and roll the chicken tightly like a jellyroll inside the plastic wrap. Squeeze gently to seal and twist both ends tight.
A hand pressing bread crumbs onto the coated chicken roll, ensuring an even crust.
  1. Step 4: Remove the plastic wrap from the chicken. Lightly dust each roll with chickpea flour, dip in the egg mixture, and coat with the almond meal mixture.
Breaded chicken cordon bleu pieces arranged on a baking sheet, ready for the oven.
  1. Step 5: Lightly coat a baking pan with olive oil and place the prepared chicken rolls onto it.
Baked chicken cordon bleu with a crispy, golden brown crust sitting on a baking sheet.
  1. Step 6: Bake for 25-35 minutes, or until golden brown and cooked through.
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Healthy Chicken Cordon Bleu Goes Well With:

Chicken cordon bleu sliced in half, showing melted cheese and layers of ham inside.

Recipe FAQs

How To Keep The Cheese From Running Out Of Chicken Cordon Bleu

To keep the cheese from running out, I make sure to roll it into the chicken wrap really, really tight. Doing so allows it to stay together. In fact, I never needed to use toothpicks with this method.

Before rolling, make sure to tuck in the ends and any stray pieces in. Don’t use too much stuffing and avoid spreading it all the way to the outer edges. You’ll want to leave a clear border (around half an inch margin) to keep it sealed and tight.

Remember to squeeze the log gently and twist both ends of the saran wrap to seal your chicken well. 

How To Store Chicken Cordon Bleu

For leftovers, simply place your delicious cordon bleu in an airtight container (For more on this, check out my Ultimate Guide to the Best Meal Prep Containers) and store it in your fridge for 3-4 days. 

It would be best to reheat it in the oven to maximize the juiciness and crispiness of the chicken. Preheat your oven to around 350F and bake for 10-15 minutes or until it’s heated through.

You can even make this recipe ahead! To keep a bake later version, just prepare it as directed and don’t bake. Then, cover it tightly with foil and you can freeze it for up to 3 months! When you’re ready to enjoy it, put it in the fridge for 24 hours or until thawed.

More Healthy Chicken Recipes 

Try these other insanely easy and delicious chicken recipes from the blog! 

Healthy Chicken Cordon Bleu

Healthy Chicken Cordon Bleu

Lacey Baier
This Healthy Chicken Cordon Bleu recipe is simple and delicious and could easily be a weeknight dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 367 kcal

Equipment

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients
  

  • 2 chicken breasts, boneless and skinless
  • 4-6 thin Prosciutto slices
  • 6-8 slices Swiss
  • ¼ cup chickpea flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup almond meal
  • 4 sprigs fresh thyme leaves only
  • 1 clove garlic minced
  • 2 eggs beaten
  • 1 tablespoon extra-virgin olive oil

Instructions
 

  • Preheat oven to 400 degrees F.
  • Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. Take care not to pound too hard because the meat may tear or create holes.
  • Lay 2 slices of Swiss on each breast, followed by 2 slices of prosciutto and then 2 more of cheese. Try to leave a ½-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tightly like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight. Repeat with the remaining chicken.
  • Season the chickpea flour with sea salt and pepper and spread in a flat dish.
  • Mix the almond meal with thyme, garlic, sea salt and pepper in a separate dish.
  • Beat together the eggs and season with sea salt and pepper in a third dish.
  • Remove the chicken from the plastic wrap. Lightly dust the chicken with chickpea flour, then dip in the egg mixture and then gently coat in the almond meal mixture. Lightly coat a baking pan or dish with olive oil and carefully transfer the roulades. Bake until browned and cooked through, about 25-35 minutes.
  • Cut into pinwheels before serving.

Notes

  1. Let the chicken rest before slicing so the cheese stays inside and doesn’t ooze out too quickly
  2. Use plastic wrap to roll the chicken tightly so it holds its shape while baking
  3. Pound the chicken evenly to ensure it cooks through without drying out
  4. Lightly coat with olive oil before baking to help the almond meal crust crisp up

Nutrition

Serving: 1 rollCalories: 367 kcalCarbohydrates: 13 gProtein: 34 gFat: 20 gSaturated Fat: 3 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 159 mgSodium: 519 mgPotassium: 618 mgFiber: 4 gSugar: 2 gVitamin A: 350 IUVitamin C: 5 mgCalcium: 67 mgIron: 3 mg
DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.

This post contains affiliate links for products I use regularly and highly recommend.

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Reader Interactions

Comments

    5 from 1 vote

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  1. Linda W

    Have made chicken cordon bleu many times but I dip in butter, then bread crumbs with Parmesan cheese...everyone raves. It isn't real crusty because of it but a lot more moist...probably not the true recipe but a little twist

    Reply

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Lacey Baier

Well, you can't really go wrong dipping in butter and cheese 😉

Reply

  • Lexi

    How do you keep them together without toothpicks? And do you tuck the ends in first before rolling?

    Reply

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    Lacey Baier

    Lexi, when I'm rolling them into the saran wrap, I make sure to do it really, really tight so it stays together. I've never needed to use toothpicks. Before, rolling, I do tuck in the ends and any stray pieces to make them as uniform as possible. Thanks for clarifying!

    Reply

  • Harvey

    Those that have or have had problems with dry chicken and pork should do a search for "brining chicken" or "brining pork" and you will not believe how such a simple thing can make chicken and pork so moist and flavorful

    Reply

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    Lacey Baier

    Thanks for the tip, Harvey!

    Reply

  • Paul

    I prepared this recipe with a mix of Oaxaca and Muenster cheeses. I also added some roasted rosemary, tarragon and garlic. Was absolutely delicious!

    Reply
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    Lacey Baier

    Yum! Love the additions you used. Thanks for sharing.

    Reply

  • Jules

    Oh, it also took an hour to cook the chicken all the way through but I had 7 breasts in the oven.

    Reply

  • Jules

    Thank you so much! I came across your website while in search for a chicken cordon bleu recipe and I am in love! We had a dinner party with 10 guests last night and this was the most perfect entre. I prepared the chicken the night before and then just before everyone arrived I did the egg/flour/bread crumbs. I also made your bruchetta and I'll be forwarding a number of our guests links to your recipes because they loved it so much. Thank you - you were a huge help to making the party a success!!

    Reply

  • Lacey Baier

    Hmmm...that is weird. I'm sorry to hear you had trouble with the recipe, Anthony. For how long did you need to bake them?

    Reply

  • Anthony Policci

    How in the world do you ever get these to bake thoroughly in only 25 minutes? Mine were barely at 150 degrees internally after 25 min. 🙂

    Reply

  • Sabrina

    Thanks For the Recipe, I cook my boyfriend dinner a fairly good amount. It was good to come across something that was so simple but the end resualt looked like it took hours to make. It was very good!!! Thanks again.

    Reply

  • Donald

    i have attempted this dish a couple of times before. I have ended up with dry chicken or serious trouble breading. yours looks soooooo appetizing. i will have to give it ago once more!

    great pix.

    Reply

  • Emi

    this looks great! Will definitely have to add it to my menu next week.

    Reply

  • Joanne

    My mom used to serve us a frozen cordon bleu that she bought in the supermarket. I never loved it but knew that it held such promise. I haven't made it yet but your version looks delicious!

    Reply

  • Chef Dennis

    what a perfect cordon bleu! your images are outstanding....I am so happy to have found your blog!

    Reply

  • Tara

    I used to think the bleu was for blue cheese...but I didn't realize that it has no blue cheese in it until the 3rd time I made it. lol Thanks for the lesson!!

    Reply

  • Betty @ scrambled hen fruit

    Wow- I always thought it was much more complicated than that. Thanks for your excellent instructions. We eat a lot of chicken, and it's always great to learn new ways to prepare it!

    Reply

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