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.
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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.
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
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
- 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.
- 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.
- 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.
- 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.
- Step 5: Lightly coat a baking pan with olive oil and place the prepared chicken rolls onto it.
- Step 6: Bake for 25-35 minutes, or until golden brown and cooked through.
Healthy Chicken Cordon Bleu Goes Well With:
- Roasted Vegetables: A simple side that adds color and balances the rich flavors of the dish. My favorite options are my Parmesan Roasted Green Beans, Roasted Broccoli, and Honey Balsamic Roasted Brussels Sprouts.
- Garlic Mashed Cauliflower: A lighter alternative to mashed potatoes that pairs perfectly with the crispy coating. Check out my Garlic Mashed Cauliflower Potatoes.
- Mashed Potatoes: For a more hearty meal, try my Healthier Crock Pot Slow Cooker Mashed Potatoes.
Recipe FAQs
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.
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
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
- Let the chicken rest before slicing so the cheese stays inside and doesn’t ooze out too quickly
- Use plastic wrap to roll the chicken tightly so it holds its shape while baking
- Pound the chicken evenly to ensure it cooks through without drying out
- Lightly coat with olive oil before baking to help the almond meal crust crisp up
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
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
Lacey Baier
Well, you can't really go wrong dipping in butter and cheese 😉
Lexi
How do you keep them together without toothpicks? And do you tuck the ends in first before rolling?
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!
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
Lacey Baier
Thanks for the tip, Harvey!
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!
Lacey Baier
Yum! Love the additions you used. Thanks for sharing.
Jules
Oh, it also took an hour to cook the chicken all the way through but I had 7 breasts in the oven.
Lacey Baier
Good to know! Thanks for letting me know. I'm going to make this again and see how it goes for me with cooking time. I haven't had it in a while and it sounds tasty anyways 🙂
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!!
Lacey Baier
Wow, Jules, thanks so much for your feedback and great review! I'm so glad (1) you chose my recipes to share with your guests and (2) you all enjoyed it! Yay!!! You're so very welcome 🙂
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?
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. 🙂
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.
Lacey Baier
I'm so glad you enjoyed the recipe, Sabrina! Gotta love an easy, impressive meal 🙂
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.
Lacey Baier
Hey Donald! I hope you do give it another try. This dish usually comes out nice and moist, but I've had trouble with other cordon bleu recipes in the past being too dry also. Good luck and thanks for commenting!
Emi
this looks great! Will definitely have to add it to my menu next week.
Lacey Baier
Hi Emi! So happy to hear from you! I hope your trip went/is going well. Are you back now?
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!
Lacey Baier
Hi Joanne, I hope you like this one! 🙂
Chef Dennis
what a perfect cordon bleu! your images are outstanding....I am so happy to have found your blog!
Lacey Baier
Hi Chef Dennis! Welcome and thank you!
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!!
Lacey Baier
Hi Tara! Hilarious. I fight that all the time too. It just sounds like it should have bleu cheese IN it, right? Thanks for sharing!
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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!
Lacey Baier
Betty, so did I! Glad to help de-mystify the recipe 🙂