Crunchy Baked Chicken Cordon Bleu
Chicken cordon bleu is one of my all-time favourites! I prepared this cordon bleu with some healthy swaps, but without any sacrifice of the crunch and taste of the traditional fried one.
This is an amazing lighter version that you won’t be able to resist!
Crunchy Baked Chicken Cordon Bleu
Yield: 4 people
Calories: 342kcal
Equipment
- Oven
Materials
- 500 gm Chicken breasts
- Salt
- Pepper
- Paprika
- Thyme
- 1 Egg white beaten
- 100 g Regular breadcrumbs
- Parmesan cheese grated
- 2 slices Smoked turkey breasts cold cuts
- 2 slices Light Cheddar cheese
- 1 tbsp Olive oil
Instructions
- Using a sharp knife, make a slit in each of the chicken breasts.Season chicken breasts with salt, pepper, thyme and paprika.
- Mix together bread crumbs, Parmesan cheese, thyme, paprika and salt and pepper and toss with olive oil. Set aside.
- Place a piece of smoked turkey and cheese in the slit.
- Secure with toothpicks.
- Place the egg white in a bowl. Dip the stuffed chicken breasts first in egg, then dredge in the breadcrumbs mixture, pressing to coat. Place in the fridge for about 10 minutes. This will firm it up and keep it intact.
- Preheat oven to 200°C. Place the chicken breasts on a baking sheet. Bake until golden and cooked through, for about 30 minutes.
- Remove toothpicks. Serve hot, garnished with chopped parsley.
Notes
You can also swap the regular breadcrumbs with panko breadcrumbs
