Prep Time: 20 mins
Cook Time: 30 mins
Rating:
fatsecret members overall average rating
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A delightfully easy flavorful chicken dish that will surely become a favorite.
Ingredients
Directions
- Pound chicken breasts to about 1/3" thick.
- Place ham on breast then 1/2 oz of bleu or swiss cheese.
- Roll up; securing with a toothpick.
- Dip each breast-roll into a mixture of the melted butter and beaten egg.
- Roll in parmesan cheese and place in buttered baking dish.
- Bake at 350 °F (175 °C) for 30 to 35 minutes or until browned and tender.
1382 members have added this recipe to their cookbook.
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 Reviews
This is absolutely great! My whole family loves it!
10 Nov 07 by member: addmalmom
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OK, it has a lot of points because it is a SOUTH BEACH or ATKINS recipe. DUH!
29 Oct 07 by member: snp2676
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I can't wait to try this!! Thanks!
26 Oct 07 by member: Narckeys
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Sounds perfect for Atkins! I love cordon bleu but I can't have the breadding. Great idea!
11 Oct 07 by member: sararay
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sounds delish...may have to try it tomorrow
07 Sep 07 by member: Virgorgeous
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This recipe has 14 points per serving...that's rather high, I think.
01 Sep 07 by member: Carly
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The carb count for this meal is actually less than 1 gram per chicken breast...this carb counter on here's kinda screwy...but I promise you, check the ingredients and you'll see it's less than 1 gram..
29 Aug 07 by member: Reina Estrella
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Nutrition summary:
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There are 601 calories in 1 serving of Chicken Cordon Bleu. |
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Calorie break-down: 41% fat, 3% carbs, 56% protein. |
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Nutrition Facts
Amount Per Serving
Calories
600
% Daily Values*
Total Fat
26.67g
34%
Saturated Fat
13.089g
65%
Trans Fat
-
Polyunsaturated Fat
2.758g
Monounsaturated Fat
8.337g
Cholesterol
280mg
93%
Sodium
1018mg
44%
Total Carbohydrate
4.38g
2%
Dietary Fiber
0g
0%
Sugars
0.64g
Protein
81.23g
Vitamin D
0mcg
1%
Calcium
471mg
36%
Iron
2.76mg
15%
Potassium
685mg
15%
Vitamin A
138mcg
15%
Vitamin C
0mg
0%
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30%
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of RDI*
(600 calories)
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Calorie Breakdown:
Carbohydrate (3%)
Fat (41%)
Protein (56%)
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* Based on a RDI of 2000 calories
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