Low Sodium Breaded Chicken Cordon Bleu
Indulge in the classic elegance of Chicken Cordon Bleu with a healthy twist in this Low Sodium Breaded Chicken Cordon Bleu recipe. Perfect for those watching their salt intake, this dish features tender chicken breasts stuffed with low-sodium ham and Swiss cheese, rolled to perfection, and coated in seasoned whole wheat breadcrumbs for a golden, crisp finish. A tangy-yet-light Greek yogurt and lemon sauce adds a refreshing touch while keeping the flavor profile balanced. With just 20 minutes of prep and 30 minutes of cooking time, this wholesome take on a gourmet favorite is easy to make and ideal for a dinner that feels indulgent but is actually good for you. Enjoy this healthier take on a traditional comfort food, paired with roasted vegetables or a green salad for a complete meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 slices low-sodium cooked ham
- 4 slices low-sodium Swiss cheese
- 1 cup whole wheat breadcrumbs
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons unsalted butter
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C).
Pound each chicken breast to about 1/2-inch thickness using a meat mallet between sheets of plastic wrap or parchment paper.
Lay the chicken breasts on a work surface and layer two slices of ham and two slices of low-sodium Swiss cheese on each.
Roll up each chicken breast tightly, securing with toothpicks if necessary, and ensure the ends are tucked in.
In a shallow bowl, whisk the egg and lemon juice together.
In another shallow dish, combine the breadcrumbs with black pepper, thyme, garlic powder, and onion powder.
Carefully dip each chicken roll in the egg mixture, ensuring all sides are coated, then press it into the breadcrumb mixture to coat evenly.
Melt the butter in a large ovenproof skillet over medium heat.
Add the chicken rolls to the skillet and brown on all sides, about 5 minutes total.
Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes or until fully cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the sauce by mixing the plain Greek yogurt with a dash more lemon juice if desired, and pepper to taste.
Remove the toothpicks from the cooked chicken carefully and slice each roll into 1-inch slices before serving with the yogurt sauce on the side.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.7 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 848 mg | 65% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
