Low Sodium Chicken Cordon Bleu
Delight in a healthier take on a classic dish with this Low Sodium Chicken Cordon Bleu recipe that doesn’t skimp on flavor! Featuring tender, juicy chicken breasts stuffed with savory low-sodium ham and creamy Swiss cheese, this version is perfect for those watching their salt intake. A light coating of unsalted breadcrumbs delivers a satisfying crunch, while a quick skillet sear and oven bake keep the chicken moist and flavorful. With just 20 minutes of prep time and simple ingredients like fresh parsley, unsalted butter, and a touch of black pepper, this recipe is an easy, heart-healthy way to enjoy a gourmet meal at home. Serve it with your favorite veggies or a fresh salad for a well-rounded dinner that’s as wholesome as it is delicious. Perfect for low-sodium diets, this dish offers indulgence without compromise!
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices low-sodium ham slices
- 4 slices low-sodium Swiss cheese
- 0.5 cups all-purpose flour
- 1 cup unsalted breadcrumbs
- 2 tablespoons unsalted butter
- 1 large egg
- 2 tablespoons skim milk
- 0.5 teaspoons fresh ground black pepper
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Place a rack in a baking dish.
Butterfly each chicken breast carefully by slicing horizontally, ensuring not to cut all the way through, and open them up like a book.
Place a slice of low-sodium ham and a slice of low-sodium Swiss cheese on each butterflied chicken breast.
Fold the chicken breasts over the stuffing and secure the edges with toothpicks to ensure they stay closed while cooking.
In a shallow bowl, mix the flour and fresh ground black pepper. In another bowl, beat the egg with the skim milk. In a third bowl, place the unsalted breadcrumbs.
Dredge each chicken breast in the flour mixture, shaking off any excess, then dip into the egg mixture, and finally coat evenly with the breadcrumbs.
Heat the unsalted butter in a large skillet over medium-high heat. Once melted and hot, add the breaded chicken breasts.
Cook until golden brown on each side, about 3 minutes per side.
Transfer the browned chicken breasts to the prepared baking dish and bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
Garnish with fresh parsley before serving and carefully remove the toothpicks.
Serve each portion warm with accompanying sides of your choice.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.7 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1030 mg | 79% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2163 mg | 46% | |
*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.
