Ww 6 Points Chicken Cordon Bleu
Indulge in the comforting elegance of this WW 6 Points Chicken Cordon Bleu, a lighter take on a classic French-inspired dish. Tender, juicy chicken breasts are stuffed with low-sodium ham and reduced-fat Swiss cheese, then enveloped in a crispy coating of panko breadcrumbs and Parmesan for the perfect crunch. This healthy, Weight Watchers-friendly recipe keeps it light with the use of whole wheat flour and a quick spray of cooking oil, delivering all the flavor with fewer calories. Easy to prepare and ready in under an hour, this wholesome baked version skips the frying while keeping the filling creamy and satisfying. Ideal for dinner parties or weeknight meals, this dish pairs beautifully with roasted veggies or a crisp side salad. Try it for a guilt-free way to enjoy a restaurant-quality favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced low-sodium ham
- 4 slices Reduced-fat Swiss cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Grated Parmesan cheese
- 0.25 cup Whole wheat flour
- 1 large Egg
- 2 tablespoons Low-fat milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray it with cooking spray.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the chicken to about 1/4 inch thickness.
Season both sides of the chicken with salt and pepper.
Lay one slice of ham and one slice of reduced-fat Swiss cheese on each chicken breast. Roll the chicken tightly and secure it with toothpicks.
Set up a breading station. Place the whole wheat flour in one shallow dish. In a second dish, whisk together the egg and low-fat milk. In a third dish, mix the panko breadcrumbs and grated Parmesan cheese.
Dredge each chicken roll in the flour, shaking off any excess. Dip it into the egg mixture, then roll it in the breadcrumb mixture, making sure it is evenly coated.
Place the breaded chicken rolls seam-side down on the prepared baking sheet. Lightly spray the tops of the chicken with cooking spray to help them crisp up in the oven.
Bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy. The internal temperature should reach 165°F (74°C).
Allow the chicken to rest for 5 minutes before removing the toothpicks. Serve warm and enjoy!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 287.9 g | 576% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1006 mg | 77% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2518 mg | 54% | |
*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.
