Breaded Chicken Cordon Bleu

Allergen and Diet Summary


Recipe Categories

A crispy and smoky oven-baked breaded chicken cordon bleu stuffed with ham and cheese. It's a high protein lunch dish with very low saturated fats.

High protein Breaded Chicken Cordon Bleu




Time 25m



Cordon bleu is a delicious dish that originates in Switzerland. In the traditional recipe, chicken breast is stuffed with ham and cheese, breaded, and then pan-fried or deep-fried.

Our breaded chicken cordon bleu is a healthier alternative to this classic recipe. Instead of frying it, we cook it in the oven. At the right temperature, which you can read below, the results are similarly crispy but the outcome has far fewer bad fats. In fact, a portion of our recipe has only 1 gram of saturated fats, which is just 3% of your recommended daily dose!

And if that wasn't awesome enough, this cordon bleu is packed with proteins, delivering 73% of your recommended daily intake! A true boon for anyone following a high-protein diet.

For extra taste, we use smoked cheese and smoked ham, but you can use any other cheese or ham you like if you prefer. Just make sure to follow the proportions we give in the steps below to get the same low-fat and high-protein dish.

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  • Chicken Breast
    400 g
  • Prosciutto Slices
  • Smoked Cheese Slices
  • White Flour
    2 tbsp
  • Eggs
  • Breadcrumbs
    80 g
  • Salt
    to taste
  • Black Pepper
    to taste
Allergens are marked in bold

Recipe Instructions

step 1

Preheat the oven to 225° C. On a chopping board, cut the chicken breast into two slices of the same thickness. On one of them lay slices of ham and cheese and cover with the other chicken slice like a sandwich.

Coat the chicken with flour on both sides.

step 2

Next, roll the chicken in beaten eggs and immediately coat with breadcrumbs mixed with salt and pepper according to taste.

Repeat the coating step with flour, eggs, and breadcrumbs a second time to make the chicken crispier.

step 3

Transfer the breaded chicken in a baking tray lined with parchment paper. Cook in the oven for 25 minutes flipping the chicken halfway through baking. Serve with lemon wedges and a side salad.