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Breaded Chicken Rolls (Chicken Cordon Bleu)

The term "Cordon Bleu" is a French term, meaning "blue ribbon” that referred to an award for culinary excellence. The term is now used for this famous chicken dish (chicken, ham and Swiss cheese slices, breaded and baked). This yummy version adds paprika and a crunchy coating of seasoned bread crumbs. Traditionally, the chicken rolls are sautéed and served with a creamy wine sauce. This recipe is a healthier version of the traditional one. The chicken rolls are covered in bread crumbs and baked in the oven. The result -- crunchy on top and moist and flavorful inside. Enjoy!!!

Posted on October 30, 2009

IngredientsBreaded Chicken Rolls

8 uncooked chicken breast slices (1 lb)

8 thin sliced deli smoked ham

8 slices Swiss Cheese or Provolone

1 tbsp Dijon mustard

1/2 cup dry bread crumbs, preferably Panko

Salt and black pepper


3 tbsp light mayonnaise


1. Flatten the chicken breasts to 1/8 thickness.

2. Top each with a slice of ham and cheese; spread with mustard. Roll tightly and secure with toothpicks.

3. In another bowl, combine the bread crumbs, salt, pepper and paprika. Brush the chicken rolls with mayo, then coat with crumbs and bake uncovered at 420 F for 20-25 min or until meat juices run clear.

For a slightly different recipe but the same cooking directions watch Chef Phil Anderson of Harris Teeter:



Please Enter Your Comments Below:
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Mary S.

Rating: Love It

Good recipe and easy. The chicken is very moist and flavorful. Using Panco brand bread crumbs really gives it a special crunch and flavor. Overall very easy and tasty.

Sam MI

Rating: It's  Good

Will definitely make again!

Ann MCLean

Rating: Love It         

Delicious! I used bread crumbs to coat the chicken and instead of baking I sauteed in a pan with a little butter and olive oil. Very Good!

Glenda L

Rating: Love It

My whole family really enjoyed this recipe. I made some changes i dipped the chicken breasts in a beaten egg, then rolled in seasoned bread crumbs and drizzled melted butter over them and fried them in olive oil. Yum!





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