[X]

Home > Recipes > Italian Chicken Cordon Bleu

Italian Chicken Cordon Bleu Recipe

Italian Chicken Cordon Bleu Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Streamline any weeknight with this pretty main dish full of pleasing flavors. Chop the pepper ahead and pick up sliced mushrooms, and you’ll have this microwaved in moments. —Laura Mahaffey, Annapolis, Maryland

This recipe is:

Quick

[X]

Rate Italian Chicken Cordon Bleu Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Chicken Cordon Bleu Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2 tablespoons butter, cubed
1/2 teaspoon rubbed sage
6 boneless skinless chicken breast halves (4 ounces each)
1 medium green pepper, julienned
1/3 cup sliced fresh mushrooms
1 can (15 ounces) tomato sauce
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
6 slices deli ham
6 slices Swiss cheese
Hot cooked rice, optional

Directions

Place butter and sage in a microwave-safe 11-in. x 7-in. dish. Microwave, uncovered, on high for 30 seconds or until butter is melted. Place chicken in dish; turn to coat. Top with green pepper and mushrooms. Cook, uncovered, on high for 8-10 minutes or until chicken juices run clear, turning and rearranging chicken twice.
Remove chicken and vegetables; keep warm. Add the tomato sauce, sugar and seasonings to cooking juices; mix well. Microwave, uncovered, on high for 2 minutes or until heated through. Return chicken to the dish; top with ham, cheese and green pepper mixture. Cook on high for 2 minutes or until cheese is melted. Serve with rice if desired. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (calculated without rice) equals 293 calories, 14 g fat (8 g saturated fat), 107 mg cholesterol, 881 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein.

Originally published as Italian Chicken Cordon Bleu in Simple & Delicious June/July 2011, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Italian Chicken Cordon Bleu

Italian Chicken Cordon Bleu

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jul. 02, 2011 by cllakegrl

As usual...when done I ask my husband if he wants me to make it again, and this time he answered 'yes' several times! Here are the changes I made, however. First, I didn't use fresh sage, I used "rubbed" sage from my spices since it would cost me less. Also, I cooked this just like it said to, but in a skillet on my stove! I followed the recipe exactly but in a skillet on my stove! I don't know how it compares to the regular recipe, but it turned out fantastic! I was surprised at the use of lemon-pepper...but oh my it was like the secret ingredient! The sauce was fantastic! Next time I will DOUBLE the sauce ingredients!!!! Great recipe!!!