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I love chicken cordon bleu, but since I'm watching my cholesterol, I couldn't afford to indulge in it often. Then I trimmed down a recipe that I received in my high school home economics class years ago. The creamy sauce makes it extra special
This recipe is:
Contest Winning
Nutritional Analysis: One serving (2 tablespoons sauce) equals 306 calories, 7 g fat (3 g saturated fat), 91 mg cholesterol, 990 mg sodium, 16 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Originally published as Light Chicken Cordon Bleu in Quick Cooking July/August 2003, p27
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 21, 2012 by kgburgess
We would give this 10 stars if we could! Seriously, this was a restaurant quality meal. So incredibly good! I used Black Forest Ham to stuff the chicken, and it was fabulous! So easy to make, too. It seemed so rich and flavorful...you would never guess it was a lightened up version. The lemon juice in the soup/sour cream sauce gave it a flavor much like hollandaise sauce. Fabulous!!! My husband said it LOOKED so good, he didn't want to eat it. Then he was sad it was gone, and the kids were stalking each other's plates to see if anyone had left any! LOL. This recipe is definitely a keeper.
Reviewed on Sep. 02, 2011 by bet-z
Easy to make and very, very good
Reviewed on Jun. 23, 2010 by baeb47
Yum! This is great! If I hadn't made it myself, I wouldn't have been able to tell it from the full-fat version.
Reviewed on Sep. 04, 2008 by Amy1
This is a fabulous dish!!!! Even the pickiest eater (child or adult) loves this dish when I serve it to them. However, I use normal fat ham, mozzarella cheese (not part-skim), regular sour chream, and regular cream of chicken soup. This is a delightful dish to "Wow" anyone. I serve this with cooked rotini or egg noodles, and we pour the sauce over the chicken and the noodles.
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