Italian Chicken Cordon Bleu Recipe
Italian Chicken Cordon Bleu Recipe photo by Taste of Home

Italian Chicken Cordon Bleu Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Italian Chicken Cordon Bleu in Simple & Delicious June/July 2011, p29

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.

Medium-Bodied Red Wine

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

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Reviewed Jul. 2, 2011

"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!!!"

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