Chicken Cordon Bleu Light
Chicken Cordon Bleu Light has all the wonderful flavor of traditional Cordon Bleu, just without the pan or deep frying. The Panko breadcrumbs add a crispy coating. These are also stacked and not rolled, making them easier to assemble.
We use either Canadian Bacon or sliced ham in addition to Swiss cheese. Canadian bacon are just the right size for the chicken cutlets. Great flavor too, if you have not had it before.
The simple side salad with a Dijon vinaigrette compliments the chicken nicely. You might need to make a double recipe, it tastes so good. We do.
8 Chicken Cutlets, about 1 ½ pounds total. If unavailable, Use boneless, 2 large skinless chicken breasts, sliced in half, then horizontally and pounded thin to about ¼” thickness
1 Teaspoon Olive Oil, divided, plus more for brushing
½ Cup Panko Japanese Breadcrumbs
2 Teaspoons Dijon Mustard
4 Teaspoons Sheffield’s British Pub Chicken Seasoning
8 Slices Canadian Bacon, about 6 to 8 Oz. You can use sliced ham, like baked or black forest
4 Slices Swiss Cheese, about 4 Ounces
Ingredients for Salad & Dressing:
4 Ounces Spring Greens Mix or Arugula
3 Tablespoons Red Wine Vinegar
¼ Cup Olive Oil
1 Tablespoon Dijon Mustard
½ Teaspoon Sugar
For the salad dressing, in a medium mixing bowl, add the red wine vinegar, ¼ cup olive oil, 1 tablespoon mustard, and the ½ teaspoon sugar. Whisk to combine. Set aside.
In a small bowl, add the panko breadcrumbs and 1 teaspoon oil. Toss with a fork until coated.
Heat broiler. If you can’t find sliced chicken cutlets, slice the boneless, skinless chicken breasts in half, then horizontally so you have 8 pieces. Pound the chicken breasts to about ¼” in thickness carefully so you don’t tear them, and allow the cheese to melt through to the pan.
On a shallow baking sheet, assemble the chicken. Place 4 pieces of chicken. Sprinkle a ½ teaspoon of the British Pub Chicken Seasoning on each piece. Add 2 slices of Canadian Bacon (or 1 piece of ham), a slice of Swiss cheese, then another piece of chicken. Lightly brush with oil and sprinkle another ½ teaspoon of the British Pub on the top piece.
Broil about 7 minutes until golden and both chicken layers are cooked through. Remove pan from oven. Spread about ½ teaspoon of Dijon mustard on top of each piece. Sprinkle the panko breadcrumbs evenly on them. Broil about 1 to 2 minutes until the breadcrumbs are golden brown. Check after 1 minute since they can burn easily. Remove and plate them.