Chicken Cordon Bleu Roll-Ups

Prep 20 min
Total 55 min
Servings 4

A clever technique and a few lightened-up touches let you indulge in all the flavor of Chicken Cordon Bleu, without all the fuss or the fat. It all starts with skipping the stuffed chicken breasts. Instead, pound your chicken breasts flat and layer with Swiss cheese, ham and spinach (for an extra boost of veggies). Then, roll them up, so the flavors can melt together. Coating the outside of your chicken roll-ups with a toasty, herby panko crust and baking them, instead of frying, keeps calories down without sacrificing crispy texture. So, you end up with crunchy-on-the-outside and melty-on-the-inside chicken roll-ups packed with classic flavor and fewer than 400 calories per serving!

By Betty Crocker Kitchens

Updated October 29, 2018

Make with

Progresso Breadcrumbs

Ingredients

Topping

1/3

cup Progresso™ plain panko crispy bread crumbs
1/4

teaspoon dried thyme leaves
1/8

teaspoon garlic powder
1/8

teaspoon salt
2

teaspoons vegetable oil

Chicken Rolls

2

large boneless skinless chicken breasts (8 oz each)
1/4

teaspoon salt
1/2

cup baby spinach
4

slices (0.75 oz each) Swiss cheese
4

slices (0.5 oz each) deli ham
1

egg white, beaten with 1 tablespoon water

Steps

1

Heat oven to 375°F. Lightly spray rimmed baking pan with cooking spray.
2

In 8-inch skillet, cook Topping ingredients 6 to 8 minutes over medium heat, stirring frequently, until crumbs are deeply browned. Reserve.
3

Meanwhile, place chicken breasts on cutting board. Cut each breast in half horizontally into two 4-oz pieces. Place each breast piece between pieces of plastic wrap or waxed paper. Beginning in center of each breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
4

Season chicken pieces with salt; divide spinach, and layer on breasts. Top spinach with cheese and ham. Beginning from narrow end, roll breasts and seal each end with toothpick; place in pan.
5

Brush each breast with egg white mixture; spoon bread crumbs on each roll, pressing gently so crumbs adhere. Roast 25 to 30 minutes or until chicken is cooked through and filling in chicken reaches internal temperature of 165°F. Remove toothpicks before serving.

Serve with your favorite honey mustard as a dipping sauce.
If you use four small (4 oz) chicken breasts, no need to cut them in half. Just place them between plastic wrap or waxed paper and pound as directed in the recipe.