Chicken Cordon Bleu

Chicken Cordon Bleu

Crispy outside, juicy inside! Totally lightened up from the traditional.


  • black pepper
  • 2 Tbsp bread crumbs gluten free if desired
  • 8 Ounce chicken tenderloins boneless skinless (about 2oz each–4 tenderloins total)
  • 4 slices deli turkey or ham if you prefer
  • 1-2 tsp dijon mustard
  • 1 egg
  • 1 egg whites
  • 1/2 tsp garlic powder
  • 2 Tbsp oat flour
  • 2 Tbsp oats lightly pulsed in the processor
  • salt
  • 4 thin swiss slices
  • 1/4 tsp thyme
  • Procedure

  • Preheat oven to 350F.
  • Lay chicken breast tenderloins between plastic wrap.
  • Using flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
  • Remove top sheet of plastic and brush a bit of mustard over the tenderloin.
  • Lay 1 slice of ham/turkey and 1 slice of cheese on chicken breast (I cut my deli meat and cheese in half to cover more easily).
  • Roll the chicken breast up with the deli ham and cheese inside, tight like a jellyroll inside of the plastic wrap. Repeat for all 4 tenderloins. Refrigerate.
  • In the meantime, set up your dredging stations. Season oat flour with salt & pep in one container/shallow dish. Beat egg and egg white in one container. Combine bread crumbs, seasonings and lightly ground oats in another container.
  • Remove chicken
  • Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating.
  • Transfer to a baking sheet lined with foil and sprayed.
  • Repeat for remaining roll-ups.
  • Bake for 20–25 minutes, until crispy and cooked through.
  • Once cool enough to touch (but still warm), cut rolls into pinwheels.
  • Serve and devour!
  • Nutritional Info

    Serving: 4 oz
    yields 2 servings
    Calories: 323

    • 14g Carbs

    • 12g Fat

    • 43g Protein

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