Chicken Cordon Bleu (Bariatric 2)

I had a few chicken breasts to use up and family coming over. So why not try and fancy it up a bit? This makes 30 3oz servings, so feel free to scale down as necessary


  • 5 lbs boneless, skinless chicken breast
  • 12 oz deli ham, slicked thick
    • Feel free to go for low sodium here
  • 10 oz Swiss cheese slices, reduced fat
  • 3/4 cup grated Parmesan cheese, reduced fat
  • 1.5 oz pork rinds
    • Roll with me here. Pork rinds are high fat (9g/oz) and sodium (515mg/oz) but divided across 30 servings? Negligible. Plus, it adds a really nice crunch to the pseudo-breading we’re making here that the cheese alone won’t do
  • 10 tsp brown/spicy mustard
  • 1.5 tsp pepper
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 2 eggs

Step by Step

  • Preheat oven to 350 degrees
  • Hammer chicken breasts out until they are 1/2-1/4 inch thick
  • Crush rinds into a powder
    • Easiest way is to toss them into a heavy duty Ziploc Bag and crush them with the heel of your hand. Actual mallet is overkill
  • Mix together all the dry ingredients in a bowl for dredging
    • This is your breading
  • Spread approx 1 tsp of spicy mustard onto the chicken breast
  • Place one layer of Swiss cheese on the mustard
  • Place two layers of ham on the Swiss cheese
  • Roll chicken into a roulade
    • A spiral… my wife insisted that “everyone looking up these recipes will know what a roulade is.”
    • You can pin it in place with toothpicks, but I didn’t have a problem with it coming apart. Sure, some cheese will leak out, but not enough to justify hunting through seven different cabinets trying to find the darn things
  • Roll chicken roulade in egg wash, then in the breading
  • Place on greased tray
    • You’ll want one with edges, so that the cheese grease which drips out won’t devastate the bottom of your oven. If you’re going to put down foil, make sure it is heavy duty
  • Bake for 30-35 minutes, or until crust is golden brown and cheese begins to melt through
    • I flipped my trays halfway through, but that’s optional
    • For those of us who get paranoid, an internal temp of 165-170 degrees is just dandy


  • Serving size 3 oz (30 servings per batch)
  • 154 calories
  • 25.5g protein
  • 4.2g fat (1.8g saturated)
  • 0.8g sugar (2g total carbs)
  • 345mg sodium

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