Baked chicken cordon bleu is a healthier alternative to the classic French dish. Make this recipe for a low carb meal in 30 minutes!

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Ingredients

2 lbs boneless chicken breasts (See Note 1)
2 tbsp maple syrup
1 tbsp dijon mustard
1/8 tsp white pepper
4 slices lean ham
4 slices fontina or swiss cheese
olive oil
1 cup Panko breadcrumbs
1/4 cup chicken stock or dry white wine

Instructions

Preheat oven to 350°F.

Lay chicken breasts between plastic wrap or in a plastic bag and pound until thin, about 1/2" thick. If large breasts, slice horizontally to make cutlets.

In a bowl whisk together the mustard, maple syrup and white pepper and brush half of the mixture on each breast. Place a slice of ham and cheese on each chicken breast. Start at the narrowest end of the pounded chicken breast and then roll up. Secure with a toothpicks.

Brush each chicken roll with remaining maple mustard sauce. Roll in Panko bread crumbs, press the crumbs on chicken to adhere.

Transfer the chicken rolls to a greased baking dish. Drizzle some more olive oil over each chicken roll. To keep moist, add 1/4 cup of chicken stock or a dry white wine in the baking dish to cook with chicken. Cover with foil.

Bake for 15 minutes in the middle of the oven. For a browned top I remove foil and continue to cook uncovered for another 5 minutes to brown the crumbs. Chicken is cook when internal temperature reaches 165°F.

Serve immediately with any pan drippings poured over and on a bed of sautéed spinach or other vegetables.

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