Chicken Cordon Bleu may sound a little fancy, but it’s actually really simple to make.

This lightened up recipe is easy to assemble and full of flavor! It pairs perfectly with roasted vegetables, sautéed green beans or a salad. For minimal cleanup, you can bake it on a sheet pan alongside Roasted Asparagus or Brussels Sprouts and Sweet Potatoes.

Can I prep this the night before?

Absolutely! Follow the prep instructions (stop just before baking), cover and refrigerate overnight. Remove from fridge and bake!

How to Pound Out A Chicken Breast:

This is only necessary if you prefer to pound out your chicken to achieve an even thickness, rather than butterfly it.

1. Use a meat tenderizer, wine bottle, rolling pin, pan, pot or can of food to pound out the chicken.
2. Place the chicken breast between two sheets of plastic wrap or parchment paper. If using plastic wrap, moisten chicken with a few drops of water so the plastic wrap doesn’t stick.
3. Starting with the thickest part of the chicken, start to pound on the chicken gently. Make sure you use tiny taps rather than hard hits. If you pound out the chicken too hard, you’ll pulverize the breast rather than flatten it. If you’re not making progress, add a little more pressure with each hit.
4. Working from the center out toward the edges of the breast, pound chicken, moving each strike slightly out.
5. When you reach the outside of the breast, start again from the center, moving in a different direction until the entire breast is the desired thickness.
6. Generally, about 1/4″ – 1/2″ is a good thickness. Make sure the breast is pounded out evenly.