Easy Chicken Cordon Bleu with French Bistro Salad

by Audrey Johns 3:00 AM, May 29, 2018

Aired May 29, 2018

Serves 4 servings

Olive oil spray
4 boneless, skinless chicken breasts
2 teaspoons Dijon mustard
4 slices prosciutto
1/2 cup shredded Gruyère or provolone cheese
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh thyme

For the salad:
1/3 cup 0% Greek yogurt
1 tablespoon unsweetened almond milk (but any milk will work)
1 tablespoon prepared horseradish
1 1/2 teaspoon chopped fresh dill
3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 romaine hearts
1/2 cup halved cherry tomatoes
1 carrot, grated
1/3 cup cucumber slices


Preheat the oven to 450°F. Spray a 9x13-inch baking dish with oil spray.

Arrange the chicken breasts in the baking dish so that they don’t touch. Smear the top of each with 1/2 teaspoon of Dijon, 1 slice of prosciutto, 2 tablespoons of the shredded cheese, and 2 tablespoons of the panko. Sprinkle the thyme over the chicken breasts, spray lightly with oil spray, and bake for 20 to 25 minutes, until the cheese is melted, the panko is browned, and the chicken reaches an internal temperature of 165°F and the juices run clear.

Meanwhile make the salad: In a small bowl, combine the yogurt, almond milk, horseradish, dill, thyme, salt and pepper to taste. Mix well and set aside.

Cut the romaine into bite-sized pieces and divide among the plates. Top with the tomatoes, carrot and cucumber. Drizzle the salad dressing on top, and serve with the chicken.

Excerpt from "Lose Weight By Eating" by Audrey Johns. Copyright © 2016 by Audrey Johns. Used with permission by William Morrow Cookbooks. All rights reserved.