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Happy birthday to Jordan Lee Heinz!

I have been bitten by the cooking bug and now I’m always on the hunt for recipes with a little challenge or new technique.

As I was scrolling the black hole that is Pinterest, I came across this skillet chicken cordon bleu. This entree was never a staple in my home when I was growing up, but I do remember once in a while my mom would serve us the frozen cordon bleus that came individually wrapped; all we had to do was toss them into the toaster oven, or microwave if we didn’t mind the breading not getting crunchy.

But, this semi-deconstructed chicken cordon bleu looked really good and, sans breading, had an element of health to it.

The hardest part was getting the chicken breasts as close to 4 oz. as possible. Cutting the larger ones in half length-wise worked best for me, but if you have your own way, (feel free to send me helpful hints) do it that way.

Once the chicken is prepped, it’s pretty smooth sailing. Lightly coat the cutlets with flour, cooking them until they’re slightly golden. Set them aside then whip up the chicken broth, lemon juice, mustard and 1 teaspoon of flour. I added a little extra flour to my mixture because I like sauces a bit thicker. I added about 1 tablespoon.

Pour the mixture into the skillet and let it simmer. Return the cutlets to the skillet then top each piece with ham and Swiss cheese. The recipe calls for one slice of each, but since we’re being so healthy without using breading, I went ahead and put two slices each of ham and cheese on the pieces.

Cover your skillet and let the cordon bleu continue to cook until the cheese is melted.

Serve with rice or pasta, or keep it healthy, with asparagus or broccoli.

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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/02/web1_almostdone.jpg" />
<div class="neCaption">Once the liquid mixture is simmering for a couple of minutes, add the chicken back to the skillet. Place ham and Swiss on top of each piece of chicken, cover skillet and let cook for about 3 to 4 minutes.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/02/web1_almostdone.jpgOnce the liquid mixture is simmering for a couple of minutes, add the chicken back to the skillet. Place ham and Swiss on top of each piece of chicken, cover skillet and let cook for about 3 to 4 minutes. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/02/web1_chicken.jpg" />
<div class="neCaption">Season chicken then coat each piece with a thin layer of flour. Save the excess flour.</div>
</div>
<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/02/web1_chicken.jpgSeason chicken then coat each piece with a thin layer of flour. Save the excess flour. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/02/web1_cookedchicken.jpg" />
<div class="neCaption">Cook each piece of chicken for a total of 4 minutes or until golden. Two minutes on each side should do it, unless the chicken breast is thick.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/02/web1_cookedchicken.jpgCook each piece of chicken for a total of 4 minutes or until golden. Two minutes on each side should do it, unless the chicken breast is thick. Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/02/web1_ingredents.jpg" />
<div class="neCaption">Gather ingredients for the chicken cordon bleu.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/02/web1_ingredents.jpgGather ingredients for the chicken cordon bleu. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/02/web1_whisked.jpg" />
<div class="neCaption">Combine the other ingredients, whisking chicken broth, mustard, lemon juice and 1 teaspoon flour.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/02/web1_whisked.jpgCombine the other ingredients, whisking chicken broth, mustard, lemon juice and 1 teaspoon flour. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/02/web1_yummy.jpg" />
<div class="neCaption">Skillet chicken cordon bleu is a healthy alternative to the breaded version. Serve it with rice or a vegetable, and dinner is sure to be a hit.</div>
</div>
<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/02/web1_yummy.jpgSkillet chicken cordon bleu is a healthy alternative to the breaded version. Serve it with rice or a vegetable, and dinner is sure to be a hit. Sarah Haase | Times Leader</div>
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<div class="metaInfo">Forego the breading and add an extra slice of cheese</div>
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&nbsp;

By Sarah Haase

shaase@www.timesleader.com

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<strong>INGREDIENTS:</strong>

4 boneless, skinless chicken cutlets (4 oz each)

1/2 teaspoon salt

1/4 cup flour

1/2 teaspoon butter

1 1/2 teaspoon olive oil

2/3 cup chicken broth

1 tablespoon lemon juice

1/2 tablespoon Dijon mustard

4 slices of deli ham

4 slices of Swiss cheese

<strong>PROCEDURE:</strong>

Season chicken with salt and pepper to taste. Lightly coat chicken with flour, gently shaking off the excess. Set aside the rest of the flour. Combine broth, lemon juice, mustard and 1 teaspoon of the flour. Whisk until blended.

Heat a large, nonstick skillet on medium-high heat. Melt butter and add 1 teaspoon olive oil. Cook two pieces of chicken, 2 minutes on each side until slightly golden. Transfer to a clean plate. Add remaining olive oil and cook the rest of the chicken, 2 minutes on each side.

Reduce heat to medium low and add broth mixture. Simmer for 2 minutes then return chicken to skillet. Top each piece with ham and Swiss and cover skillet. Simmer on medium-low heat for 3-4 minutes until cheese melts.

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Test Kitchen: A skinny take on the classic chicken cordon bleu