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How to make Low Fat Chicken Cordon Bleu with Rob Barrett, Jr.

cookingfordads asked:

Sign up for my email list, free stuff often: www.cookingfordads.net Here’s a great tasting, easy and low fat recipe from my friends at Hungry Girl. HG is a weekly newsletter that has lots of low fat snacks and recipes. With summer coming I thought we all could use some ideas for thinning up a little. Try it, it only has 3 ingredients. For more go to www.cookingfordads.net or to sign up for the Hungry Girl newsletter, go to http

25 thoughts on “How to make Low Fat Chicken Cordon Bleu with Rob Barrett, Jr.”

  1. MissJagUR says:
    March 7, 2010 at 7:07 pm

    It was really delicious with smoked streaky bacon and cheddar, thanks! I must buy some cocktail sticks, though, as I had to tie it with string!

  2. MissJagUR says:
    March 8, 2010 at 4:22 am

    I’ll be cooking it in about half an hour! (with smoked bacon and cheddar as that’s all I have in my fridge)

  3. cookingfordads says:
    March 10, 2010 at 9:15 am

    @MissJagUR Love that idea, let me know how it goes.

  4. MissJagUR says:
    March 10, 2010 at 8:40 pm

    Hi Rob!
    Mmmm… yummy! Could I try that with lightly cooked, smoked bacon and cheddar cheese?

  5. cooking4dads says:
    March 11, 2010 at 2:14 pm

    Yes, it would be great, just not as low fat. Enjoy, and take a picture and send it to me.

  6. volleyballfan35 says:
    March 13, 2010 at 8:39 am

    i dont have any laughing cow cheese.. would it be okay to use regular swiss??

  7. FriggIes says:
    March 13, 2010 at 9:33 pm

    can i use just aluminum foil instead of parchment paper. if thats ok

  8. cookingfordads says:
    March 14, 2010 at 5:38 pm

    pebbleware from doughmakers. they’re the best.

  9. cookingfordads says:
    March 15, 2010 at 8:44 am

    It’s a hard dish to cook right. You want to be sure you don’t over cook it. Remember you can always cook it more, you can’t cook it less. For sauce I’d go with a gravy or white sauce just to avoid the thick cheese sauces. (In order to save on calories.) I’ll think about it more …

  10. AnimeGirlsUSA says:
    March 17, 2010 at 1:17 am

    Here’s a tip from the foodshow “Good Eats.”

    Lay down a sheet of plastic wrap,squirt some water on it.Lay down the meat,and ****** a little water on that.Lay another sheet of plastic wrap.Lay down a pie dish on top of the meat and hit down the meat with a heavy object in the center and move outwards(do this until you are pleased.)

    Yummy chicken!
    -David

  11. leejo1880 says:
    March 18, 2010 at 6:53 pm

    just made this entree. its very easy, very good.
    make sure the chicken is completely thawed :p

    btw, for the author, do you have any suggestions on sauces to go with it? the ham was moist, but the chicken was a little dry. not dry dry, but dry to where i think a sauce would go well. let me know if there is a good sauce to go with it. thanks, and ill be making your homemade pizza next!

  12. worstdrummerintown says:
    March 21, 2010 at 6:40 am

    new cookie sheet huh???

  13. blueberrywine69 says:
    March 21, 2010 at 4:57 pm

    mmmm looks good…thanks for posting

  14. cookingfordads says:
    March 22, 2010 at 12:49 pm

    Medium. you want it to stay together in the oven.

  15. therealmakaris says:
    March 22, 2010 at 3:07 pm

    How tight do you have to roll the chicken?

  16. divine0g0d says:
    March 23, 2010 at 4:24 am

    wouldn’t they be the same? since u just replacing the chicken with the beef? xD

  17. cookingfordads says:
    March 23, 2010 at 6:47 am

    THat sounds like a challenge, hmmm….

  18. divine0g0d says:
    March 25, 2010 at 7:26 am

    u should try cooking it with beef

  19. MQnoob says:
    March 27, 2010 at 10:55 pm

    Looks Good!!

  20. twowizdom says:
    March 29, 2010 at 9:15 am

    i love Cordon Bleu good thing you have a low-fat recipe.. ^_^

  21. KlaxonCow says:
    April 1, 2010 at 2:57 pm

    Excellent stuff, as always, Rob.

    Although, for your international audience, maybe you ought to also give measurements in metric too.

    When you said “cook at 350”, for a moment I was thinking in Celsius, and thought “woah!” – until it dawned on me that you obviously meant 350 Fahrenheit. 😀

  22. cookingfordads says:
    April 2, 2010 at 3:32 am

    Take a pic and send it to me. :-0

  23. plholt71 says:
    April 5, 2010 at 11:00 am

    this looks really good!! i will have to make this one

  24. tshelby123 says:
    April 8, 2010 at 8:42 am

    Looks good ill give it a try tonight

  25. PrincessDiana161 says:
    April 11, 2010 at 5:54 am

    Nice job… can never go wrong with chicken 🙂

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