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Chicken cordon bleu recipe: A classic chicken breast recipe

Chicken cordon bleu
Sherry Smith-Noble

Where did this amazing recipe come from? Moist, deliciously flavored chicken breasts crusted ever so wonderfully and wrapped around a piece of succulent ham and Swiss cheese. The ham, cheese, and chicken complement each other so well that it’s hard to imagine one from the other.

Chicken Cordon Bleu is said to have originated in the United States in the 60s. Although the name makes it seem that it should be attributed to that famous cooking school in France, it appears that may not be the case. Il n'a pas d'importance!

This recipe is easy to make and well worth the effort. The secret is to pound the chicken to about ¼ inch, roll the ham and cheese inside, and then dip it into Italian-seasoned bread crumbs. It adds such a delicious flavoring, that nothing more is needed. If you choose not to use the Italian-seasoned crumbs use panko, then sprinkle the chicken with pepper and rosemary (use salt sparingly, if at all, as there is a lot of salt in the ham and cheese).

Chicken Cordon Bleu Recipe

Ingredients for making Chicken Cordon Bleu:

  • 4 chicken breasts, skinless and boneless
  • 4 ham slices, the size of a slice of bread
  • 4 slices of Swiss cheese, the size of a slice of bread
  • Italian seasoned bread crumbs (Progresso crumbs work very well) or panko (with pepper and rosemary)
  • Flour (for dredging)
  • 2 eggs, stirred

Directions for making Chicken Cordon Bleu:

One at a time, place each chicken breast between two pieces of saran wrap or in a large plastic bag. Using the flat side of a meat mallet or using a rolling pin, pound all over until each is about ¼ inch thick.

Put the ham and cheese at one end of the pounded breast (folding it to a size that fits and making sure the cheese is on the top and the bottom of the piece of ham), tuck in the sides of the chicken breast just a little, then roll them up. Squeeze them a bit to hold the loose end in place or you can secure the loose end with a toothpick. Important: If you secure the loose end with a toothpick, for safety reasons you must remove the toothpick prior to serving the chicken.

Dredge the rolled chicken in the flour, then in the egg, then in the bread crumbs. Place the seam-side down in an oiled baking dish. (If using panko in place of the bread crumbs, sprinkle the chicken rolls with pepper and rosemary just prior to placing them in the oven.)

Bake uncovered at 350 degrees for 25 – 30 minutes or until cooked through.

Other delicious chicken breast recipes:

Lemon Parmesan Chicken Recipe – delicious taste

Coconut Chicken Recipe – a classic, with a dipping sauce so amazing you will eat it with a spoon



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