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Chicken Cordon Bleu recipe from Petit Robert Bistro

Chef Jacky Robert demonstrated how to make this classic chicken, ham and cheese dish.
Chef Jacky Robert demonstrated how to make this classic chicken, ham and cheese dish.
Sandi Miller

This dish, “Blue Ribbon” in French, was created in Switzerland in the 1940s. It needs to be served very hot for the cheese to be melted and delicious, he added.

This recipe was part of the chef's monthly demo series.

  • 4 6-ounce chicken breasts, skin on.
  • 4 2-ounce aged Gruyére cheese, cut in length about 4 inches long to form “sticks”
  • 4 slices Danish ham, sandwich size
  • 2 eggs, beaten
  • 4 ounces bread crumbs, preferably Panko
  • 4 ounces all-purpose flour
  • 1 cup corn/olive oil blend
  • salt and pepper to taste
  • 1 large shallot
  • A cup of burgundy wine


  1. Between two sheets of plastic wrap, pound the breast of chicken, skinside down.
  2. Lay the ham over the chicken, and roll the cheese stick with the chicken and ham until it forms a tight cylinder.
  3. Season with salt and pepper. Heat the oil in the pan on medium.
  4. Delicately roll the chicken into the flour, then in the egg wash, then the breadcrumbs.
  5. Fry in the oil, just until brown.
  6. If you are making this for guests ahead of time, then you can reheat the fried chicken in an oven for 15-20 minutes.
  7. Serve with a reduction of chopped shallots and red Burgundy wine.

Note: he didn’t have the instructions on how to do this in the written recipe. Here’s one method I use, that he more or less used in the demo: In a new pan, add the shallot to some oil cook over medium heat until golden, about 2 minutes. Drain away excess oil, and add the wine. Bring to a boil and cook until reduced by half and it’s a little syrupy, about 5 minutes. Remove from the heat, and whisk in a pat or so of butter for flavor. Add a few pinches of salt and pepper to taste.

Serve with a Cote du Rhone or Beaujolais. Serves 4.

From Chef Jacky Robert’s demo series benefiting “Chefs Feed Kids” foundation

Petit Robert Bistro

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