Fifteen Spatulas

Chicken Cordon Bleu

Chicken Cordon Bleu

I ate chicken cordon bleu all. the. time. when I was a kid.

This chicken cordon bleu came in a box.


With one of those terribly unappetizing photos printed on the cardboard.


It’s strange to think about all the frozen dinners I ate because many were dishes that are so, so, so, simple to put together.

Chicken cordon bleu is one of those simple recipes.

Baked Chicken Cordon Bleu

But regardless, how could you not take pleasure in rolling up a piece of chicken with ham and cheese, and rolling it in breadcrumbs?

Start out with some chicken cutlets. These are super thin slices of chicken breast that you can buy from the store.

Lay each chicken cutlet out and season with salt and pepper (and don’t mind the avocado on my cutting board…)

Chicken Rollatini

Take some good quality slices of black forest ham and Swiss or Gruyere cheese and place it on top of your chicken.

Ham and Swiss Chicken Cordon Bleu

Roll it all up nice and tight and either tie it up with kitchen twine or stick in some toothpicks to secure.

I recommend that you put the exact same number of toothpicks in each chicken so you remember how many to take out when ready to serve. Toothpicks don’t taste good with the chicken.

Ham and Cheese Stuffed Chicken

Roll each piece of chicken in flour, then egg, then panko breadcrumbs, and place on a wire rack over a baking sheet:

Panko Chicken Cordon Bleu

Bake for a half hour until the chicken is cooked through and the cheese is gooey!

PS This is a good make-ahead dish. You can roll up the chicken breasts and secure a day in advance, then roll in the flour/egg/breadcrumbs right before baking and pop it into the oven.

Chicken Cordon Bleu

Yield: Serves 4


1 lb chicken cutlets (I had 5)
1/4 cup flour
1 egg, whisked
1 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
salt and pepper
about 2 tbsp olive oil, for drizzling
1/3 lb thinly sliced black forest ham
1/3 lb thinly sliced Swiss or Gruyere cheese (or you can do grated cheese instead)


Preheat the oven to 350 degrees F. Set a wire rack on top of a baking sheet.

Set up your breading stations by placing the flour in the first bowl, the egg in the second, and the panko in the third. Season the panko by adding the garlic powder, onion powder, paprika, dried thyme, and salt.

Lay out your chicken cutlets on a cutting board and gather up some toothpicks, about 2 or 3 per cutlet (or you can tie it up with kitchen twine if you prefer that). Season both sides of the chicken cutlets with salt and pepper, and drizzle on a little bit of olive oil. Place a single layer of both ham and cheese on each cutlet, and roll it up tightly. Secure with the toothpicks or tie it up with twine to keep it closed up.

Dip the rolled chicken slices first in the flour, then in the egg, then in the panko breadcrumbs, shaking off the excess coating every step of the way (if you don't do this, your breading will want to fall off later). Place on the wire rack.

Baking time will vary depending on how big your chicken cutlets are, but 30-35 minutes should be about right. I bake the chicken until it's about 152 degrees F inside (rises to about 155-157 during resting), to make sure it doesn't overcook. Let the chicken rest for about 5-10 minutes out of the oven so the juices don't run out, and remove the toothpicks or kitchen twine before serving. Enjoy!

Leave a comment:


  1. DB-The Foodie Stuntman posted on August 24, 2012 at 2:19 pm (#)

    I used to hate the breading procedure of flour, eggs, and then breadcrumbs because my fingers get so messy (I use it for my chicken fingers recipe). I happened to be watching Dinner: Impossible one evening and learned a trick: use one hand for your dry ingredients (flour and breadcrumbs) and your other for your wet ingredient (egg). How do you avoid the ingredients being caked on your fingers?

    • Joanne Ozug replied on August 24th, 2012 at 2:28 pm

      Yes, I usually try to use one hand for each set, though my hands get kind of caked anyway haha. To reduce that I do all of the chicken cutlets in the flour first (nothing sticks to my hands then), then I do each individually through the egg and the breadcrumbs.

  2. Elle posted on August 24, 2012 at 2:20 pm (#)

    Looks so simple to make and so yummy!!

  3. denise posted on August 24, 2012 at 2:40 pm (#)

    Oh My this looks delicious and actually do-able ! What, may I ask, would be some good sides to serve with this dish?? Let me know soon, as grocery shopping is happening soon and so is Sunday (I’d like to make this for Sunday !)
    Thanks, Denise

  4. Suzie posted on August 24, 2012 at 2:48 pm (#)

    I’ve had this at restaurants and have never even thought to make it. I’m definitely going to after seeing how easy you’ve made it look :)

  5. Jessica@AKitchenAddiction posted on August 24, 2012 at 2:51 pm (#)

    This looks so much better than the frozen variety!! Yum!

  6. Tommy posted on August 25, 2012 at 12:25 pm (#)

    I used to eat chicken cordon bleu out of a box too! They were always oddly shaped, like little oblong and humped chicken pockets. This blows them out of the freezer completely! I love the breading, and your fancy spiraling.

  7. Nuts posted on August 25, 2012 at 2:01 pm (#)

    My friend stuffs her’s with spinach too.

  8. suzanne Perazzini posted on August 25, 2012 at 9:15 pm (#)

    I have been doing this or something similar for years and use tongs to dip them in the flour, egg and crumbs. Works well. I do use my fingers to pat the crumbs on firmly though.

  9. The Food Hunter posted on August 27, 2012 at 5:24 pm (#)

    yep…as a kid I ate it all the time too

  10. Anita at Hungry Couple posted on August 28, 2012 at 8:36 am (#)

    I also ate those frozen ones as a kid and loved them. :) Your grown up version looks so appetizing!

  11. Dara posted on August 28, 2012 at 9:39 am (#)

    This look so delicious! I have never even attempted to make this – but you make is seem so easy. Well done.

  12. Nancy posted on September 4, 2012 at 12:56 pm (#)

    I made this recipe last week and loved it. I couldn’t find chicken cutlets so used fillets and then sliced it thinner myself. I also think I needed to add more seasoning to the panko breadcrumbs since I didn’t taste it as much. Overall great recipe, thank you for making it seem so simple!

    • Joanne Ozug replied on September 4th, 2012 at 8:25 pm

      Hi Nancy, thanks for stopping by to let me know! I’m so glad. Some brands of panko breadcrumbs are bland so definitely season it to taste. Happy cooking!!!

  13. Norma-Platanos, Mangoes and Me! posted on September 19, 2012 at 4:56 pm (#)

    I used to make this so long ago when I first started cooking and I thought it was such an elegant dish. Looks wonderful.

  14. Frank Mosher posted on October 28, 2012 at 9:55 am (#)

    Haven’t had this dish in over twenty years if not longer, and then, I think we fried it like Chicken Kiev. Anyway, great reminder and I made it exactly per your recipe, just pam sprayed the panko before putting in oven. It was exceptional! Thanks for the reminder and excellent, concise recipe.

    • Joanne Ozug replied on October 28th, 2012 at 3:40 pm

      Hi Frank, I’m so glad you enjoyed the dish! That is a great idea to spray the panko before putting it in the oven, I bet it makes it extra crispy. I love learning new ideas from the wonderful people in the Fifteen Spatulas community, so thank you for sharing. Happy cooking!

  15. Gloria posted on February 22, 2013 at 1:48 pm (#)

    Chicken is all prepared and waiting in the refrig. for later…can’t wait, it’s going to be so yummy. My side of choice is the asparagus coin and chickpea salad, it’s just waiting to be eaten…Yep, I did the taste test, and it is wonderful…
    Doing the turkey chili tomorrow if I can find out what to substitute for the fire roasted tomatoes?

    • Joanne Ozug replied on February 22nd, 2013 at 1:52 pm

      Hi Gloria, that’s wonderful! I hope you enjoy your dinner!!! Fire roasted tomatoes are available in all grocery stores (they are just diced tomatoes with a deeper roasted flavor) but you can just substitute some diced tomatoes if you have some of those on hand (either canned or fresh). Love that chili!

      • Gloria replied on February 22nd, 2013 at 2:02 pm

        Thank you, thank you, thank you….

  16. Julija posted on November 12, 2013 at 4:17 pm (#)

    Hello :)
    I just cooked following this recipe :) All family happy and can’t believe that such an easy recipe can be so tasty :) Thank You so much for sharing this recipe :)

    • Joanne Ozug replied on November 15th, 2013 at 10:02 am

      Hi Julia, I’m so happy to hear your family enjoyed this recipe so much! Happy cooking =)

  17. Venus posted on August 6, 2014 at 2:37 am (#)

    Looks so yummy! Just a question can i prepare it 2 days before the actual baked? When can i store it after rolling to bread crumbs, freezer or refridge? Plan to make this coming saturday for my party but wondering how can i prepare all my food without rushing. Hope you can help me. Thanks!

    • Joanne Ozug replied on August 7th, 2014 at 10:50 am

      Hi Venus, I’m not sure this is a good make-ahead recipe, just because I think the bread crumbs may get soggy. Sorry to say, just don’t want them to not turn out well for the party. Maybe you could roll them in the bread crumbs right before?

  18. Martha Cristina cabrera Winkelried posted on November 25, 2014 at 1:12 am (#)

    me encanto lo fácil sencillo y limpio. de preparacion rapida-

  19. kyle posted on March 8, 2015 at 2:28 pm (#)

    I stuffed with asparagus 

  20. Aline posted on May 17, 2015 at 3:39 pm (#)

    Thank you Joanne for this great recipe! And thank you Pinterest to let me discover you.
    I made the recipe tonight for my tomorrow lunch box. The smell is so good and it looks so good. When my husband so that, he told me he was looking forward to be tomorrow. I just replace the panko by oat bran.

    Now, it’s time to take a look to all your blog. A big thank you form France!

    • Joanne Ozug replied on May 25th, 2015 at 9:34 am

      Hi Aline, that is so wonderful! YAY!!