Chicken Cordon Bleu
Lean chicken cutlets are rolled and stuffed with Black forest ham and gruyere cheese, then coated in a crunchy herbed breadcrumb coating. It’s a great main entree for dinner!
I ate chicken cordon bleu all. the. time. when I was a kid.
This chicken cordon bleu came in a box.
Frozen.
With one of those terribly unappetizing photos printed on the cardboard.
EEK!
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.
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…)
Take some good quality slices of black forest ham and Swiss or Gruyere cheese and place it on top of your chicken.
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.
Roll each piece of chicken in flour, then egg, then panko breadcrumbs, and place on a wire rack over a baking sheet:
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
Lean chicken cutlets are rolled and stuffed with Black forest ham and gruyere cheese, and coated in a crunchy herbed breadcrumb coating. It's a great main entree for dinner!
Ingredients
- 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)
Directions
- 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!
Recipe Notes
Did you make this recipe?
I'd love to know how it went!
Leave a comment or share a photo on social media tagging me @fifteenspatulas.
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 🙂
Hi Julia, I’m so happy to hear your family enjoyed this recipe so much! Happy cooking =)
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!
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?
me encanto lo fácil sencillo y limpio. de preparacion rapida-
Gracias
I stuffed with asparagus
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!
Hi Aline, that is so wonderful! YAY!!
This recipe was a success! However, I made a Keto version, using Almond flour instead of regular flour, and used a gluten free panko bread crumb ..followed the recipe to a T…meanwhile. I thought since the dish was baking instead of frying, so I made a sauce to go with it…in a separate sauce pan, 1tab butter, 1/4 cup chopped onion…i added 3 baby Bella mushrooms sliced… cooking until tender, add a 1 tab. Cooking Sherry…let bubble.. add 1 teas Arrowroot flour to thicken sauce, then add 1 handful fresh baby spinach…stir, add salt & pepper to taste.. . Once the spunach wilted, I poured the sauce over the chicken bundles after removing toothpicks….
Unbelievable! That was delicious!
Hi Philippa, thanks for sharing your modifications. I’m sure others will find it helpful!
This is Philippa….forgot to say I added 1 cup of heavy cream… afywr the Sherry… my apologise….
I made this tonight it was easy and turned out great… I didn’t have panco bread crumbs so I used unseasoned bread crumbs…
Wonderful!!