Chicken Cordon Bleu

River Seine, Paris

Bateaux mouches approach the Pont Royal on the River Seine in Paris

The term “cordon bleu” or blue ribbon (in English) is synonymous with a top merit in French cuisine. There is also a prestigious international school, Le Cordon Bleu, whose alumni include some of the world’s top chefs. I was recently at a banquet and was served Chicken Cordon Bleu. We were served a processed, frozen, deep fried version that had sat under the heat lamp for too long. Most agreed, this chicken dish would not merit top prize in any cooking competition. Some people at my table had never had it before so I explained how I thought it should be made, the good “old-fashioned way”.

Chicken cordon bleu

Chicken cordon bleu with a golden brown breading and a ham and melted cheese centre.

Chicken Cordon Bleu
Serves 4
This classic breaded chicken breast with a ham and cheese centre is "très délcieux".
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
901 calories
65 g
251 g
44 g
58 g
20 g
307 g
1254 g
5 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 901
Calories from Fat 390
% Daily Value *
Total Fat 44g
Saturated Fat 20g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 251mg
Sodium 1254mg
Total Carbohydrates 65g
Dietary Fiber 3g
Sugars 5g
Protein 58g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup flour
  2. 2 eggs
  3. ¼ cup milk
  4. 2 cups to bread crumbs
  5. ½ tsp paprika
  6. 1/4 tsp garlic salt
  7. 1/2 tsp fresh ground black pepper
  8. 4 chicken breasts, boneless and skinless
  9. 8 cheese slices, Swiss, Gruyère or Jarlsberg
  10. 4 slices of deli smoked ham
  11. 3 tbsp olive oil
  12. 2 tbsp butter
  1. Preheat oven to 400 degrees F.
  2. Prepare a breading station: Add flour to first a wide shallow bowl. Add eggs and milk to second bowl and whisk to combine. Add to third bowl for the bread crumbs and mix in the paprika, garlic salt and pepper. Set aside.
  3. Place each chicken breast between 2 sheets of plastic wrap. With meat mallet or rolling pin, evenly pound to ¼-inch thickness.
  4. Leaving at least a ½-inch border, lay 1 ham slice and 2 cheese slices in the centre of each chicken breast.
  5. Fold in the narrower sides, then using the plastic wrap, roll the longer sides around the filling. Make sure the filling is concealed completely. Secure with a toothpick.
  6. Dredge each stuffed chicken breast in flour. Then dip in eggs, allow excess to drip off. Roll in bread crumbs making sure they are completely coated.
  7. To a large skillet, add olive oil and butter and heat to medium. When oil is hot, add breaded chicken breasts. Fry until breading is golden brown, about 2-3 minutes per side.
  8. Transfer chicken to a baking sheet lined with parchment paper. Bake until chicken is cooked throughout, about 15 to 20 minutes, depending on thickness of chicken breast.
The World on a Platter
Chicken cordon bleu preparation

Use the plastic wrap to help fold and roll the chicken up before breading.

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