Chicken Cordon Bleu

Chicken Cordon Bleu – This is the ultimate creation with ham and cheese! Made with chicken breasts wrapped around ham and Swiss, breaded, and fried crisp. Each slice will reveal a gorgeous swirl of flavor. While it’s a labor of love, each bite will be so worth the effort.

What is chicken cordon bleu?

Crispy on the outside with tender chicken breast swirled around melty cheese nestled inside with thin slices of deli ham; can it get better than this? This is what you need to have planned for your next special dinner. You know I’m all about making your favorite gourmet meals accessible at home!

While this recipe does take a little extra care and love than what I usually post, I’ve also included instructions for freezing your cordon bleu. Cooked or uncooked, you can make dinner time a little easier and a lot more special if you prep a few batches of these rolls at once. Trust me, you’re going to want to enjoy this recipe again and again!

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Chicken breasts – Boneless and skinless.
• Ham – Any type you like! Thin slices work best.
• Swiss cheese – Get some big slices. If you have smaller ones, you’ll have to use 2 slices per chicken breast.
• Flour – All-purpose.
• Eggs – I used large eggs.
• Breadcrumbs – I love using Panko breadcrumbs for recipes like these because it results in the crispiest chicken.
• Salt & pepper – Season to taste.
• Vegetable oil – For frying. Other frying oils are peanut, soybean, canola, corn, safflower, and sunflower oils.
• Butter – Unsalted.
• Milk – Any type of milk you have. If you use a non-dairy alternative, find one with a mild flavor.
• Dijon mustard – Smooth works best, but if you have grainy that will be okay as well.
• Parmesan cheese – Freshly shredded parmesan will be best to give you a perfectly silky consistency for your sauce.

How to make chicken cordon bleu

1. Flatten chicken breasts: Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it’s about 1/4″ thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
2. Roll: Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 pieces of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
3. Dredge: Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
4. Fry: Fill a deep skillet about 1″ high with the vegetable oil. Heat to 325F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165F.* Let the chicken rest for 5-10 minutes.
5. Start the sauce: Melt the butter in a saucepan over medium heat. Add the flour, whisk well, and cook for 1-2 minutes.
6. Finish and serve: Pour the milk slowly, while whisking, until fully incorporated and smooth. Add the dijon and parmesan cheese. Bring the sauce to a bubble, while continuously whisking, until it has thickened. Taste for salt and season as necessary. Serve the chicken with a scoop of sauce.

Baked chicken cordon bleu

1. Follow the recipe as written from steps 1-3.
2. Preheat the oven to 450F. Line a baking sheet with parchment paper
3. Place the chicken, seam-side-down, on the baking sheet after dredging. Give each piece a spritz with cooking spray.
4. Bake for 25 minutes or until cooked through and golden brown.

Some Tips

1. When pounding out the chicken, start from the center and work your way out. Work slowly and try to avoid any tears.
2. Roll the chicken tightly in the plastic wrap. This will make the process much easier for dredging and frying.
3. Get an instant-read digital thermometer. This way you can test the chicken to ensure it’s fully cooked.
4. If the chicken is browned on the outside but still not fully cooked on the inside, you can finish it in the oven at 350F for 5-10 minutes or until the internal temperature reads 165F.
5. Use freshly grated parmesan rather than the shakable variety in a can. This will make sure your sauce is silky, not grainy.

How to serve

This recipe is quite filling on its own, so I would keep it to just one or two sides. You can offer up a simple salad, roasted veggies, potatoes; just about anything! Here are my favorites:

• White Beans with Bacon and Herbs
• Mashed Potatoes
• Zucchini Potato Bake
• Quinoa Salad
• Chickpea Tomato Salad
• Broccoli Salad
• Italian Roasted Mushrooms and Vegetables
• Garlic Parmesan Roasted Brussels Sprouts
• Parmesan Roasted Broccoli

Leftovers

Transfer the cordon bleu to an airtight container and store in the fridge for 3-4 days. Since there is a breadcrumb dredge, it can become a bit soggy when reheated in the microwave. The best form of reheating is your oven. Preheat to 325F, place the leftover chicken on a sheet equipped with a rack, and bake for 10-15 minutes or until heated through.

The sauce will last 4-5 days stored in an airtight container in the fridge. Reheat in the microwave, or you can reheat in a saucepan over medium heat. If you find the sauce has thickened too much, you can thin it out with a bit of milk.

How to freeze

Uncooked

If you’re planning on having some extras prepped, chicken cordon bleu is a great option for an easy weeknight freezer meal. After dredging the chicken, place the rolls on a parchment paper lined baking sheet. Freeze for 2 hours, then transfer the rolls to a large sealable freezer bag or airtight container. It will keep for 3-4 months.

Let the rolls thaw overnight in the fridge, then cook as per the recipe instructions. In this case, since the chicken may still be a little frozen in the middle, check out the recipe notes for instructions on how to finish cooking the chicken fully in the oven.

Cooked

Let the chicken cool fully to room temperature. Place the rolls on a baking sheet lined with parchment paper and freeze for 2 hours. Transfer the rolls to a large freezer bag or airtight container. It will last 4 months frozen.

Let the chicken thaw completely in the fridge overnight. Preheat the oven to 325F, place the leftover chicken on a sheet equipped with a rack, and bake for 10-15 minutes or until heated through.

Did you love this recipe? Try these:

• Chicken Kiev
• Cheese and Prosciutto Stuffed Chicken Breasts
• Chicken Schnitzel or Pork Schnitzel
• Chicken Parmesan
• Crispy Fried Chicken
• Bruschetta Chicken
• Lemon Chicken Piccata