Chicken Cordon Bleu
I recently came across a Cooking Light recipe for chicken cordon bleu and realized I had never had it before. I happened to have all of the ingredients at home so I decided to give the recipe a try. I adapted it a bit by using what I had on hand and it turned out really REALLY delicious. I loved the salty ham, sharp Swiss cheese, and crunchy panko topping together with the moist and tender chicken. What a great chicken recipe! My son liked it a lot and my cheese-hating daughter even liked it (after she picked out the cheese of course). My husband and I both thought it was excellent! I served this chicken with Roasted Garlic Mashed Potatoes and my House Salad for a delicious meal that we all enjoyed.
How to Make Chicken Cordon Bleu
Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
Place the broth, butter, and garlic into a small bowl then place into the microwave and cook on high for 15 seconds. Combine the Panko, Parmesan cheese, paprika, and oregano together in another bowl; set aside.
Place each chicken breast between two pieces of saran wrap, and pound each to 1/4 inch thickness using a meat mallet. Sprinkle each side of chicken with sea salt and freshly cracked pepper, to taste.
Place one slice of Swiss cheese and one slice of ham on each flattened chicken breast. Roll up each breast jelly roll fashion then secure with toothpicks. Dip each roll into the chicken broth mixture then dredge in the breadcrumb mixture. Place the rolled chicken seam side down in the baking dish.
Bake for 30-35 minutes or until the juices run clear and the tops are golden brown. Remove from the oven and let the meat rest for 4 minutes before removing the toothpicks then slicing and serving. Enjoy.
Equipment
- Baking dish
Ingredients
- ¼ cup of chicken broth
- 1 tbsp butter
- 1 large clove of garlic minced
- ½ cup of Italian seasoned panko crumbs
- 1 tbsp Parmesan cheese
- Dash of paprika
- Dash of oregano
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- 2 slices of ham
- 2 slices of Swiss cheese
Instructions
- Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
- Place the broth, butter, and garlic into a small bowl then place into the microwave and cook on high for 15 seconds.
- Combine the Panko, Parmesan cheese, paprika, and oregano together in another bowl; set aside.
- Place each chicken breast between two pieces of saran wrap, and pound each to 1/4 inch thickness using a meat mallet. Sprinkle each side of chicken with sea salt and freshly cracked pepper, to taste.
- Place one slice of Swiss cheese and one slice of ham on each flattened chicken breast. Roll up each breast jelly roll fashion then secure with toothpicks.
- Dip each roll into the chicken broth mixture then dredge in the breadcrumb mixture. Place the rolled chicken seam side down in the baking dish.
- Bake for 30-35 minutes or until the juices run clear and the tops are golden brown.
- Remove from the oven and let the meat rest for 4 minutes before removing the toothpicks then slicing and serving. Enjoy.
This is one of my husbands favorite dinners and I’ve never made it for him 🙁 This looks amazing and I will be making it soon!
I haven’t made chicken cordon bleu in so long. Now I want to make it soon. Great recipe.
I can’t believe I’ve never had or made chicken cordon bleu either! I mean it looks so tasty, especially with that oozing cheese!
wow! you always amaze me with your work, very impressive!
love chicken cordon bleu and this one looks perfect! your daughter and mine sound like they could be sisters 🙂
Classic and delicious!
Looks absolutely perfect, Pam! Chris loves Chicken Cordon Bleu.. it was actually one of the very first meals I made for him… I bet he would surprised if I made it again.. it’s been a long time since that first time!
Who doesn’t love Chicken Cordon Bleu? I love this lightened version, Pam!
This is one of my family’s favorite ways to eat chicken. I haven’t made it in ages either. I think I’ll add it to next week’s menu. Thanks for the reminder!
This looks delicious! Thanks for sharing, Pam.
This look really amazing!!!
I absolutely love chicken cordon bleu. It’s good anytime, even for company or just for the family. I have an editorial comment for your recipe: I think you mean 1 large clove of “garlic”, not butter. But heck, we all love both. Thanks for such a great recipe.
My mom used to make chicken cordon bleu a lot when I was little…FROM A BOX. It was awful. This looks five million times better.
This looks delicious. I made chicken cordon bleu once and I loved it, after seeing your recipe I will have to make it again.
Wow and so much better than the boring old frozen ones. This is one of my boy’s favorites!
WOW! This is SO delicious! I didn’t have any decent leftover ham to use, so I picked up some prosciutto, which worked wonderfully. This recipe made my husbands night, he LOVES chicken cordon bleu! 🙂
Looks delicious! I haven’t had this in a while.
I just made this tonight…Fabulous and easy…this is definetly going to become a regular dinner in my house…
Boyfriend Raved!!!
My boyfriend is used to eating at high end restaurants and bistos. He absolutely loved this dish. Thank you so much for the recipe.
My daughter has made this recipe and we all LOVE it!
I am having a dinner party with 24 people and want to know if you can freeze this a head of time??? If so, do you think I can follow the whole recipe with bread crumbs and all or just do the initial prep with the ham and cheese and put the bread crumb mixture on after it thaws out???
Hi Marylou,
I am so glad you like the recipe. Unfortunately, I have never tried to freeze it ahead of time so I am not the best person to ask. I did a little Google search and found a lady who preps and freezes her chicken cordon bleu. Below is the link… read through and I think you will find the answers you need. Good luck & please let me know how it turns out.
Cheers,
Pam
https://thesevenhillscollection.wordpress.com/tag/make-ahead-meal/
Pam, my daughter said that since this was an older recipe you probably wouldn’t get back to me. Glad she was wrong and that you responded sooo quickly. Hope to make it tomorrow, freeze it and then cook and serve it Easter week-end. Thanks for getting back with me so quickly. Mary Lou