Basic rooster sous-chef (baked or fried)

Chicken cordon bleu is one of the family’s favorite classic dinners. Whether you bake it or fry it, the ooey-gooey cheese, hearty ham, and crispy breadcrumb coating make it really delicious.

We’re seriously dizzy about this recipe. Chicken Cordon Bleu is the ultimate comfort meal. We have so many fond memories of eating this as kids, but it always came out of a box. These days it’s all about turning our favorite classic recipes into restaurant quality homemade recipes that anyone can enjoy, and this one won’t let you down. While it’s more arduous than pulling it out of a box when frozen and dipping it in the microwave, it’s still very easy to make, and we’re confident it’s worth the effort.

  • Baking versus roasting chicken cordon bleu:

    How you end up cooking your chicken cordon bleu depends entirely on your personal taste preferences. Roasting just makes everything better. We love what adds crispness and flavor to fried food. However, sometimes we want something lighter and prefer to bake it. Try it both ways and find out what you like best!

  • Cheese substitute:

    We love good Swiss cheese, but if you don’t have access to Swiss cheese or just don’t like it, you can always replace it with your favorite processed cheese. For a fun variation, use mozzarella.

  • How to beat chicken thin if you don’t have a hammer:

    A mallet is a great tool for those recipes that want thinly pounded chicken breasts in your kitchen, but we know not everyone has one. If you don’t own a hammer, don’t worry! Just pull out your rolling pin and pound your chicken 1/4 inch thick with one end.

  • What kind of ham should I use?

    This recipe simply calls for Deli Ham. We like to stick to a high quality deli ham that you can find behind the counter at your local grocery store.

  • Thickening with corn starch vs. flour:

    Everyone has their own favorite thickener. Some like to avoid the gluten in flour or just don’t like the taste of flour that sometimes lingers if you don’t cook it long enough. It really shouldn’t make much difference what you use, but we’ve found that we prefer cornstarch to thicken this sauce.

  • Warm up and storage instructions:

    Store any leftovers in an airtight container in the refrigerator for up to 5 days. For the best taste and to retain moisture, preheat the oven to 350 degrees until it has warmed up.

Chicken cordon bleu on a plate.

If you like this recipe, you may be interested in these other delicious chicken dinner recipes:

Check out the video below where Rachel will walk you through each step of this recipe. Sometimes it helps to have a picture and we always have you covered with our cooking show. The full recipe collection can be found on YouTube, Facebook Watch or our Facebook page or right here on our website with the corresponding recipes.

Chicken cordon bleu cut into pieces on a plate.

Chicken cordon bleu is one of the family’s favorite classic dinners. Whether you bake it or fry it, the ooey-gooey cheese, hearty ham, and crispy breadcrumb coating make it really delicious.

ingredients

Chicken cordon bleu

  • 4th Boneless and skinless chicken breasts
  • 1 teaspoon Salt-
  • 1 teaspoon black pepper
  • 8th thin slices of ham
  • 8th thin slices of Swiss cheese
  • 1/2 Cup Flour
  • 1 big egg
  • 1 tablespoon water
  • 1 Cup simple breadcrumbs
  • 1/2 Cup Vegetable oil to fry

Creamy Dijon mustard sauce (optional)

  • 2 tablespoon butter
  • 1 tablespoon Cornstarch
  • 1 Cup milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Brown sugar
  • 1 teaspoon Apple Cider Vinegar

manual

  • Place the chicken breasts between two pieces of parchment paper or plastic wrap, one at a time. Use a mallet to pound the chicken 1/4-inch thick. Season both sides with salt and pepper.

  • Place 2 slices of ham and 2 slices of Swiss cheese on each chicken breast. Roll up tightly.

  • Spread flour on one plate and breadcrumbs on another. In a shallow bowl, whisk the egg with 1 tablespoon of water.

  • Roll the stuffed chicken in flour to coat. Dip in egg mixture and then roll in breadcrumbs to coat.

roast meat

  • In a large, heavy pan, heat half a cup of vegetable oil to 350 degrees Fahrenheit. Soak the chicken in oil and cook, 4 to 5 minutes per side, until the chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the oil and adjust the heat as needed to keep it near 350 degrees.

TO BAKE

  • Preheat the oven to 450 degrees Fahrenheit and lightly grease a 9 × 13 pan or baking sheet.

  • Put the prepared chicken on the pan. Lightly spray the tips with non-stick cooking spray. Bake in the preheated oven for 25 to 30 minutes, until the chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.

Creamy Dijon mustard sauce

  • Melt the butter in a small saucepan over medium heat. Stir in cornstarch until all white spots are absorbed. Pour in milk and stir in Dijon mustard, brown sugar and apple cider vinegar. Continue whisking until the sauce has thickened. This should only take a few minutes.

  • Serve over cooked chicken cordon bleu.

Portion: 1chest | Calories: 684kcal | Carbohydrates: 42G | Protein: 54G | Fat: 32G | Saturated fatty acids: 15thG | Trans fat: 1G | Cholesterol: 200mg | Sodium: 1776mg | Potassium: 788mg | Fiber: 2G | Sugar: 8thG | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 415mg | Iron: 3mg

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