Chicken Cordon Bleu Recipe

Great recipe to make ahead and freeze too! I dip the rolled up chicken in melted butter before rolling in bread crumbs.

Very good! I can NEVER get breasts thin enough to roll so I cut breasts in half almost all the way through and laid a piece of Healthy Choice Ham and provolone in the cut; sprinkled Italian breadcrumbs on bottom of dish; laid chicken on top and then sprinkled more bread crumbs on chicken. Very tasty!

This is a good recipe ! dipped the pounded chicken thighs in egg and then rolled them in gluten free breadcrumbs(seasoned with garlic, salt, pepper, onion powder) ... I didn't have ham so I used turkey bacon and provolone - delicious!! I also made a mushroom cream sauce (cream, mushrooms, sautéed shallots & garlic w/ dry sherry) it was excellent!!

Wonderful! I was surprised that it wasn't difficult, just a few steps. I recommend having a partner help out with the breading part. One person with messy hands doing the rolling, dipping and breading and the clean hands person doing the spices, ham, and cheese. I filleted my chicken breasts and pounded them, so I got about 10-12 out of 5/6 breasts. I did not add salt at all since I used deli ham and swiss cheese slices which has a lot of salt already. The only spice I used was pepper on the pounded breasts. Don't forget to use long skewers to keep your rolls together. After rolling them up, I dunked them in egg and coated in Italian breadcrumbs. Added a pat of butter to the tops before baking. Baked at 375 for 30 min and they came out perfectly! Served as medallions with Béchamel sauce drizzle (made from a packet), asparagus spears, and couscous. It was a hit!! Thanks for the recipe!

I too selected this recipe because I had 1) leftover ham to use up and 2) this version seemed simple enough for a weeknight meal. Check yes to both!!! No - it’s not the most exquisite version out there but dang! Is it good! If you have a good, sharp knife - you could use three chicken breasts and slice them in half to make 6 portions (which is what I did). I still pounded them flat because chicken breasts are imperfect in thickness. Having them in equal thickness will insure cook time accuracy. I also eyeballed and added garlic and onion powder to the breadcrumb mixture - approx 1/4 tsp each. Took another reviewer’s advice and cooked at 400 for 25 min, then added the cheese to the top for the last 3 minutes (28 min total) for perfectly baked chicken. Served with White Sauce by Carolyn O from this site - which was very nice but not a requirement to the success of this recipe. Overall very good take on a classic favorite! Glad I found and would make again! Thanks Jill M for creating and posting an easy version for the masses!

I’ve made Chicken Cordon Bleu many times modified recipes, corrected the dryness to Chicken by adding melted Margarine in bottom of baking dish and adding Margarine on Top of Each Chicken Breaded Breast. Breaded Coating added Crushed Up French Onions to add flavor to the Coated Chicken Breast. Also added Honey Dijon Dressing 30 minutes before Removing from Oven when it’s Done.

While this recipe is delicious, I really want to give 5 Stars to the comment by LLPUTNEY. My fiancé absolutely loved that sauce! He is putting it on everything! For those that missed it, it’s one can cream of chicken soup, 1/2 cup sour cream and 1 TBS lemon juice. (I did thin it out a bit and also added some cracked pepper.) So simple, but yet so good! Thanks!

I followed the recipe, did an egg wash before coating with seasoned crumbs and topoed with a pat of butter, used convection roast setting on oven and cooked for 36 minutes.

Just perfect for any occasion.

My new go-to cordon bleu recipe. I took others’ suggestions to wash them in egg whites and roll in crumbs, and a healthy layer of honey mustard between the chicken and ham. Great over rice or egg noodles.

Wanting to use what I had in the fridge, I used smoked bacon instead of ham because we were out. I wasn't sure if the flavors would match....I won't make it without bacon in future! I cook the bacon for @10 minutes before I roll into chicken & cheese.

This was very good. I bought thin cut breasts but still needed to pound them. I used smoked Gouda and low sodium ham. After rolling the breasts, I spread a little mixture of mayo and dijon over the top of the rolls and pressed Seasoned Panko into the rolls. Then I put another slice of smoked Gouda over the rolls. 30 minutes in the 359 degree oven was perfect.

The only thing I changed was I added a drizzle of olive oil onto the chicken before breadcrumbs, I made the sauce to go with.. I also cooked it in white wine.

The only thing I do different is when I wrap them in plastic.I set them in the frigerator for a half hour before baking them. It keeps their shape Better when baking.

Followed every step closely, but a added smoked gouda to half of my batch. Those were the best ones. First time ever making this, and I'm suuuuuper impressed with how they turned out. They'll be even better next time!

Try a different cheese havarti Provolone mozzarella gorzonollo

Awesome it was easy and delicious

This just wasn't good. I questioned putting cheese in the chicken prior to baking and I was right. It all melted and ran out into the pan. There is no need to add salt to the chicken. Between the cheese and the ham, there is plenty of salt. Unfortunately, I added the salt and the meal came out too salty. Also, the chicken was the texture of rubber. The breadcrumbs on top stayed dry and weren't crispy at all. My son couldn't eat it and I'm throwing the recipe away.

Very easy recipe and tastes delicious. I use the thin cut chicken breasts so I don't have to pound them out. I include some dijon or honey mustard for dipping.

This was easy to make. Next time, I will use 2 slices of ham in each and maybe top with a Piece of tomato or a cherry tomato on top of the toothpick.