Classic Chicken Cordon Bleu Recipe

Tastes like the fancy restaurant version. This is wonderful, Behr! The only thing I changed was to substitute 3T garlic flavored olive oil for the butter. Used cooking string rather than toothpicks. Doubled the sauce so we could have some with our steamed aparagus. This wine sauce is out of this world! Next time I'll try rolling the chicken in Panko crumbs.Thanks for sharing.

This chicken is awesome. I exspecially like the white wine sauce. I've tried it with many different wines, and i liked it best with Sauvignon Blanc. Serving it over rice and asparagus makes for a deliciously unified and well-rounded meal. I just tripled the wine and boullion after i took the chicken out and let it cook off a little, then added triple the whipping cream and triple the cornstarch, plus a little paprika for color. Some people point out that the swiss melts out of the chicken, which can be solved by wrapping the swiss in a few thinnly-sliced pieces of ham. This is one of my favorite meals, and it's amazingly easy!

Followed the recipe exactly and it came out perfect! It was wonderful !!! I did however use deli sliced ham and wrapped the cheese up in it so it would not melt out during cooking. See my photo's - Yummy !!! I will definately be making this again and again. Note: Do NOT sub half and half for heavy whipping cream. You will also want to double the sauce - because it is soooo good - Thank you for sharing your recipe

I made a few changes to this recipe. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Second, I fried the chicken in butter for about 10 minutes until it was nicely browned, then I put it in the oven at 350 for another 20 minutes. Instead of simmering the chicken in the sauce, I whisked the cream,wine, bouillon and cornstarch in a bowl, then simmered it for about 10 min. alone, and spooned it over the chicken. It turned out fantastic. My fiancee` said this was the best dish I ever made, and he's more of a beef man. Thank you!

This is an excellent recipe, but I still prefer the look and texture of finishing it in a 350' oven. I use the "smokiest" ham I can buy and spread a little dijon inside the breasts before rolling (the "classical" recipe). I also tie the breasts both ways with orange kite string in small bows. They hold together well and look nice. (And the string never gets lost.)

Perfection! I modified this several ways, and it came out fantastic! First, I rolled the chicken, ham and cheese in Saran Wrap and put int the refrigerator for 30 minutes. That helps to hold the shape well before dipping into the flour mixture. Next, I added about 1/4 C plain bread crumbs to the flour, paprika and bouillon mixture for texture. I put 1 tablespoon of butter cut in even, small pieces in a baking dish, then added the white wine enough to cover the bottom. I put the chicken on top of that, then added 1 additional tablespoon of small pieces of butter on top. I cooked covered with foil for 30 minutes at 350 F, then uncovered, sprinkled lightly with grated Parmesan cheese and cooked uncovered another 20 minutes. I made a béarnaise sauce and covered with that for serving. Turned out to be the best we have ever had!

Love it! The toothpicks made the browning a bit difficult so I switched to twine and it’s much better. Only thing is, I don’t know how you could do six chicken breast with this amount of sauce. The sauce is so amazing, I double the recipe and only use four breasts :) I also take a slice of Swiss and break it into small pieces to cook in the sauce, not sure if it actually makes a difference but more cheese is always better right :)

Great tasting recipe. I doubled the sauce and bouillon and cooked the chicken without the cheese and ham. At the end of the cooking I added the ham and cheese on top of the chicken until the cheese melted (I am terrible at wrapping them in the chicken). Very delicious recipe and one of my favorites!

Had no Swiss so used sharp cheddar, added paprika and garlic powder and onion powder and some salt to the flour before rolling it in it. After browning I set it aside for dinner time and baked it in the oven. As suggested I mixed the wine, bouillon, cornstarch and heavy cream and cooked it separately on the stove till thickened, then poured it over the breasts when they came out of the oven. Everyone loved it! Great recipe and not difficult at all!

I found butterflying the breast worked well for me. Allowed to roll up easily. Also seasoned the inside with salt, pepper, dash of cumin and a little rosemary not too much. Try different cheeses too. Perfected wine is Carharrt Sauvignon Blanc to cook with and to share with the meal.

I have used this recipe as my guideline several times. One change that I made is to add panko, salt, pepper and Poultry seasoning to the flour then dip the chicken breast in milk before dipping in flour/panko mixture. Then Cary on with the recipe as called for.

This was really good and an easy recipe!

this was so good i added shallots to the sauce with some garlic powder and onion powder..,, but was gobbled up by my family!!! will make again

I used half and half as well as added a half teaspoon of dried dill weed to the sauce and a half teaspoon Dijon mustard.

I used half & half instead of heavy cream, cause I didn't have any heavy cream.

This was the best chicken dish I have ever made. It had so much flavor and was just so good, I will definitely make it again!

killer - I used heavy cream and finished off the Easter Honey Baked ham. Be sure to cut off the glaze.

So delicious!

My guys loved it. As the one who cooked it I had only 1 issue. I didn't have an actual whisk to whisk it. Used a wooden spoon. The butter separated. What am I doing wrong?

I can’t even… 😍