With just 5 ingredients you can make this recipe for easy chicken cordon bleu recipe. Chicken, ham, Swiss cheese, an egg and bread crumbs are all you need to make this easy chicken cordon bleu. This easy chicken cordon bleu comes from a country club so you know it is fancy and delicious!
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My first job was at the local country club. I was a prep cook for the fancy banquets and weddings held in the ball room. I learned knife skills, culinary terms, what it was like to be a non-smoker in an on the clock smoke break world and how to make chicken cordon bleu. Lots and lots of chicken cordon bleu.
Pound, season, fill roll, dredge, dunk, crumb and freeze. Over and over. I could roll chicken cordon bleu in my sleep!
Now that I have children I am looking for dishes that my children will eat for dinner. They love chicken nuggets, so I thought I would try and switch it up one day to see if I could broaden their tastebuds just a bit. And much to my surprise it worked! So much so, my four year old asked for it again tonight! This kid never asks for anything other than pasta and sauce for dinner so I am considering chicken cordon bleu a success!
What is in chicken cordon bleu?
- chicken breast, boneless, skinless
- ham
- swiss cheese
- egg wash
- flour, for dredging
- bread crumbs
- oil for frying
What do you serve with chicken cordon bleu?
- Couscous – Serve on a bed of your favorite couscous. I cook my couscous in chicken stock for an extra boost of flavor.
- Roasted Potatoes– Another delicious option is to serve along side this dish pan roasted potatoes.
- Pasta– My kids can’t get enough of pasta with their chicken cordon bleu.
- Vegetables – pick your favorite vegetable. The beauty of this easy dish is that it goes with so many vegetables.
Can you microwave Chicken Cordon Bleu?
I am sure everyone has an opinion on this one but I encourage you NOT to microwave chicken cordon bleu. The microwave has a tendency to toughen and and make the chicken meat rubbery. Please don’t microwave chicken.
How do you bake frozen chicken cordon bleu?
- Place frozen chicken cordon bleu on a baking sheet.
- Bake in a preheated 350 oven for 50-75 minutes or until an internal thermometer reads 165.
More Delicious Chicken Recipes:
How to make chicken cordon bleu:
- Split each chicken breast in half. If they are still on the thick side, give them a bit of a pounding between two sheets of plastic wrap or in a plastic zip top bag.
- Sprinkle the chicken with salt, pepper, and parsley. There are no real measurements. Just pretend you are on a cooking show and sprinkle as they would. You will be fine.
- Fold 2 slices of ham and a 1/2 a slice of swiss cheese on each chicken breast.
- Starting at the thinner side of the chicken breast, roll it up with the ham and swiss on the inside. Secure with 2 wooden toothpicks.
- Coat each chicken roll in flour that has been flavored with salt and pepper. Be sure to coat completely.
- Beat an egg with a splash of water to create an egg wash. Roll each chicken roll in the egg wash.
- Roll in bread crumbs and coat completely.
- In a pan with a small amount of oil brown every side of the chicken cordon blue. I find it best to start with the seam side of the roll. It helps ‘seal’ the chicken closed. At the country club we would deep fry them till golden in a deep-fried.
- Turn until all sides are golden brown. The idea is not to cook them through but just to brown them on all sides.
- Remove the chicken rolls from the pan and allow them to rest on paper towels.
- When you are ready to bake off your chicken, turn your oven to 400 and cover them with foil and bake approximately 45 minutes to until an internal temperature of 165 is reached.
Easy Chicken Cordon Bleu Recipe
Ingredients
- 2 chicken breasts split
- 8 slices ham
- 2 slices Swiss cheese
- 1 egg
- Bread crumbs
- salt
- pepper
- parsley
Instructions
- Split each chicken breast in half. If they are still on the thick side, give them a bit of a pounding between two sheets of plastic wrap or in a plastic zip top bag.
- Sprinkle the chicken with salt, pepper, and parsley. There are no real measurements. Just pretend you are on a cooking show and sprinkle as they would. You will be fine.
- Fold 2 slices of ham and a 1/2 a slice of swiss cheese on each chicken breast.
- Starting at the thinner side of the chicken breast, roll it up with the ham and swiss on the inside. Secure with 2 wooden toothpicks.
- Coat each chicken roll in flour that has been flavored with salt and pepper. Be sure to coat completely.
- Beat an egg with a splash of water to create an egg wash. Roll each chicken roll in the egg wash.
- Roll in bread crumbs and coat completely.
- In a pan with a small amount of oil brown every side of the chicken cordon blue. I find it best to start with the seam side of the roll. It helps ‘seal’ the chicken closed. At the country club we would deep fry them till golden in a deep frier.
- Turn until all sides are golden brown. The idea is not to cook them through but just to brown them on all sides.
- Remove the chicken cordon bleu from the pan and allow them to rest on paper towels.
- When you are ready to bake off your chicken, turn your oven to 400 and cover the them with foil and bake approximately 45 minutes to until an internal temperature of 165 is reached.
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Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
originally published Feb 15, 2015
Sarah Mock says
ok… now you need to share your recipe for dijon butter sauce! What is this magic!!!? Give me a link if you have one!
Stephanie says
This sounds delicious! I’ve never breaded my chicken cordon bleu, but instead baked it with a dijon butter sauce. I’m now thinking your cordon bleu with my dijon butter sauce on the side may be a match made in heaven!
Sarah Mock says
Thanks so much Jo-Lynn! There are a few steps involved but it is well worth the effort!
Jo-Lynne Shane says
That looks AMAZING! I’ve always loved chicken cordon bleu, but I’ve never tried to make it myself.