Chicken Cordon Bleu

Chicken Cordon Bleu is a dish composed of chicken breasts, ham, and Swiss cheese. The ham and Swiss cheese are arranged on top of the chicken breast and rolled together then dredged in bread crumbs.

Though the name sounds complicated, this is a very simple dish to make and can either be fried or baked depending on your preference.

Try this Chicken Cordon Bleu recipe.


4 pieces boneless chicken breast, about 6 ounces each

1/2 cup breadcrumbs

12 slices thin sliced ham

4 slices of Swiss cheese

1 piece raw egg

4 teaspoon butter, softened

1/4 teaspoon salt

2 tsp paprika (optional)

Watch the cooking video:

Cooking procedure:

1. Preheat oven to 350 degrees Fahrenheit

2. Combine softened butter and salt then mix well

3. Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture and sprinkle some paprika.

4. Top the chicken breast with ham slices followed by the Swiss Cheese

5. Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. You may use a toothpick to fasten the end of the chicken breast to keep it from rolling back.

6. After rolling all the chickn breast, combine the remaining butter-salt mixture with egg and whisk until every ingredient is evenly distributed.

7. Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread crumbs.

8. Place the chicken breasts in a greased baking dish then bake for 25 minutes. If the chicken is not fully cooked by this time, you can loosely cover it with aluminum foil and continue baking at lower temperature until the chicken is cooked.

9. Remove from the oven and slice into individual servings.

10. Serve hot. Share and enjoy!

Published by

Vanjo Merano

I blog about Filipino and Asian food and recipes.

33 thoughts on “Chicken Cordon Bleu”

  1. Sir, i have a questioned is it possible to cook also if i used in a Frying pan cause nasira ang oven ko kya ndi me masyadong makpagcook sa oven ..anyway pde ba cya icook ung Chicken Cordon Blue sa frying pan? pls. help me, i want to try to cook this pra nman maiba sa panlasa sa asawa kong german .He loves to eat Fil.Food so i always the recipe here in your site…thnks & GBU!!! more power also to ur site…

  2. thanks panlasang pinoy for your nice website.
    i’ve learned a lot of recipes here. Now im planning to start a short order business here.

  3. Thank you Mr. PanlasangPinoy for sharing this recipe…will prolly cook this dish for my hubby. a friend told me na maganda raw kung wrap sya sa foil and steam it for 30 min. before frying. :)

  4. You may try this simple sauce for the cordon bleu: Heat 2T butter until it start to smoke. Stir in 2T cornstarch, mix well until it forms a lump. Heat milk in a separate pan until it starts to boil then add to the butter-cornstarch mix. Simmer 1-2 min to thicken. Season w/ salt & white pepper powder.

  5. just want to ask if what is the best sauce for chicken condon bleu? and may i know from where this dish originated?

  6. I tried your bicol xpress my husband and friends love it its so yummy hindi masyadong maalat d rin maanghang tama lng.Your the best thank you for sharing all your recipes.Your instructions are so easy to follow thank you again.Tonight i will be cooking drunken shrimp and cordon blu chicken.

  7. try nyo po ung 1 cup evap,1/2 cup all purpose cream,salt,a pinch of nutmeg,1tbsp butter,(2tsp celery finely chopped,2tsp green bell pepper finely chopped,garlic,onion(all inside a cheese cloth))heat in a pan,let simmer,remove the cheese cloth,serve…i tried this also as a dip with chicken spring rolls and chicken fillet

  8. can i use ginger, brown sugar and soy sauce and thickened with cornstarch for the sauce?

  9. I wanna try this recipe. I like chicken cordon bleu so much. The blended sweetness of ham and saltiness of cheese rolled with chicken is so yummy!

    Btw, my maternal grandma’s maiden name is Merano. I wonder if were from the same province– Romblon! :)

  10. will it not burn easy if you put butter on it?i always cook it but i havent try it with butter ,im afraid it migth burn easily?any dip for this that you could recomend?thnx

  11. Hi panlasang pinoy, i tried doing the recipe above and cooked initially at 25 mins.i cooked it again fo r another 25 minutes as the breadceums really did not brown.i did not cover with aluminum foil though.still, the bread crumbs did not brown.i used the japanese bread crumbs.can u help me figure out what i did wrong?

  12. is it ok kung i fried??? khit d na baked?? o pde ba yan sa oventoaster ahhaah 😀

  13. i scanned all the post and comments, but i havent seen one about its sauce. could anyone help me to do it… tnx. im preparing for our new years party and planning to bring this thing… tnx and im hoping and waiting for your response…

  14. Hi,

    I am back – I had been trying almost all the recipes you I have picked from your site. I will find time to give feedback soon.

    as for this – I am in the Phil. – we don’t find swiss cheese very often. I saw above that velveeta is ok – What about the magnolia quickmelt cheese? di kaya supermelt? I wonder. Or perhaps – the ordinary cheese of magnolia? this is not cheddar – creamy sya.

    More power to you and to all who shared.


  15. hi, how about the sauce? can you pls make a video on how to make the sauce? tnx…

  16. How would you know if the chicken isn’t fully cook yet? Kasi ang oven namin eh basag ang ulo yata heheheh….

    1. hi belle. dont be bothered about the english term of paprika. nway u can buy it in supermarkets with that name… happy new year!

  17. I did really appreciate all your ways of cooking demonstrations, its perfect, clear and very easy to understand compared to other websites that Ive visit YOUR THE BEST and NUMBER ONE for me…Although I dont know you personally, I would like to extend my Thanks and respect to you….for sharing your knowledge in regards to cooking Thank you….Just keep it up…more power………

  18. hello kuya! I love all of your recipes! You practically taught me how to cook! I just wanted to ask if you slice the chicken to make it thinner, I tried making this but all the cheese came flowing out of the end. What am i doing wrong?

Comments are closed.