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.
Chicken Cordon Bleu
Servings 4
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Combine softened butter and salt then mix well
- Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture and sprinkle some paprika.
- Top the chicken breast with ham slices followed by the Swiss Cheese
- 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.
- After rolling all the chicken breast, combine the remaining butter-salt mixture with egg and whisk until every ingredient is evenly distributed.
- Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread crumbs.
- 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.
- Remove from the oven and slice into individual servings.
- Serve hot. Share and enjoy!
Nutrition
Serving: 4g
Pink MagaLine says
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! 🙂
rhey says
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
monique says
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?
Timmy says
Try toasted Canadian rye bread. Ground in a blender makes a Panko style breading; and if you dredge the cordon in the egg/butter mix by holding it together with your hand, then keep hold of it and dredge in the crumbs, you’ll be happy with the results.
nhezerine says
is it ok kung i fried??? khit d na baked?? o pde ba yan sa oventoaster ahhaah 😀
Panlasang Pinoy says
You may fry it after steaming, yashin.
yashin says
sir,anu p mrerecomend nyo po n sauce pra dto?
tnx po ulit^^
tarhodz says
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…
aures says
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.
thanks
mae says
Hello!
i remember eating this with some kind of sauce.. any what its made of?
christa says
hi, how about the sauce? can you pls make a video on how to make the sauce? tnx…
Jane says
How would you know if the chicken isn’t fully cook yet? Kasi ang oven namin eh basag ang ulo yata heheheh….
Panlasang Pinoy says
kate, its 350 degrees Fahrenheit as indicated in the recipe. Hope this helps.
Panlasang Pinoy says
What ordinary cheese are you referring to, glends?
Panlasang Pinoy says
sure thing Audz
ranier0722 says
hi ask lang po ano ba pwde sauce for chicken condon bleu?ty
belle says
what is paprika in english please thanks
tarhodz says
hi belle. dont be bothered about the english term of paprika. nway u can buy it in supermarkets with that name… happy new year!
helen says
how to make the sauce dipping?
Sheila A. Beto says
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………
josie says
wow…I will try to cook that….awesome….
babymitch926 says
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?
Panlasang Pinoy says
Possible na di sya na bind p[roperly. You can add more eggs Marife.