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Chicken Cordon Bleu

(8 Votes)
SERVES
4
COOK TIME
35 Min

You certainly don't need a diploma from the Cordon Bleu cooking school in France to make this melt-in-your-mouth chicken classic. All you need is about 45 minutes and a hungry gang.

What You'll Need

  • 1 egg
  • 1/2 cup Italian-flavored bread crumbs
  • 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 square slices (4 ounces) Swiss cheese
  • 4 slices (1/4 pound) deli ham
  • Cooking spray

What to Do

  1. Preheat oven to 350 degrees F. Coat a 7" x 11" baking dish with cooking spray.
     
  2. In a shallow dish, beat the egg. Place bread crumbs in another shallow dish.
     
  3. Season chicken with salt and pepper. Place one cheese slice and one ham slice over the top of each chicken breast. Roll up and secure each breast with a toothpick; dip in beaten egg then in bread crumbs, coating completely.
     
  4. Place rolled chicken in prepared baking dish then coat with cooking spray. Bake 30 to 35 minutes, or until no pink remains in chicken and coating is golden. Remove toothpicks and serve.
     

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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do you put a lid or cover on this dish when baking?? Thank-you in advance.

Hi there! No, you do not cover this dish when baking. Enjoy!

Suggestion is to butterfly cut and pound the chicken flat. I ended up using bamboo skewers (soaked in water) instead of toothpicks as they're easier to remove after baking. This goes really well with olive oil and herb flavored pasta.

Followed recipe closely except substituted provolone for Swiss because that's what was in refrigerator. Had to bake about 10 minutes longer, perhaps oven difference or I may have been generous with ham and cheese and the breasts were large Very easy and very good.

I have made this and recommend that you hammer the chicken breast flat and then wrap it and dip it, the chicken will cook better and be easier to handle. Also, for diabetics or other diets, skip the bread crumbs and just season nicely then bake. Enjoy!

I think TOO many people who comment here don't really try the recipe . . . they just try to out do what they think the recipe is . . . IF yours is so damn good . . . just submit it for others to comment on . . . a review is a commentary on the recipe not a revision or redo of the recipe . . . just my opinion and 2 cents worth after seeing everything here except a review of the recipe . . . My dad always said that opinions are like a. . holes . . . everyone has one . . . Please review the original before you offer a different version . . .

Often times you are right. But many times as well I have taken the advise of someone that has already done the recipe and had great options and variations. Doesn't mean you have to do that, and you always can stick with the original and no harm done. So, not to upset you, but I actually really like all of the input. I learn from it and it makes me, a shty cook, only a better one. Cheers and thanks y'all!

i make it by frying the chicken in olive oil and butter until cooked and then i put a slice of ham and then some chopped scallions or chives and top it with a slice of mozzarella cheese cook until the cheese melts and its done this is so easy and fast to make.

Replace breadcrumbs with crushed pork rinds and you cut out the carbs. Still delicious.

But by using crushed pork rinds, you have now created a sodium bomb!

I have to say this was so easy to make and better the frozen pre made! I even made extra and froze it for a quick dinner. It holds up really well in the freezer.

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