An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you!
This retro classic is here to stay – always!
Chicken Cordon Bleu
Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked.
The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). It’s not dissimilar to Chicken Kiev in this respect.
But phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. 🙂
BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY.
How to make Easy Chicken Cordon Bleu
I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!) . Secure with toothpicks – and that’s it! The stuffing is done!
Choose your own adventure: Crumbing
Next up is the breadcrumb. I’ve got 2 methods to choose from:
Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold; OR
Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.
After coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking!
Super Easy vs Quick Dredge
Here’s a comparison of the 2 methods. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Plus, full coating of crunch.
But the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. Small compromise for the convenience, in my humble opinion!
Secret Tip: Oven Toasting Breadcrumbs
If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip.
Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor.
Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view.
PS Some recipes do this in a skillet – oven is easier. 🙂
And here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs??
Whichever method you choose, you’ll be greeted with the same glorious sight of molten cheese oozing out of the warm ham stuffing inside the juicy chicken breast, and all that golden crunchy crumb….
And to top it all off, that MUSTARD CREAM SAUCE!!!!
I think you need to change this weeks’ meal plan. Immediately. 😂 – Nagi x
More crunchy crumbed chicken
Crunchy Baked Chicken Tenders and also the Parmesan version
Oven Fried “KFC” Chicken Tenders (11 secret herbs & spices!)
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
And more baked crunchy crumbed things
Chicken Cordon Bleu
Watch how to make it
In the video, I demonstrate how to make one breast using each crumbing method: Super Easy and Quick Dredge. The recipe makes 2 chicken breasts using one of these methods.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Easy Chicken Cordon Bleu
Ingredients
Breadcrumbs
- Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Chicken
- 2 small chicken breasts, around 6-7oz/180-210g each
- Salt and pepper
- 4 slices swiss cheese (Note 1)
- 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Super Easy Method
- Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Quick Dredge Method
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Dijon Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, add salt and pepper to taste. Serve with chicken.
Recipe Notes:
Nutrition Information:
Life of Dozer
Flashback: before he knew how to swim – looking out longingly at all the ducks teasing him mercilessly, wiggling their tails and flapping their wings…..
This looks absolutely amazing! I love that the recipe is for two people, too. Perfect for me and my boyfriend without halving the recipe! I can’t wait to try this.
Hope you get a chance to!
Hi Nagi
Just wondering would chicken thighs work as well for this recipe ?
Hi Jim – unfortunately not because you can’t cut pockets into it 🙂 N x
I loved this recipe! I’ve made chicken cordon bleu many times but loved the step-saving egg MIXED with flour and the precrisped breadcrumbs. I didn’t have panko, but it came out great with Italian style breadcrumbs. Delicious! Saved and will be looking at more of your recipes 😊
That’s great Marianne! Thanks for letting me know! – N x ❤️
*From Flap in CA,
Thank you, Nagi, for this amazingly simple recipe. I avoid technique-heavy dishes because I worry about missing some small detail which generally leads to disaster. But this one is awesome. I made this tonight, just a few minutes to do the prep and bake as shown. I’m not kidding when I claim I am a total novice in the kitchen. Breadcrumbs usually wound up on the floor. I’d never heard of whisking plain flour into the egg wash, but I was thrilled with the golden crust and savory, crunchy finish. I almost wanted to take a quick photo to prove it to my friends, but that’s such an American thing to do, I chose to tuck in and just enjoy instead. I used swiss cheese and honey glazed ham but skipped the mustard sauce and served with sour cream alongside. (I hate mustard!). Moist, full of flavor and beautiful! I loved it and know I will make it again and again. Thanks! FLAP
Glad you enjoyed it FLAP! Thanks for letting me know! N x
I didn’t see where the oven temperature changed after toasting the breadcrumbs. Do you cook the chicken at 200 degrees as well?
That’s correct Amy, just leave the oven at that temp!
This is so easy! However I didn’t have Swiss or ham on hand so I substituted with bacon and parmesean/mozzerela. It was amazing! Also I ran out of milk so I put half and half in the cream sauce. By the end it wasn’t low fat, low calories. Oh well it was yummy
Hi! Would this recipe work if I used my Crock-Pot? Staying away from the oven since it gives off lots of heat during the summer. I used a recipe with stuffing and the stuffing felt like mush in my mouth. I enjoy the crunchyness and I was thinking of using Panko breadcrumbs instead.
Thanks!
Would this recipe still work well if I pounded the chicken breasts to make them thinner and then folded them over enclosing the cheese and ham with a tooth pick?
Absolutely! You’re will look even neater than mine 🙂 N x
My whole family loved this recipe! It turned out really well! THANK YOU!
This dish sounds awesome. The mushroom sauce would definitely come in handy. The best thing, my husband wouldn’t even know he’s eating low carb with this dish!
That’s RIGHT! Trick him! 😂
Made this tonight for my big weekly family dinner (did quick dredge method) and it was a hit! Doubled the recipe and everything was gone by the end of the evening. Thank you, Nagi!
hey Nagi!
ive been using your recipes for a while now and have loved every one of them!
i know you have the wings cookbook but just wondering if you will ever publish a cook book with all of these?
🙂
Hi Cass! I must confess I’ve been approached by several publishers but I just don’t have the capacity right now 🙂 And I fret and fret about what recipes I would put in it! I feel like to date, I’ve never held back and I’ve always publicly shared my very favourite recipes – so what would I put in the cookbook?? 😂 When the time comes I think I will do a shout out to my readers and get them to help me decide the theme of the cookbook! N xx PS Thank you for asking, it’s very flattering!
Made this tonight and it was FANTASTIC and easy!!
That’s so great to hear April! I’m so pleased you enjoyed this, thank you for letting me know! N x
Hi Nagi, I’ve been following you ever since I saw a recipe for Lahksa following a trip to Australia where I ate it for the first time.
There is something about your style that’s very much in sync with my own and I’ve ended up trying several and saving many more (to try later) of your recipes.
Last night I made the chicken cordon bleu and it was fantastic. I am living in Paris right now so Panko would have involved going to an Asian food store, so I just made my own breadcrumbs. Also, instead of swiss cheese I substituted a piece of Roquefort which I had on hand. Ditto for the Parmesan–I just used some odds and ends of hard cheeses that were waiting to be used up in my fridge. Despite these changes, the dish came out delectable. Compliments aplenty from my husband who is also my biggest fan.
Know that you are appreciated from near and far.
Wow Sharon! I’m so glad you and your husband enjoyed this after going to the effort of making your own breadcrumbs 🙂 As for Roquefort? You’ve basically just taken it up a notch!!
Hi “N & D Team” (Nagi & Dozer) – Here are 3 easy peasy recipes for Doggy Ice Cream. (1) Cloud Nine Doggy Ice Cream 1 ripe banana, 1 cup all natural sugar and salt free peanut butter, 2 cups all-natural (no sweeteners) plain or Greek yogurt, 2 tblsp. honey. Mash banana then stir into yogurt. Warm peanut butter in microwave until easy to stir. Add banana-yogurt mixture and honey. Mix well. Pour into non-stick container, cover, freeze 4 hours or overnight. Take out of freezer and keep hands clear! Serve. (2) 3 ingredient doggy ice cream 1 quart fat-free unsweetened Greek yogurt, 2 ripe bananas, 1 cup all natural unsweetened peanut butter. Use Ninja or Nutribullet to mix. Cut up bananas into small chunks, pop in blender, whir and combine. Pour into little cups with lids and freeze/ Stand clear! You can cut recipe in half if whole recipe makes too much. (3) Pumpkin Doggy Ice Cream 1 cup pumpkin puree, 2 cups all natural unsweetened Greek yogurt, 1 ripe banana cut in small chunks, 2 tblsp. all-natural sugar free peanut butter. Blend all together, pour into any serving cups or container and freeze a minimum of 2 hours or overnight. Try not to eat it all before Dozer has a shot at it! I hope he enjoys it. Katie sure does. (I also make one with carob chips since dogs cannot eat chocolate).. Have fun. You be even MORE of a hero to Dozer than you already are.
You’re amazing Joan! Thank you SO MNUCH! I am going to try them! N x
can you freeze these AFTER cooking ? Our weather is rather cool today and I am trying to cook ” ahead” for those days when it is too hot to turn on the oven !
Is it possible to freeze these AFTER baking ? I am trying to make things ahead for nights when it is just too danged hot to cook !
Hi Diane! Unfortunately I don’t recommend that for anything made with chicken breast because you just can’t get the same juiciness in the meat when reheated 🙂 Sorry to disappoint !!
LOL… I guess we are going to eat this TONIGHT then !!
😂
Thank you very much!
Everything I made from you was FANTASTIC.This one is reserved for Saturday evening.It is going to be a surprise for my familly.
That’s great to hear Elena! Thank you for letting me know you enjoyed this – N x
Oh Dear animal! NEEDS Big heart. THIS one isn’t on MY list. SOME good tips, thank YOU Kindly. OVER here THIS morning dark, gloomy, raining. We Had Real Cold NIGHts and mornings, Frost, heavy fog. Winter…. Am cooking ALL Kinds OF soups with every POSSIBLE vegis . Good week, keep warm.
It was so foggy up here the other day too!! Winter is definitely here!
Awwww Dozer as a Puppy – bet he had the BEST Puppy Smell – that puppy smell makes me clucky (but not for human bubs -just puppies; kittens have it too). Love the recipe as well (sorry Dozer always gets first comment).
Dozer is always first in my books too! 🙂 What I remember is that he had no offensive smell as a puppy… whereas now, he gets quite pongy without regular baths!! 😂
I made this just about an hour ago. I loved it. Tasted better tha the one in a restaurant. It was super simple too.. will be trying more of your recipies
That’s great to hear Kern! So glad you enjoyed it! N x