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.
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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…..
Tried this today. Love it!
I’m so happy to hear that Maricar!! 🙂 N x
Hi Nagi,
Yep – I’ll be changing my menu plans for next week. We have a big July 4th celebration (yay America!!) at our place and we always have so many leftovers that our meals will be covered for this week. I’m looking forward to trying this next week. Hopefully our heat wave will have ended by then.
How is Dozer doing with his recovery? I love the puppy pic – he’s so adorable. Those naughty duckies!
I can’t wait until I get to experience a 4th of July in the states!!! Dozer is doing great thanks for asking 🙂 It’s just time unfortunately! He is getting very antsy, he thinks he is 100% fine! I think about 6 to 8 weeks to go 🙂
Well, this is an ‘oldie-but-a-goodie’ I have not prepped for ages refashioned in a modern style: love the super-easy mode and the fact it is baked . . . hmm, may ring in a few ‘changes’ of my own – am thinking of very thin slices of more tasty, perchance air-dried ham for wrapping and go on from there . . . .
Oooh you making it FANCY! 🙌🏻
Looks completely delicious! Do you’ve any suggestions for a gluten free option to replace the Panko breadcrumbs?
Hi Janet! Crushed rice crackers. 🙂 Terrific!
Hi Nagi – can’t wait to make the Chicken Cordon Bleu! I love your recipes and your sense of humour – and I love catching up with what Dozer’s up to. He’s a delight! We have a 13 1/2 year old Labradoodle whose favourite spot is the kitchen – whether it’s at home or at my son’s place. And when 2 of us are in there cooking Jake thinks it’s even better – it’s like he’s watching a tennis match!
I saw Dozer’s delicious birthday cake he shared with his friends and I’d love to send you a photo of Jake’s 13th birthday cake sometime. I can email it to you if that’s ok – it’s a savoury version of birthday cake and I make one every year in the appropriate numeral.
I would love to see it Lyn! Just hit reply to any email you get from me 🙂 I bet Jake is as spoilt as Dozer – thoroughly loved! That’s all they need, really 🙂 N x
YUMMM. I’m all for Super Easy!
Hope the Doggy Rehab is going well. Can’t keep a good dog down!
He’s going so great, thanks for asking Blaine! It’s just time – he feels 100% I think, he wants to run but he’s not allowed! 6 to 8 weeks to go 🙂 N x
What exactly is Swiss Cheese? I know Emmantal and Gruyere, but have never hard of something called just swiss cheese.
Can you enlighten me, as this recipe sounds soo delicious!
Hi Angela! It’s a type of cheese that holds its shape better than other cheeses like tasty etc. It’s the one with holes in it! It’s sold at Woolies, Coles etc pre sliced and in block form OR use masdaam sold over the deli counter at Woolies/Coles – flavour not quite as intense but same melting characteristic, it’s perfect (and cheaper).
This was excellent! I used the mustard and mayo which I think sent it over the top. I topped it with my blender hollandaise, but do want to try the mustard sauce. Thanks, N! Another winner!
Gosh it sounds even fancier than using my sauce! So glad you enjoyed this Linde! N x
You won’t regret trying the mustard cream sauce–it’s fabulous! It’s also great with skillet browned and braised pork chops or chicken breasts, too. And, so easy, too!
Wynn! You read my mind about that sauce 🙂 I was thinking of doing one post collecting all my best sauces and listing which proteins they pair well with, what do you think?? N x
I love that idea! I’m a sauce fanatic.
Me too! Yes please to the post of best sauces
We had this last week, the super-easy way. Sooooo good! May have it again this week…or next week, since the heat index is 104-degrees F today, and our heat wave may not break until Saturday. If I get desperate for it, though, may pop it into the Toshiba convection toaster oven, which throws less heat than the wall oven. I’d made it the other easy way for years, but have found the method here better too, with the toasted panko, too.
Dozer, what a cute baby! In a national news story today a Goldie puppy saved its owner from a poisonous snake attack. It got a bad bite on the snout, poor little thing, but is doing ok. Only a baby and already a hero. Dogs are so great!
OMG I love that story! If that ever happened to Dozer it would be because he tried to play with it, not protecting me! 😂
Hi Nagi, Another winner from Nagi! Oh, also, your jazzed up meatloaf recipe proves that meatloaf is not just a “default” for mid-week. Your recipe is my “company meatloaf”! Now, quick question about the Chicken Cordon Bleu: I do not eat ham, which looks like an integral part of this recipe. Is there another lunch meat or any acceptable substitute for those of us who do not eat ham? Or am I doomed to falling back on my Chicken Kiev instead? I just made my Katie jealous because she heard me making lovey sounds to the picture of Dozer! Truth be told, as beautiful as my Katie is, your Dozer is just as handsome!
I’m so glad you liked my meatloaf Joan! Is it pork that’s the issue or ham specifically? If it’s ham you can’t consume, terrific subs are prosciutto, pancetta or any similar cured sliced meats. Or cooked BACON (ooh yes!). PS Don’t think falling back on Kiev is “DOOMED”!!! PS Now go and give Katie an extra big hug please ❤️
Could you give a non pig related substitute please? I am a Seventh-Day Adventist and cannot even touch pig meat. I would like to make this for someone. 😊
Hi Alexandria! Do you have access to turkey bacon? It’s available in the US 🙂 Otherwise, what about cured beef? It looks like prosciutto but it’s made form beef!
Thank you for your very prompt reply, Nagi! To answer your question, I am not supposed to eat any pork product BUT of course, “Rabbi forgive me”, I do eat some pork products. Ham is just the one I do not touch whatsoever – not just because it is forbidden but because I just do not like the taste. Before you entered with some suggestions, I had considered using sliced turkey breast or “turkey ham” (yes, there is such a thing) but I LOVE your idea of using cooked bacon! YES! My day is now complete. Guess what is on the menu for dinner this weekend? Chicken Cordon Bleu Nagi’s Way! Thank you and thank you! I gave Katie an extra huge hug for you and she wanted to know if Dozer freaked out by the fireworks like she did. Forty-five minutes of pure torture for my doggie last night (yes, the biggest fireworks display is done on the 3rd here!) I usually just pack her in my car and drive around a bit but my car is down for the count right now so we stayed in and I put my Spotify on the loudest my speakers would go! Thank you so much again and now YOU go give Dozer extra hugs for Katie and me!
OMG that is the cutest thing ever, taking a road tip with load music to drown out the fireworks!!! Little Katie!!! Dozer is fine with fireworks actually 🙂 We used to get them regularly up where I live so he got used to them! N xx
Nagi, guess what I cooked for dinner? Nagi’s hamless chicken cordon blue – substitute bacon for ham. Winner, winner, Nagi’s dinner! Five stars and a hug! If you ever get to the states for the 4th of July, come to San Diego and spend it with me! I will give Katie some “doggy downers” to pacify her (Mericks’ Cowboy Cookout treats – all natural and she loves them!) I will send you home with a big bag for Dozer. Nagi, I know it is winter where you are, but in the summer, have you ever made Doggy Ice Cream for Dozer? If you haven’t, I can send you the recipe (what a reversal of tasks!). Do you have a great recipe for shrimp scampi? I want to make it for company but I am not crazy for any of the recipes I have used. Thank you! And HUGE hugs for that gorgeous boy of yours!
Woah! I would LOVE a doggy ice cream recipe! Please do send it! Just hit reply to any email you get from me 🙂 N x
Yummy! We love chicken cordon bleu; I guess I know what’s getting made for dinner this week!
Hope you get a chance to try this! N x
Hi Nagi
Looks delicious and sooo easy to make. Just wondering if you can prepare a big batch (dredge method) and freeze prior to baking. Would be great for a dinner party.
Cheers
Roy
YES! It works so well 🙂 I will update recipe notes with this tip!
Aw Dozer that’s an adorable picture of you ..
Nagi I love the cordon Bleu. .both ways to cook “easypeasy” 💕👍
Thanks Gillian! How was Canada Day celebrations??
Hi Nagi
What happens to the toothpicks? I didn’t see them when you cut into the chicken. Have you removed them already?
Cheers
Brian.
Hmm – I must have 🙂 Either than or I cut between them 🙂
I was a cook at a retirement home, made big batches of Chicken Cordon Bleu! Instead of toasting the Panko I would season it and toss with oil then dredge the chicken, always golden and crunchy!
Yes! That’s works too Laurie! 🙂 PS Gosh you must’ve made STACKS!
Can I use the same method for a chicken Kiev with garlic butter?
Hi Maggie – I’ve love to know myself! I just wonder if it all runs out 🙂 But maybe if using the dredge method because it will seal better???
I’ll try it this weekend a d let you know, I’ll freeze the garlic butter first to minimise any leaks.
Hi, I’m looking forward to making this. Every recipe of yours that I have tried so far, my husband has raved about. Thank you for that!!! I have a question about the Super Easy Method. Is there a reason you shouldn’t coat the whole breast in mustard & mayo & breadcrumbs? Will the bottom burn if I try that? I love the idea of having the mustard/mayo flavor on the chicken. Thank you.
I’m so pleased your husband is enjoying the recipes Angela! Reason I don’t do that is because it just gets kinda soggy oily 🙂
Hi Nagi,
Just letting you know I did the garlic chicken thighs yesterday and it was a hit 😊. Thank you for sharing these lovely recipes as ever.
Dozers flashback …awesomely cute .. I can only imagine the day he is completely healed and gets the vets nod to go swimming …he may not want to leave there 😂 Hugs for Dozer🤗
Enjoy another Awesome Sauce day!
Oooh I’m glad you enjoyed the thighs Gail! I took Dozer for his first swim in months today, just a 5 minute one. I had to wade in there with him to ensure he wouldn’t run on the sand, it was SO COLD!!!
Omg! Awesomeness! I hope he enjoyed it. Sorry it was so cold for you though, just remembered it’s still winter time there.
Enjoy the day! Hugs
This recipe was so easy to follow and absolutely delicious! I’m so glad my mom sent me this!!!
So glad you enjoyed this Meaghan! Thank you for letting me know. 🙂 Have a great weekend! N x
Thank your recipe i want your cook book
We love this recipe!! I taught my 10 year old how to make it.
Your child is AMAZING!!!! N xx