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…..
Awww … just love that this is such a no-fath recipe. I would definitely be put off if I had to start deep frying these. It’s great that you can just sprinkle the panko over them, then bake. Easy!
Another winner winner chicken dinner, dear Nagi!
No-fath. Excellent technical term Helem! N x
You are a wicked woman. Crumbed chicken is one of my weaknesses. I can never say no to Chicken Cordon Bleu. My thighs and bum, though, are screaming for me to resist.
I just groaned a little when I saw your photos, and licked my lips, and J Daddy asked “What’s Nagi cooking now?” I tell no lies. And I showed him the photo and he wants it on next week’s menu. Don’t worry, darling husband, it will be! (And yes, this recipe hits all the right notes for J Daddy too – chicken breast, ham, cheese – his favourite combo!)
I shall return once I’ve cooked this delicious meal. Yum.
Well, Gloria. we MUST obey hubby, right?? 🙂 N x
Brilliant! Never would have thought to use mayonnaise. And to just cut it that way is so smart! 🙂
Why roll when you can stuff?? 😉 N x
I know what I’m having for dinner!! This looks so good and I have always made this the French way. I love the idea of mayo and panko. I might flavour the mayo too. 🙂
It really works! I do hope you try it!! N x
Thank you Nagi.. Another winner!!
A classic French delight baked with Panko …Win/win!!
Delicious and simple enough to place on my bi-weekly menu, along with Nami Chen’s Baked Tonkatsu..
Its so nice to not have to fry dishes I am so fond of…and…maybe its just me and mine but, no loss of flavor at all..
Isn’t Nami the best? 🙂 One of my favourite blogs. So gad you like the look of this! 🙂
Whenever I see chicken cordon blue it makes me giggle and think of culinary school because I went to Let Cordon Bleu. Totally unrelated, so I have no clue why I think of it everytime. Anyways I am looooving your quick and healthier version of this stuffed chicken!! I do the mayo trick too, such a fabulous trick!! And that dijon cream sauce? OMG gimmmmmeeee! Love it! Pinned! Cheers, my dear! Xo
OMG! This recipe is an embarrassment to be seen by a culinary school grad! 😉 N x
I haven’t had chicken cordon blue since I was a kid, but I still remember how much I used to love it. Yum!
Hard to go wrong with cheese + chicken + crumb, right?!!! 😉 N x Hope you’re well Kristen! I keep meaning to catch up with what you’ve been sharing!!
Nagi, Haven’t tried something like this before. The preparation’s step by step photo looks easier than how to pronounce this menu. Will try it someday.
Ba ha ha!! It SO TRUE! I’m probably pronouncing it wrong. Oh well! 🙂
“Phew! I got tired even just writing that out!”
Nagi, you are so funny. I love reading your posts. And your recipe for Chicken Cordon Bleu looks fantastic. I will be trying this recipe soon (although with some slight modifications to make it gluten free for me).
Thanks Linda!! You make me laugh reading your message!! Hmm…gluten free. I know there are GF breading options, I’m wondering about the mayo substitute. Is there GF mayo? I must go find out.
Nagi, mayo is naturally gluten free. 🙂 Yes there is gluten free bread crumbs (although I make my own) and panko available on the market. I believe it is Ian’s (I get mine on Amazon, but I’ve seen it is stores as well.
I know homemade mayo is, I just never looked at the ingredients on store bought mayo! 🙂 Great to know it’s GF too.
You know what’s funny? I’ve been wanting to make this for the longest time but always put it off. I love your easy version and I’ve never tried your trick with the mayo! I’ve always used egg, must try you way!
The last time I made this the proper way, all my rolls fell apart. 🙁 It was so sad!!! Ooh, yes, definately try the mayo trick! It’s fab for anything crumbed done in the oven. 🙂 Fish! Great with fish. Parmesan is a great addition, garlic – the options are endless!!
I have to watch my fat intake. Can I use low fat mayo?
You sure can Kelly! I can’t tell the difference to be honest! 🙂 Just give it a wee bit of an extra spray to make sure the crumb turns out golden because the low fat may has…well, less fat 🙂 So the crumbs don’t get soaked with as much fat as when it is made using full fate. A light spray fixes that easily!
Hahaha Nagi! You have some Russian in you 🙂 That’s how my mama used to make ANYTHING stick to chicken! MAYO!!! All the Russians do it and sometimes it makes no sense! But this..oh this…this makes awesome sense 🙂 I sometimes use ranch instead…I find it adds a TON more flavor 🙂 I love the cheating of making the little pocket in the chicken. And I do love those potatoes!!! Perfect recipe Nagi…really 🙂
Oh wow, really? That’s so cool! I adore picking up all these little cool tips from your about Russian cooking!
Hi Nagi! I’ve used the mayo trick before – it’s a keeper. This chicken is my son’s favorite and I will definitely be passing this on to him! Panko is always in my pantry. I picked some up once without looking closely, it was “Italian” panko ?? Panko is Japanese so when did it marry an Italian? 🙂
I saw that the other day when I was doing the nutrition analysis for this!!! Only in America….. 😉 N x
OMG!! Looks fantastic. For some reason I always open your posts when I am starving. Just is not fair!! Frankly I think we should buy stock in Panko crumbs. We use it for everything!! It add just the right amount of crunch. Great recipe Nagi!
Ba ha ha! I have that problem too, I am always reading posts first thing in the morning!
This looks perfect! Love that it is baked! The sauce sounds delicious!
Thanks SO MUCH Mira!! I knew YOU would approve! 😉 N x
I’m loved that it’s baked and not fried! All the flavor and more nutritious too! Looks deliciously yummy, Nagi!!
Thanks Felesha! Honestly, the amount of crunch in this – I am not sure I will ever make a fried version again! N x
YES!!!!!
I am loving how simple this is! My boys love Chicken Cordon Bleu. I make it with a thick fondue style cheese sauce in side but like you say it is so time consuming. And even when you egg and crumb twice, you still quite often get a leaker! And you can guess who has to have that one…….
This looks so much easier!!!! And I am loving the idea of the mayo. I made some mayo yesterday for our salt and pepper squid, so I have a bowl of homemade stuff that needs eating up. Enter super simple Chicken Cordon Bleu.
Love it 😀
The leakage is the best part, don’t you think?? 😉
Hehe, I have grown to love the leak, but I get very disappointed if it is all leak and no inside goo 😉