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…..
Hubby and I really enjoyed this!
Was juicy and delicious. I did the easy method.
Always enjoy your recipes Nagi
I received rave reviews and requests to make this again! I used the super easy method 😀. Thank you for a great recipe.
That’s amazing Ann, sounds like you nailed it! N x
Wow, this was absolutely amazing, I coated my entire chicken breasts in the mayo/mustard mix and rolled them in my homemade spelt breadcrumbs and put them on a bakers rack over a parchment lined pan. I completely skipped the egg and flour step and the breadcrumbs stuck perfectly. The entire breast came out crunchy by placing it on a rack. My new favorite cordon bleu recipe! I will definitely make this again and again and again!
So…I have tried making this both ways and actually liked the super easy method much better. Why? there is no need to have breading all the way around…its too much and too messy to make, in my opinion. No need to add extra carbs and calories on the underside of the chicken. By the way, I highly recommend pounding the chicken thin before putting the ham and cheese in the pocket. It makes it cook better and then you don’t have such a thick slab of chicken. I like the fact that Nagi’s “pocket” method is much easier than rolling the chicken. I also like not having to deal with rolling it in egg when you do the super easy method. I also didn’t use toothpicks, and none were necessary at all! I can’t comment on the sauce, unfortunately since I’m not a fan of Dijon, so I didn’t make it. Sorry…but full disclosure on that one!
If you want an even easier method for getting the bread crumbs to stick, just lightly coat the dried (from excess chicken juices) chicken breasts in avocado, grapeseed, or extra virgin olive oil and then sprinkle/roll the breasts in the crumbs. The avocado is great because it has heart-healthy fats while being a very high smoking point. Grapeseed oil contains high levels of vitamin E, which has high antioxidant properties, and has shown to contribute to the reduction of damaged cells from free radicals in the body and also has a high smoking point. Extra virgin olive oil, while also very healthy, doesn’t have the same high smoking point as the other two oils, and though lends excellent flavour, may not be the best choice for the oven.
Brilliant recipe! Thank you!!!!
Great recipe. Should had left the chicken to cook to 25 minutes instead of 30
Ow here does it say temperature for oven.
The very beginning
Hi Nagi
If I wanted to do the super easy crumb, could I use yoghurt instead of mayo??
I took the easy option and did the mayo mustard crumb combination- I served it with sweet potato mash and broccoli- delicious!
This recipe is very similar to mine. The key differences is that I dredge mine in a honey butter mixture and then the breadcrumbs. I also cheat on the cream sauce with a can of cream of chicken soup and add about 1/4 cup of sour cream to it and whisk it together. I haven’t done it yet but I plan to try it with Canadian bacon instead of regular ham next time.
Easy and delicious! Even my picky, meat and potatoes husband loved it! I’ll make this again for the whole family!
we made chicken cordon bleu last night and were in search of a good sauce to serve it with.
I didn’t have Dijon so I used spicy Chinese mustard paste, turned out really well. Glad to know there’s an alternative in case I don’t have Dijon in the house.
That’s great to know Caitiemae!! N x
I made the Chicken Cordon Blue. My kids said it was BOMB….
YES! Their tick of approval is the most important thing!!! N x
I am in the prep stages of cooking the Chicken Cordon Bleu-the recipe calls to heat the oven to 350 or 390, wasn’t sure if that was the same temp to cook the chicken breasts once they are prepared😊
What oven temperature do you bake chicken at??
Loved this recipe. (Dredge method) Have made it several time for different guests and everyone has loved it! Thanks for the toasting of bread crumb tip, I use this all the time now .
Going to try the recipe now, I’ll let you know later (probably a day or two.
I made this tonight and my husband loved it. He said I would have to keep this recipe and make it more often.
I didn’t have Dijon mustard so I used honey mustard. Omg it was awesome! Thank you for sharing this recipe.
This is so delicious. I made it more than 5x and it’s a hit. Try it. Used the dredge in flour and egg mixture. Yummy
Made this tonight, big hit with my family! Appreciated the tips and used the super easy method, the mayo and mustard added amazing flavor and still looked so pretty with great coverage with the pablo. I wrapped mine in bacon instead of using toothpicks. Toasting the panko first made all the difference, thanks for recommending it!
Panko not pablo* 😉
Delicious and easy. Like the fact, it can all be done in the oven. Thank you