Step into the world of culinary elegance with our Chicken Cordon Bleu recipe. This classic dish, originating from the prestigious Cordon Bleu cooking school in France, brings sophistication to your dining table without the need for culinary expertise. Imagine succulent chicken breasts stuffed with ham and cheese, creating a symphony of flavors that’s both impressive and comforting. Whether you’re hosting a special dinner or craving a restaurant-quality meal at home, this easy-to-follow guide ensures a gourmet experience in your kitchen. Stay tuned for the complete recipe and unravel the secrets to mastering Chicken Cordon Bleu – a dish that transcends the ordinary. Elevate your home-cooking game with this timeless and delectable masterpiece!
Chicken Cordon Bleu Recipe | S2Recipes
Details Chicken Cordon Bleu Recipes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings
Ingredients For Chicken Cordon Bleu Recipes
nonstick cooking spray
4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs
Instructions: Chicken Cordon Bleu Recipes
Step 1: Gather all ingredients.
Step 2: Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.
Step 3: Pound chicken breasts to 1/4 inch thickness.
Step 4: Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.
Step 5: Roll up each breast and secure with toothpicks.
Step 6: Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.
Step 7: Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.
Step 8: Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.
Step 9: Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.
I followed the recipe, did an egg wash before coating with seasoned crumbs and topoed with a pat of butter, used convection roast setting on oven and cooked for 36 minutes.
This was a hit for the ones not scared to try something new
I love the Chicken and the best thing ever.Always be happy together for life.Thank You!
I always wrap each one with bacon the pour cream of chicken on top then bake
I found This recipe super easy to. Make. AndI don’t know how to cook at all! The only thing I did differently was that I used chicken Breast tenderloins. It just made smaller portions.
good / simple recipe. cooking times seem to be perfect.
I too selected this recipe because I had 1) leftover ham to use up and 2) this version seemed simple enough for a weeknight meal. Check yes to both!!! No - it’s not the most exquisite version out there but dang! Is it good! If you have a good, sharp knife - you could use three chicken breasts and slice them in half to make 6 portions (which is what I did). I still pounded them flat because chicken breasts are imperfect in thickness. Having them in equal thickness will insure cook time accuracy. I also eyeballed and added garlic and onion powder to the breadcrumb mixture - approx 1/4 tsp each. Took another reviewer’s advice and cooked at 400 for 25 min, then added the cheese to the top for the last 3 minutes (28 min total) for perfectly baked chicken. Served with White Sauce by Carolyn O from this site - which was very nice but not a requirement to the success of this recipe. Overall very good take on a classic favorite! Glad I found and would make again! Thanks Jill M for creating and posting an easy version for the masses!
It was good, although I think it needs more cheese and a hollandaise sauce would be appropriate for it.
Made this tonight and loved it! Only changes I made were I baked it at 400 F for 28 minutes then did the cheese, I used skewers instead of toothpicks because I forgot toothpicks at the store, and I coated each whole rolled up piece in the breadcrumbs. Next time though I might skip the salt part of the salt/pepper on the chicken because that combined with salt from the cheese/ham/bread crumbs made it a bit too salty for our personal taste.
