Chicken Cordon Bleu

Total Time:
25 min
5 min
20 min

8 servings


Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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    146 Reviews
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    I loved this recipe. It was simple, my boyfriend loved it which is a rare occasion. i just fried them quickly, drained the excess oil off the chicken on a paper towel and finished it in the oven. It turned out awesome!
    I highly do not recommend baking these for the first step. The bottoms get soggy when cooking in the oven, so I actually followed the recipe and baked them, and than finished them in oil. Turned out better, but not a keeper recipe.
    This recipe is outstanding! I have tried it with regular boneless skinless chicken breast and thin cut. I prefer the thin cut (the meat to cheese ratio is much more appealing. I think the cheese is the star in the dish and this can be served with or without the sauce. Great both ways!

    As for the cooking time, everyone's ovens are set differently. Once you are familair with your oven cooking time, you can adjust this recipe accordingly.
    Really good and really easy. I had to bake the chicken for a little longer, and I made a really simple wine and lemon sauce to pour over it, but was really impressed with how easy it all came together. And my husband was actually worried I had slaved over the stove for hours making it when really it's one of the easiest dishes I have ever made!
    I really enjoyed this dish and it wasn't all that hard to make.
    The only thing I changed was the cooking time. I moved it up to 30 minutes and then the last 2 put it under the broiler to brown the crush.
    Tasty recipe that's going in the file..... Thanks again for the great food Tyler!
    We used fresh Lemon Thyme and cooked about 40 minutes. The kids said this recipe is a keeper!
    The only small flaw is that I did have to eventually broil it at a higher temperature to try to get the breadcrumbs to brown. In the end though, it tasted great.
    The taste for this recipe was relatively bland, quite possibly in large part because there is no guidance for how much salt and pepper to add to the flour and breadcrumbs. The dish might have been improved if the chicken breasts, after pounded flat, were seasoned with salt and pepper instead of only having the flour/salt/pepper mixture applied to the outside of the roll.

    As a previous reviewer mentioned, the thyme in the coating was too strong - reducing it to half the recommended amount might have been better.

    I suspect there's huge variability in ovens, but, as mentioned by other reviewers, this dish took much longer than the purported 20 minutes to bake. I was using a 3 month old GE Profile electric oven which has turned out great stuff before, but this time around after 25 minutes I cut a roll open and the bottom was almost completely raw! I had to flip over all the rolls and bake them for another 15 minutes before it even appeared done.

    Even after all that baking, the coating was just a pale yellow, not very attractive. I turned on the broiler for a couple of minutes to toast the crumb coating a bit, which helped, but in the end it looked nothing like the "traditional" chicken cordon bleu where the whole piece is a golden brown.

    I was embarrassed when serving this on Mother's Day and would not make this again.
    Hi, I
    This recipe is great, but I like using crushed ritz crackers instead of the panko bread crumbs. The crackers add to the flavor making it out of this world. Dip the chicken in butter or butter substitute then into the crushed crackers. (no flour)
    I stuff the chicken with ham, swiss or any cheese you like, and seeded chopped tomatoes.
    You have to cook them for 45 mins. to 1 hour and some of the cheese does ooze out, but enough stays in them and you just spoon the cheese over them if it comes out.
    Drizzle the top with butter before cooking.
    I would consider myself a seasoned cook and there is no way anyone could prepare this dish in 5 minutes! It's in the oven now...hoping to up the rating if it comes out well.
    This dish was awesome. I cooked this dish twice, once in my oven (a viking wall oven) then made it again at a friend's house in her oven (a GE free standing range). Her oven took longer to cook and brown (about 40 min as opposed to 30 min in my oven). I baked at 400 degrees in both ovens. In short, different ovens cook differently. The industrial ovens radiate heat better and thus cook faster. Unless you are working with an oven like Tyler Florence, you should plan on additional cooking time. P.S. If you want this dish to brown faster consider raising the temp to 400 degrees (this worked for me).
    I use thin chicken fillets instead of pounding the chicken flatter because the first time I made it the chicken wasn't thin enough and it took longer to bake and the cheese bubbled out too much. If the breasts are to0 thick then slice them through the middle and that may help. Little adjustments sometimes fix problems. Also substitute meunster cheese at times. The basic recipe is still very good and a keeper!
    I loved how easy this recipe was...the panko breadcrumbs didnt really brown even after mixing with the oil though, but the final dish was delicious!!!!!Maybe could be cooked a little longer though, 10-15 mins at most. My husband raved about it and we loved it heated for lunch the next day, tasted even better!!!!
    This recipe is so vague... I figured maybe it would be fool-proof... It sounded so easy... This recipe needs serious damage control... 45 minutes in the oven and the chicken is stil RAW... I wouldn't suggest making this for family and friends unless you want to give them salmonella poisoning... Shame on you Tyler...
    35% of you are dumb. Have you cooked nothing before in your life. The recipe is free and you act like you paid for it and were short handed. Shame on you, jerks!

    ps. Learn how to spell and put a sentence together.
    1st it doesn't say how much kosher salt or pepper to use....& the cook time is just wrong. It was raw in the middle when i checked it. I cooked it over 2 times as long & at move it to 400 to make sure it was done. I am not sure about the panko breadcrumbs yet..they seemed good, but i am going to have to try them again. I would use less thyme in my breading next time..i thought it was a lil to strong, other then that it was good. Not Great....
    Just wanted to let you know that I made this in our school's Iron Chef competition. I'm in grade 8, and this dish won second place!

    It was so unbelievably tender! The cheese and ham and thyme worked out so well....
    All I can say is that it was really great!

    I also tried this recipe with procsiutto. It's just as delicious!
    My entire family loved this when I made it.
    I was kind of dissapointed in this recipe. it did not taste bad, but it was not great, i felt that the breading needed something else. Also the chicken took longer to cook then what the recipe calls for so check it before sticking on a plate to eat.
    I made it for my parents anniversary and my dad was practically licking the plate. I'd recommend it to anyone.
    I've made my own simple Cordon Bleu recipies before, but this one was simple & delicious. My husband said it was the best Cordon Bleu I've made (I put a dollop of cream cheese in the middle). This will be the recipe I use now!
    I love this recipe. The oil mixed in with the breadcrumbs really keeps it moist and makes it pop visually. I use mozzarella cheese because my family doesn't like swiss. You could call it the Italian version. You could really use any kind of cheese that melts well.
    This was my 1st time making chicken cordon bleu, and let me say that I loved this recipe...It was great and easy to make, I love too cook and I never made it this because I thought it was hard to make, but I was wrong..The one thing that stood out the most to me was the thyem spices, I have never used it and now I love it....
    Great recipe! I had a bit of a problem with rolling and sealing the chicken so I ended up using toothpicks - be sure to warn diners. I also had to cook longer but it was well worth it. I cooked a side dish of baked asparagus and red peppers that complemented the chicken.
    I used pre-made breadcrumbs, but the same basic recipe and it was a hit! My boyfriend said this was one of his favorite meals that I've made! It was great!!!
    This was THE BEST chicken cordon bleu! My husband & I absolutely loved it! I used Swiss cheese because I've never had the gueyere before. Quite tasty! It was a little more time consuming putting it together at first, but now that I've made it several times I've got it down pat! It's well worth the time though! Delish!
    I am by no means a culinary newbie... when I read the reciepe and saw cooking time was only twenty minutes I had a gut feeling that would be too short. I baked the chicken for twenty minutes at 350F as indicated and it was mostly raw. I still have them in the oven so I can't determine total cooking time but I think it will end up being double.
    This is so great, everyone loves it. Just a tip if you have the time, before breading the chicken rolls, I wrap them really tight with plastic wrap and freeze or refrigerate until really cold, and they stay together without the hassle of toothpicks. Adds to the prep time for sure but makes for a better presentation at the end.
    this dish was absolutely wonderful! It was the first time I had ever tried to make cordon blue and it came out like I had been making it my whole life. I will defiantly be making this again soon!
    This turned our really well. I love the Panko. I used proschutto (sp?) rather than ham and Gruyrere. In my world this took 30+ minutes to prepare:) and I had the help of my 11 yr. old daughter. Still, it turned out great. Will make this dish again for sure.
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