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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4.4 145
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
We used fresh Lemon Thyme and cooked about 40 minutes. The kids said this recipe is a keeper! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. Delish item not reviewed by moderator and published
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. item not reviewed by moderator and published

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