Geoffrey Zakarian's Chicken Cordon Bleu Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Geoffrey Zakarian

Chicken Cordon Bleu

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 servings
Chicken cordon bleu is a classic dish for the ages. It is also an accidental dish that has stood the test of time. Many believe chicken cordon bleu to be a French dish created by the famous Le Cordon Bleu cooking school. However, it originated in a Switzerland restaurant when two large bookings turned up and the cook did not have enough portions to serve everyone. The resourceful chef came up with the idea of making schnitzels and filling them with ham and cheese. The dish was so good, it was awarded “Le Cordon Bleu” ("the blue ribbon"), used in France to recognize an excellent cook. This dish is one of my favorites.


Chicken Cordon Bleu:

Shallot-Dijon Cream Sauce:


  1. For the chicken cordon bleu: Preheat the oven to 350 degrees F.
  2. Between 2 sheets of plastic wrap, pound each piece of chicken, one at a time, using either a meat mallet or wooden rolling pin, to about 1/4 inch thickness. Working with one flattened piece of chicken at a time, lay the chicken on a clean surface with a long side facing you. Season with salt. Lay a slice of ham on top and season with more salt. Top with a slice of cheese and then roll the whole thing up tightly into a long log. Secure with a toothpick and set aside. Repeat with the remaining chicken, ham and cheese. Season each log with salt.
  3. Prepare a dredging station. In a wide, shallow dish, add the flour and season with salt. In a second dish, add the egg and water mixture. In a third dish, combine the breadcrumbs with the thyme, garlic and onion powders and 1 teaspoon salt.
  4. Working with one chicken breast roll at a time, first dip into the flour, shaking off any excess. Then dip into the egg and transfer to the breadcrumbs. Press the crumbs down to ensure they adhere to the chicken. Repeat with the remaining chicken pieces.
  5. Heat the oil in a large skillet over medium heat. Add the butter and let melt. Working in batches if necessary to prevent crowding, add the chicken to the pan. Cook the chicken until golden brown on all sides, 4 to 5 minutes per side.
  6. Transfer each piece of chicken to a baking sheet lined with a wire rack. Bake the chicken until an instant-read thermometer inserted in the center reads 165 degrees F, 6 to 8 minutes.
  7. For the shallot-Dijon cream sauce: In a medium saucepan, melt the butter over medium heat. Add the shallot and cook, swirling or stirring, until softened, about 2 minutes. Add the wine and reduce for 1 minute. Add the cream and mustard and whisk to combine. Give a squeeze of lemon juice, season with salt and pepper and cook, whisking continuously, until thickened, about 5 minutes. Stir in the chives. Set aside and keep warm.
  8. Working with one piece of chicken at a time, remove the toothpicks. Slice the chicken crosswise into 5 rounds and arrange in a single layer on a plate. Squeeze some lemon juice over the chicken. Spoon some sauce on top of and around the chicken. Repeat plating with the remaining chicken and sauce.