“One For All, All For One” Chicken Cordon Bleu

By Jackie DeKnock  ,   

January 15, 2016

This entree is easy and delicious! It’s one of my favourites! Try to use the largest chicken breasts you can find so you’ll be able to roll them easier. Great recipe to make ahead and freeze too!

Kitchen Confidence Rating Scale:

Budget Rating Scale:

  • Prep: 10 mins
  • 10 mins

    10 mins


4 skinless, boneless chicken breast halves

1/4 teaspoon sea salt

2 tablespoons freshly ground black pepper

4 slices Gruyere (French cheese) or Swiss or Provolone cheese

4 slices Black Forest ham

3 tablespoons all-purpose flour

1 teaspoon paprika

2 eggs

1/2 cup seasoned bread crumbs (or Panko bread crumbs)

¼ cup grated parmesan cheese

3 tablespoons butter + 2 tablespoons (salted or unsalted, your call)

1 tablespoons extra virgin olive oil



Preheat oven to 350 degrees F (175 degrees C).

Pound chicken breasts to 1/4 inch thickness (either wrap in plastic wrap or place parchment paper on top).

Lay the chicken breasts flat, sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice & 1 ham slice on top of each breast within 1/2 inch of the edge, roll tightly away from you, secure with a toothpick or two. Don't forget to take them out when you eat your delicious chicken!

Mix flour with paprika and ½ tsp. pepper in a shallow dish. Beat eggs, add a little water and set it out in a shallow dish. Mix breadcrumbs with parmesan cheese, salt and pepper. Lay out flour mixture, egg wash and breadcrumbs in shallow dishes. Dredge rolled chicken into seasoned flour, egg wash and then breadcrumbs (assembly line-style).

Heat butter and olive oil in a large hot skillet, add chicken and cook until chicken is browned on all sides and has a nice crust.

Place chicken seam side down in a lightly oiled 7x11 inch baking dish, set a pat of ½ tablespoon of butter on top of each piece (to make it moist). Bake for 30 to 35 minutes 30 Minutes, or until the juices run clear and chicken is no longer pink (internal temperature 165 degrees). Remove toothpicks, and serve immediately.

Sauce: If you like sauce (as much as I do), you can make a quick sauce. Heat the skillet and add a small amount of flour, heat slightly and cook until you can smell the flour ‘baking’ (this is called a roux). Then add some chicken stock, thick cream and black pepper. Stir until the sauce thickens and pour over chicken of love.

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)


0 Reviews