An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you!
This retro classic is here to stay – always!
Chicken Cordon Bleu
Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked.
The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). It’s not dissimilar to Chicken Kiev in this respect.
But phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. 🙂
BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY.
How to make Easy Chicken Cordon Bleu
I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!) . Secure with toothpicks – and that’s it! The stuffing is done!
Choose your own adventure: Crumbing
Next up is the breadcrumb. I’ve got 2 methods to choose from:
Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold; OR
Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.
After coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking!
Super Easy vs Quick Dredge
Here’s a comparison of the 2 methods. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Plus, full coating of crunch.
But the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. Small compromise for the convenience, in my humble opinion!
Secret Tip: Oven Toasting Breadcrumbs
If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip.
Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor.
Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view.
PS Some recipes do this in a skillet – oven is easier. 🙂
And here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs??
Whichever method you choose, you’ll be greeted with the same glorious sight of molten cheese oozing out of the warm ham stuffing inside the juicy chicken breast, and all that golden crunchy crumb….
And to top it all off, that MUSTARD CREAM SAUCE!!!!
I think you need to change this weeks’ meal plan. Immediately. 😂 – Nagi x
More crunchy crumbed chicken
-
Crunchy Baked Chicken Tenders and also the Parmesan version
-
Oven Fried “KFC” Chicken Tenders (11 secret herbs & spices!)
-
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
And more baked crunchy crumbed things
Chicken Cordon Bleu
Watch how to make it
In the video, I demonstrate how to make one breast using each crumbing method: Super Easy and Quick Dredge. The recipe makes 2 chicken breasts using one of these methods.
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Easy Chicken Cordon Bleu
Ingredients
Breadcrumbs
- Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Chicken
- 2 small chicken breasts, around 6-7oz/180-210g each
- Salt and pepper
- 4 slices swiss cheese (Note 1)
- 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Super Easy Method
- Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Quick Dredge Method
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Dijon Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, add salt and pepper to taste. Serve with chicken.
Recipe Notes:
Nutrition Information:
Life of Dozer
Flashback: before he knew how to swim – looking out longingly at all the ducks teasing him mercilessly, wiggling their tails and flapping their wings…..
Dee says
Cooking for “20” what quantity …1/2 breast each person! I know this recipe is super filling. Especially with salad, oven roast vegetables and…need room for birthday cake.
Krista says
Used the dredge method which was so easy! The sauce amount was plenty for two big pieces. Had enough for our sides of asparagus and rice. A keeper!
jeff amell says
this was super easy and turned out great. the whole egg + flour was funky, i’ve never done together, but still turned out fine. I don’t think you need to pre-cook the panko crumbs, i just rolled in the crumbs after the egg dredge and used olive oil spray. Cooked 30 minutes and made sauce, served with couscous and air-fry brocolli, declicious and easy!
Laurie F says
This was easy and super yummy! Thank you for the inspiration! Husband approved with enthusiasm (and he finds chicken to be ‘meh’), will make it again very soon!
Angela says
Easy. Delicious. The third round of making. I have made both ways, I like dredging, but the mayo is easier. Love your video music.
Karen says
Hi Nagi,
First time making Chicken Cordon Bleu ever and it was AMAZING! The mustard sauce is a must! I will be making this again! Thank you
Denise says
Super easy and delicious. One large chicken breast feeds hubby and me. I did add crushed dried onions to pinko. I used Canadian bacon as that’s what I had on hand. Did not serve with sauce to cut out calories and it was so good.
JoCo says
This is s very good simple recipe. I did use the two slices of ham recommended. One slice of sargentos baby swiss. I didn’t need tooth picks. It was delicious without needing all kinds of “one use ingredients “. I can use the other ingredients for sandwiches.
kathleen says
I’ve had this recipe in my arsenal for a few years now, and when hubs and i were thinking about valentine’s day, we wanted something that was more elegant than everyday fare, but not too complicated since it fell on a tuesday. this was PERFECT! so tasty and easy to fix on a weeknight. i roasted some veggies and had creme brulee which i made the night before and voila! a lovely celebratory dinner for my valentine!
AMF says
I previously commented on this recipe back in June of 2021, but wanted to add another comment. Instead of using one breast and cutting a pocket, I use 2 thin cutlets. For me that’s easier and I find the thickness of the cutlets to be perfect. I simply put a cutlet down, then the ham and cheese which is rolled/folded like in the video, then another cutlet, and covered with the Mayo/mustard mixure and panko (super easy method which I prefer). I then used 4 inch cocktail toothpicks on each side, but honestly probably didn’t even need them. They came out perfect at 30 minutes in the oven.
Pat says
I almost did the same because I had cutlets handy. However I made it like a sandwich, chicken, cheese folded in the ham so it wouldn’t run out of sides, and topped with second cutlet. No rolling and just cut it in half after cooking. Was perfect, though a tiny bit oozed out of ends , no big deal. Delicious, looked and tasted as if from a restaurant.
Portia says
I made this for dinner tonight. It’s easy and delicious! I used the dredging method, and that’s still pretty easy. Thank you! I should have tried this recipe sooner!
Paul lynch says
First time with this meal. Made no changes or additions. Used the easy dredge. Sauce came out perfect. Toasted Panco breadcrumbs. Chicken breasts were large so xtra time required. (1hr). Thank you!
Bimal doley says
Delicious
Jase the Ace says
Thank you so much yet again Nagi, you are a legend!
Your mustard sauce was lovely too, mild enough for the bride who also enjoyed it.
Keep up the awesome work with everything you do, many thanks.
Eric says
Made this last night and my family LOVED IT! Easy and very good. I recently retired and am now taking care of the cooking…a new roll from me. My cooking experience is a little above beginner…
Ruth says
Do you bake the chicken at the same temp as the bread crumbs?
Dave G says
Excellent recipe, instructions, and video. Made for my folks and the raved about it. What a super tip to toast the bread crumbs!
I left enough of the toothpick out that I could grasp with my thumb and forefinger, twisted and it pulled out cleanly and easily.
This was my first time finding you.
Thank you from your newest fan from The Great State of Texas!
Cherie says
The Chicken Cordon Bleu looks wonderful! Can’t wait to try it! I’m wondering if it could be made in an air fryer? Thanks for sharing your recipe!
Sue says
Made this last night using the quick dredge method, of course! All I can say is, WOW! So good! My husband said he felt like we were at a restaurant and couldn’t get enough of the sauce. As always, your recipes never disappoint.
Monikka Baker Davis says
I wonder if this can be grilled or smoked. I used used recipe for regular chicken breast and it was wonderful (method 2). I’m planning party, and for big events I am for smoking whatever I can in bulk.