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…..
Mary says
Printed recipe doesn’t mention the ham wrapped around the cheese before being tucked into the chicken. But I read the whole article so I didn’t miss anything. But it’s just so you know. Anyway, thank you for the recipe and the easy suggestions. I used port salut cheese and made the breadcrumbs and oil on the skillet.
Carmen says
On the super easy method why can’t you coat both sides of chicken and flip in the bread crumbs?
Tamie says
Can you replace the mayo with greet yogurt or sour cream for the quick method
?
Ethan says
You’ll want something that’ll cook the crumbs into the chicken. Though, I’m sure there are vegan alternatives to egg based batter.
Kytn says
I made this last night and it was fast, easy and amazingly delicious. I had 4 breaststroke so I doubled most of the recipe. The Dijon sauce looked so good we made 3 cups of that. The conversion was easy and definitely made more than enough for us.
I think the hardest part was getting the toothpicks out after. I had read the comments and made sure that the toothpicks were out enough to grab. The extra chicken were let cool down and then I just pushed the toothpicks into the cutting board and that pushed them outwards and released it from the chicken and panko and slid out easily for me.
Thank you much for the recipe and video. I’ll definitely be making this again
Kytn says
*chicken breasts not breaststroke lol (new phone and auto correct hasn’t gotten to know me yet lol)
Blitzo says
I love this blog very easy to understand the recipes.
Bka says
I have made this before and it was delicious. I’m thinking of making for a dinner party for 10. When I change the serving size it has the sauce 5 cups of milk. This seems a lot. Is it correct. Thank you!
Saroj says
Made this last night for dinner and it was a huge hit. Followed the tips provided (wrapped the cheese INSIDE the ham; got the panko bread crumbs golden BEFORE baking), chose the Super Easy method, and the presentation was beautiful. I would definitely make this again, and make it for company!
Nagi says
Woo hoo!! I am glad that you liked it Saroj! N x
Paul says
So easy, and excellent with a saffron rice pilaf!
Nagi says
That sounds delicious Paul!! N x
Ana says
We don’t eat pork and I know traditionally Chicken cordon bleu is made with ham. However, is there a ham substitute for this dish?
Monikka Baker Davis says
You can use, turkey ham. They sell it at kosher butchers and I’m sure some grocery stores.
Nikki says
I’m about to use a honey roasted turkey breast from the deli since it is what we have on hand.
Nagi says
Oh yum! Let me know how that turns out Nikki! N x
Donna Goeller says
Made this the fast easy way for Valentines Day for my grownup kids. It was a huge hit! Thanks for the recipe! I always thought it was too daunting to make. I did add a little onion and garlic powder to the chicken before the mustard/mayo sauce. My only concern is how do I get the toothpicks out easily??? I flung the coating all over trying to get them out. Defined going to make this every Valentine’s Day and special occasions in the future. Thanks again.
Nagi says
Hi Donna – if you watch the video you’ll see that I leave the ends of the toothpicks sticking out so it’s easy to pull them out afterwards! N x
Pamela says
I use the longer cocktail toothpicks. They are about 3 or 4 inches.
Patsy says
I’ve made this twice, but eaten it 4 times. I freeze half & when I’m lazy I can have a home cooked meal. It’s delicious!
Nagi says
That’s a great idea Patsy!! N x
Heidi says
Made this and it looked great and would have tasted great except the ham. We used a packaged leg ham – no special treatment for the ham such as honey or double smoked, but it tasted awful and the flavour spread a bit through the chicken! We also wondered if the chicken was raw because the chicken closest to the ham was pink!! I tested with a thermometer and it was cooked. We suspect the ham was injected with food colouring! Anyone recommend ham for this recipe (something readily available at Woolworths or Coles in NSW).
Verell Freese says
I made this tonight and it was delicious. I used method 1, Super Easy and used black forest ham. My husband said this was a keeper.
Robert Lopez says
Made this for my son in law came out great
Lauren says
Delicious and so easy! My husband loved it!
Nagi says
Excellent! N x
Tab says
Has anyone made this with vigo seasoned bread crumbs
Lea says
This recipe was terrific! I found trying to “stuff” the chicken breaststroke with ham and Swiss to be a bit tricky, I got them put together. I used the light dredge method with browned panko crumbs which was not only crispy and delicious but the crumbs disguised the difficulty I had stuffing the breaststroke. They looked and tasted great! I will make this again!
Laurel says
Easy and tasty! Everyone ate this dinner, including the picky eaters. I had no idea chicken cordon bleu was so easy to make. I will add this to the meal rotation.
Nagi says
It’s a classic! N x
Gale says
I modified a bit.. using the dredge method. I put my favorite spices a little parm cheese and fresh squeezed garlic to the bread crumbs. I rolled the cheese and ham together and then rolled the chicken onto the ham and inserted the toothpicks.
Michael says
Just cooked this for my wife and I and it is spectacular .
I jazzed it up a bit and had to adjust the temp and cook times but well worth it.
Saving the recipe !
Thank you A
Susan says
Sounds like a great recipe! Why would you NOT include cooking temp and time? DUH
Cindy says
How rude…duh!
Nagi says
Hi Susan – cooking temp in Step 1 of the recipe under “Instructions” and timing in Step 1 under “Baking”! N x
DM says
The step one is the temp for toasting the panko crumbs. I knew that wasn’t right for the chicken, so I looked it up on the internet. If you have the oven temp for the chicken baking I couldn’t find it either.
Nagi says
It is the same temp for both. N x
Abby Johnson says
We made this for Thanksgiving. This is absolutely delicious! We loved the creamy mustard cheese sauce over the top. Easy to make, and loved the video. T
AUSTIN THOMAS says
This is a great and easy recipe!