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Chicken Cordon Bleu

This recipe guides you through preparing classic Chicken Cordon Bleu. Tender chicken breasts are pounded thin, filled with savory ham and melty Gruyère cheese, then carefully rolled. Each roll is breaded and pan-fried to a golden crisp, often finished in the oven for a sophisticated and satisfying main course.
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Servings: 4 people
Course: lunch/dinner
Cuisine: French
Calories: 2613.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 skinless boneless chicken breasts (about 1½ lb. total)
  • Kosher salt freshly ground pepper
  • 4 thin slices ham or prosciutto about 4 oz. total
  • 4 thin slices Gruyère or Swiss cheese about 4 oz. total
  • ¾ cup dry breadcrumbs
  • ¼ cup finely chopped parsley from about ¼ bunch
  • 1 large egg
  • ½ cup all-purpose flour
  • 3 Tbsp. neutral oil such as grapeseed or vegetable

Equipment

  • 1 Meat Mallet
  • 3 Shallow Dishes For breading station
  • 1 Large Oven-Safe Skillet
  • 1 Tongs
  • 1 Baking Sheet (Optional, if not using an oven-safe skillet)

Method
 

  1. Place chicken breasts between sheets of plastic wrap and pound evenly to about ¼-inch thickness. Season both sides generously with kosher salt and freshly ground pepper.
  2. On each pounded chicken breast, layer one slice of ham or prosciutto, followed by one slice of Gruyère or Swiss cheese, leaving a small border.
  3. Carefully roll up each chicken breast tightly, tucking in the sides to fully enclose the filling. Secure each roll with one or two toothpicks if necessary to hold its shape.
  4. Set up a breading station: Place flour in one shallow dish, the beaten egg in a second, and the breadcrumbs mixed with finely chopped parsley in a third.
  5. Dredge each rolled chicken breast first in flour, shaking off any excess. Dip it into the beaten egg, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
  6. Preheat your oven to 375°F (190°C). Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering.
  7. Carefully place the breaded chicken rolls in the hot skillet. Sear for 3-4 minutes per side, turning with tongs, until golden brown and crispy on all sides.
  8. Transfer the skillet (or move the chicken to a baking sheet) to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Remove the chicken from the oven and let it rest for 5 minutes before slicing. Carefully remove any toothpicks before serving.
  10. Serve warm with your preferred side dishes.

Notes

Achieving an even thickness of chicken is crucial for consistent cooking and easy rolling; aim for about ¼-inch. Ensure the ham and cheese are fully encased to prevent cheese leakage during cooking, which can burn and dry out the chicken. For optimal crispness and thorough cooking, pan-sear the rolled chicken until golden brown, then transfer to a preheated 375°F (190°C) oven to finish baking until an internal temperature of 165°F (74°C) is reached. This two-stage cooking method delivers a beautifully crisp exterior and perfectly cooked, juicy interior. Season the chicken generously before filling.