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Classic Chicken Cordon Bleu Recipe
You will love this delicious Chicken Cordon Bleu Recipe that is stuffed with ham and cheese that comes together in under 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 553 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the Chicken Cordon Bleu:
- ½ cup all-purpose flour
- ½ cup milk
- 1 large egg
- 1 cup breadcrumbs
- 2 large chicken breasts
- 4 slices of ham or prosciutto
- 6 slices of Swiss cheese or gruyere cut in half
- salt and pepper to taste
- oil for frying
For the Optional Sauce:
- 1 heaping tablespoon all-purpose flour
- 1 ½ cups chicken stock
- 1 tablespoon unsalted butter
- salt and pepper to taste
Instructions
- Whisk together flour with salt and pepper in a shallow bowl.
- Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl.
- In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside.
- Slice the chicken breasts in half widthwise.
- Pound the chicken breast out gently until it is has essentially doubled in size or is about a ¼ to 1/3” thick.
- Season the chicken with salt and pepper.
- Layer on a slice of ham and then 3 half slices of Swiss cheese.
- Fold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Repeat until all the chicken is stuffed.
- Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.
- Coat completely in the breadcrumbs and repeat until all the chicken is coated.
- Fry the chicken cordon bleu minutes in about a ¼ cup of neutral flavored oil in a non-stick skillet over medium heat for 3 to 4 on all sides or until golden brown and cooked throughout when reading 165° F internally. See chef notes.
- Remove the chicken and discard all but 2 tablespoons of the frying oil.
- Whisk in the flour until combined and then pour in the chicken stock.
- Cook on high heat until thick and then finish with butter, salt, and pepper.
- Slice and serve with the simple pan gravy.
Cup of Yum
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking.
- How to Store: Cover the chicken cordon bleu and keep it in the refrigerator for up to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
- How to Reheat: Place the desired number of chicken cordon bleu on a sheet tray lined with parchment paper and bake at 350° for 10 to 12 minutes or until warm throughout.
- You can use dark thigh meat and pound it out thin, although the finished product will certainly be smaller.
- If the ham happens to be larger, just simply trim it down until it is the size of the chicken.
- Other great cheeses would be comté or gruyere.
- Substitute ham with prosciutto for a more intense flavor.
- You may need to add more oil to the pan while frying to ensure it is being cooked on all sides.
- If the chicken begins to brown too quickly, turn the heat down to medium-low.
Nutrition Information
Calories
553kcal
(28%)
Carbohydrates
37g
(12%)
Protein
47g
(94%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
168mg
(56%)
Sodium
865mg
(36%)
Potassium
742mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
445IU
(9%)
Vitamin C
2mg
(2%)
Calcium
334mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 47g | 94% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 168mg | 56% |
| Sodium | 865mg | 36% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 334mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.