• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Baked Chicken Cordon Bleu

    May 15, 2018 | Updated December 22, 2020 by Ryan Leave a Comment

    143 shares
    Jump to Recipe Print Recipe

    With prosciutto and Gruyère instead of the traditional ham and Swiss rolled inside, this baked chicken cordon bleu is a subtle twist on a classic dish.

    close-up of baked chicken cordon bleu with parmesan cream sauce

    I'm all about good chicken dishes - from chicken paprikash to chicken Francese to bacon wrapped stuffed chicken.

    But today I'm stepping back in time a little bit, sharing one of my favorite dishes as a kid - chicken cordon bleu! Of course the ones I had were just frozen from the grocery store, but I loved them so much!

    When you first cut into chicken and the cheese just oozes out... man I'm salivating right now just thinking about it.

    I will admit, after I moved on from frozen food I really hadn't had chicken cordon bleu in some time. It had become a forgotten meal to me.

    That was until my wife and I got married and it was one of the options we could serve our guests at our reception. While they had multiple chicken options, to me there was no question chicken cordon bleu was what we were having and luckily it was a huge hit with our guests.

    The other day, I really wanted a chicken dish that we hadn't had in a while so was looking for inspiration. And our wedding dinner popped in my head so I dug through some old recipes and found a baked chicken cordon bleu I made right when I first got into cooking. Yes it takes a little bit of time to make, but is so worth it!

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • What if I Don't Have Toothpicks?
    • Can I Pan Fry Instead?
    • Side Dish Options
    • Pro Tips/Recipe Notes
    • Other Chicken Recipes
    • Baked Chicken Cordon Bleu
    closed-up of sliced baked chicken cordon bleu on cutting board

    Recipe Ingredients

    • Boneless, skinless chicken breasts - large enough to be able to roll up.
    • Prosciutto - can use ham if preferred.
    • Gruyère cheese - Swiss cheese also works.
    • All-purpose flour - helps the eggs stick which binds the breadcrumbs.
    • Salt, black pepper, dried thyme, garlic powder - enhances the flavor.
    • Eggs - helps the breadcrumbs stick.
    • Panko breadcrumbs - has the right crunch for this chicken dish.
    • Unsalted butter - browns the breadcrumbs and base for cream sauce.
    • Garlic - adds flavor to the sauce.
    • Milk - whole milk is best.
    • Dijon mustard - adds a slight mustard flavor to the sauce.
    • Parmesan cheese - called Parmesan cream sauce for a reason.

    Step-by-Step Instructions

    1. Preheat oven to 350°F. Place parchment paper on baking sheet and set aside. Prep your dredging bowls. Add flour, salt and pepper in medium shallow bowl. Beat eggs in another medium shallow bowl. In final shallow bowl, add bread crumbs, thyme, garlic powder, melted butter and a little salt and pepper for more seasoning.
    2. Lay 1 chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken until it’s ¼″ thick. Remove the plastic and lay 2 slices of prosciutto on top of chicken breasts. Add ¼ of the cheese over the prosciutto. Tuck the sides and roll up the chicken breasts, keeping together with a few toothpicks.
    3. Lightly dust the chicken with the flour, then dip in the egg mixture and finally in the bread crumbs. Place on the parchment lined baking sheet and repeat the process with the remaining chicken.
    4. Bake for 30-35 minutes or until golden brown and cooked through.
    5. While chicken is baking prepare the sauce. Melt butter and garlic over medium heat in medium saucepan. Once butter is melted, add flour and whisk for 1 minute. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You’ll want to stir constantly.
    6. Add the mustard, Parmesan, salt and black pepper. Whisk until combined and serve over the baked chicken cordon bleu.
    close-up of sliced chicken on cutting board

    What if I Don't Have Toothpicks?

    Not a problem. As you're rolling up the chicken, keep it inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log.

    Leave in the fridge for 30 minutes so it sets. Then you can remove the plastic wrap and it should stay in place. Watch how Tasty does it in their video.

    Can I Pan Fry Instead?

    Yes. Heat 2 inches of vegetable or canola oil to 325°F. Cook the chicken for 5 minutes per side and then place in an oven at 325°F and cook until the the temperature of the chicken reaches 165°F.

    Side Dish Options

    A starch like rice, mashed potatoes or pasta pairs great with chicken cordon bleu. As far as veggies, I usually go with roasted broccoli, green beans or Brussels sprouts.

    Pro Tips/Recipe Notes

    • If you want more traditional cordon bleu, replace the prosciutto with ham and Gruyère with Swiss cheese.
    • Buy blocks of Gruyère cheese and Parmesan cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same. Plus pre-shredded Parmesan cheese has wood pulp in it!
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    baked chicken cordon bleu with parmesan cream sauce

    Other Chicken Recipes

    • Chicken Rollatini
    • Crispy Baked Chicken Tenders
    • Apple Cider Chicken
    • Chicken Schnitzel
    • Baked Chicken Nuggets

    If you’ve tried this baked chicken cordon bleu or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of baked chicken cordon bleu with parmesan cream sauce
    Print Recipe
    5 from 2 votes

    Baked Chicken Cordon Bleu

    With prosciutto and Gruyère instead of the traditional ham and Swiss rolled inside, this chicken cordon bleu recipe is a subtle twist on a classic dish.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: French
    Servings: 4
    Calories: 579kcal
    Author: Ryan Beck

    Ingredients

    Chicken Cordon Bleu

    • 4 boneless and skinless chicken breasts
    • 8 slices prosciutto
    • ½ lb Gruyère cheese, shredded
    • ½ cup all-purpose flour
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • 2 eggs
    • 1 cup panko breadcrumbs
    • 2 teaspoon dried thyme
    • 2 teaspoon garlic powder
    • 2 tablespoon unsalted butter, melted

    Parmesan Cream Sauce

    • 2 tablespoon unsalted butter
    • 2 garlic cloves, minced
    • 2 tablespoon all-purpose flour
    • 1 cup milk
    • 1 tablespoon Dijon mustard
    • ½ cup freshly grated Parmesan cheese
    • salt and black pepper to taste

    Instructions

    Chicken Cordon Bleu

    • Preheat oven to 350°F. Place parchment paper on baking sheet and set aside. Prep your dredging bowls. Add flour, salt and pepper in medium shallow bowl. Beat eggs in another medium shallow bowl. In final shallow bowl, add breadcrumbs, thyme, garlic powder, melted butter and a little salt and pepper for more seasoning.
    • Lay 1 chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken until it's ¼" thick. Remove the plastic and lay 2 slices of prosciutto on top of chicken breasts. Add ¼ of the cheese over the prosciutto. Tuck the sides and roll up the chicken breasts, keeping together with a few toothpicks.
    • Lightly dust the chicken with the flour, then dip in the egg mixture and finally in the breadcrumbs. Place on the parchment lined baking sheet and repeat the process with the remaining chicken.
    • Bake for 35-40 minutes or until golden brown and cooked through.

    Parmesan Cream Sauce

    • While chicken is baking prepare the sauce. Melt butter and garlic over medium heat in medium saucepan. Once butter is melted, add flour and whisk for 1 minute. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
    • Add the mustard, Parmesan, salt and black pepper. Whisk until combined and serve over chicken.

    Notes

    • If you want more traditional cordon bleu, replace the prosciutto with ham and Gruyère with Swiss cheese.
    • Buy blocks of Gruyère cheese and Parmesan cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same. Plus pre-shredded Parmesan cheese has wood pulp in it!
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.

    Nutrition

    Serving: 1piece of chicken | Calories: 579kcal | Carbohydrates: 25g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 173mg | Sodium: 1694mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 0mg | Calcium: 160mg | Iron: 2mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Lemon Asparagus Ravioli
    Small X End Table »
    143 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    143 shares