Sandy's Chicken "Cordon Bleu"

Sandra McGrath


My mother would make this for special occasions and my family loved it. My youngest daughter Casey decided that she no longer would eat ham ..but she would eat pepperoni! I adapted the recipe to include large slicing pepperoni and provolone cheese.Hope you like this as much as I do. Chicken Cordon Bleu is truly a blue ribbon dish (in my opinion!), hence it's name!

pinch tips: How to Debone a Chicken




15 Min


45 Min




boneless skinless chicken breasts, thin sliced
4-6 slice
provolone cheese, (mild or sharp to your liking)
4-6 slice
deli syle sliced pepperoni
1 c
seasoned bread crumbs
basil leaves
1 c
salt and pepper
1 Tbsp
italian seasoning
1 tsp

Directions Step-By-Step

Preheat your oven to 350 degrees. Spray a 9x 12 (smaller if only making 4 breasts) baking dish with nonstick cooking spray or coat bottom with a little oil.I like them to fit snugly in the casserole as they bake into nice little bundles so I don't like casserole dish to be too large for this recipe.
Some grocery stores sell thin sliced chicken breast but if not you can buy the regular ones and pound them to about 1/4 inch thickness.Set up a workstation of a shallow dish with the mayonnaise and one with the breadcrumbs. Salt and pepper each side of the chicken breast and place one slice of pepperoni and one slice of provolone and top of breast and a basil leaf.
Roll each breast..You can use either of these methods to coat rolled breasts.
NUMBER 1:Brush each using a pastry brush with mayonnaise and top with breadcrumbs after placed in a casserole dish side by side...OR
NUMBER 2:Roll the rolled chicken breast in the mayonnaise and then the breadcrumb and place each in the casserole dish.
Then, when all of them are done and in the cassserole dish, top the rolled chicken breasts with italian seasoning and paprika.
Place in the oven uncovered and bake for 35-45 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy