Chicken Cordon Bleu

Leslie Speed Dutton


This has to be one of my all time favorite ways to eat chicken. Before I learned to make it on my own, I had to depend on the frozen food section of the grocery store to get my fix. Your family and friends will be impressed!

Great with homemade mashed potatoes and Leslie's Mushroom Sauce recipe.

This freezes for two months.

★★★★★ 1 vote
20 Min
20 Min


boneless, skinless chicken breasts, approx. 6 oz. each
4 slice
thick cut deli ham
4 slice
yor choice of gryere or swiss cheese
1 stick
butter, softened
2 clove
garlic, chopped
1 Tbsp
fresh rosemary
1 Tbsp
fresh tarragon, leaves stripped
small handful of flat leaf parsly, coursely chopped
salt and pepper


2 large
1/2 c
bread crumbs
1/2 c
panko bread crumbs
1/2 c
parmesan cheese
olive oil or vegetable oil for shallow frying


1To make the compound butter; in a food processor, combine butter, garlic, salt, pepper and herbs until smooth. Transfer into a baggie and roll into a log. Put into the freezer to harden.
2Butterfly chicken breast, being careful not to cut all the way though. Open each piece and place between two pieces of parchment paper. Pound gently until thin. Season each cutlet with salt and pepper.
3Arrange a slice of ham and cheese on each breast. Top with a slice of herb butter. Fold flaps of chicken over to form a stuffed cutlet. Preheat oven to 275 degrees.
4Place the flour, eggs and panko in three separate dishes. Mix the Parmesan cheese with the panko. Coat each stuffed breast with flour, then egg, ending with panko/cheese mixture.
5Heat an even layer, about 1/8th of an inch, of cooking oil in the bottom of a skillet over medium to medium-high heat. Add chicken and cook for 4 minutes on each side or until deeply golden brown. Keep chicken warm in oven on wire wrack over a cookie sheet.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Hashtags: #cheese, #ham, #Stuffed