Chicken Cordon Bleu

Francine Lizotte


This amazing tasty and elegant dish is sure to impress your guests! With a few added ingredients from the traditional ones, this is a winner!


☆☆☆☆☆ 0 votes

2 servings
15 Min
35 Min


  • 2 large
    skinless & boneless chicken breasts, butterflied
  • ·
    dijon mustard, as needed
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • ·
    ground himalayan sea salt, to taste
  • 4 slice
    thin black forest ham (substitute prosciutto di parma)
  • 4-6 slice
    thin jarlsberg, or as needed
  • 2 Tbsp
    unbleached all-purpose flour
  • 1/4 tsp
    smoked paprika
  • 1 large
    free-run egg, beaten
  • 3/4 c
    panko® bread crumbs
  • 1/2 tsp
    herbes de provence
  • 1/4 tsp
    garlic salt
  • 1 1/2 Tbsp
    unsalted butter, melted
  • 2 Tbsp
    canola oil, or more if needed

How to Make Chicken Cordon Bleu


  1. Preheat oven to 350ºF. Place a plastic sheet over butterflied chicken breast and using a meat tenderizer, pound to about ¼-inch thick. Spread Dijon mustard on chicken breast to cover the entire surface; season with freshly ground black pepper. Place 2 slices of ham on each breast and then cheese. Tuck in the ends from the outside and then as tight as possible, roll it up.
  2. In a small bowl, season flour with smoked paprika; set aside. In a shallow bowl, beat an egg. In another shallow dish, combine panko, Herbes de Provence, garlic salt and melted butter; stir to combine. Using a small sieve, dust flour mixture on chicken then dip in beaten egg follow with panko mixture, pressing lightly. Transfer coated chicken onto a plate and set aside.
  3. In an over-proof skillet over medium-high heat, add oil. When hot and shimmer, place chicken roulades and sear until golden brown including the ends; about 3 minutes. Transfer skillet into the preheated oven and bake for 30 to 40 minutes or until the internal temperature reads 170ºF. Serve with couscous or Herbs & Butter rice along with veggies.
  4. To view this recipe on YouTube, click on this link >>>>

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