Chicken Cordon Bleu

Judy Wisniewski


I saw this on Rachael Ray, I had to exchange a few items like using dried herbs instead of fresh, jack daniels mustard and american cheese, came out awesome.

★★★★★ 2 votes


1 stick
1 Tbsp
jack daniels mustard
1 clove
2 Tbsp
grated shallots
1 tsp
dried tarragon
1 Tbsp
dried parsley
1 Tbsp
dried chives
seasoned salt to taste
juice of 1 lemon
boneless chicken breast - butterflied
4 slice
deli ham
4 slice
american cheese
1-2 c
egg beaters
1 c
italian bread crumbs
1 c
grated parm cheese
oil for frying

How to Make Chicken Cordon Bleu


  • 1In a food processor combine the butter mustard garlic shallot lemon juice seasoned salt herbs pulse until smooth, transfer to a baggie and freeze for at least 15 mins
  • 2preheat oven 300
  • 3place chicken under parchment paper and pound thin. remove butter from freezer, arrange a slice of ham, cheese and the seasoned butter on each breast and flap over to form a stuffed breast
  • 4coat in flour, egg and breadcrumbs
  • 5heat oil, place chicken in oil and brown on each side for 4 mins.
  • 6add a wire rack to the top of a cookie sheet place the chicken on the wire rack, this helps keep the chicken crisp, place in the oven until you are ready to serve.

Printable Recipe Card

About Chicken Cordon Bleu

Course/Dish: Chicken