easy chicken cordon bleu

★★★★★ 4 Reviews
Karla59 avatar
By Karla Everett
from Greenacres, WA

I just love chicken cordon bleu and this is such an easy recipe and it tastes delicious. I seen this type of process done once like this on a video but I can't remember from where and I have made adjustments to fit my families taste.

★★★★★ 4 Reviews
serves 4
prep time 35 Min
cook time 30 Min
method Bake

Ingredients For easy chicken cordon bleu

  • 4 lg
    chicken breast halves, skinless and boneless
  • 26
    ritz crackers
  • 4 slice
    bread
  • 6 Tbsp
    butter ; melted
  • salt and pepper
  • ap flour for dredging
  • 3 lg
    eggs
  • 1 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 2 Tbsp
    dijon mustard
  • 8 slice
    thin deli ham
  • 1 to 1-1/2 c
    shredded swiss cheese
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How To Make easy chicken cordon bleu

  • 1
    In the food processor pulse up the ritz crackers and torn up bread a few times to make coarse crumbs.
  • 2
    Drizzle the melted butter over the crumbs and pulse a few more times to incorporate the butter into the crumbs.
  • 3
    Pour the crumbs onto a cookie sheet and place in a 450° oven and cook until lightly browned about 3-5 minutes.
  • 4
    Into the fat end of the raw chicken breast about 1/3rd the way down from the end , cut a slit about 3" long and make a pocket inside the breast , leaving about a 1/4" all around the chicken breast intact.
  • 5
    Place about 2 Tablespoons of the shredded Swiss cheese along the center of the ham slice and roll up tight like a cigar shape. (I had to use 4 round slices of ham and put them together because I bought the wrong cut of ham)
  • 6
    Cut the ends off of the rolled up ham to make the rolls uniform in length to the chicken breasts.
  • 7
    Stuff 2 ham rolls beside each other in the prepared pocket of the chicken breast.
  • 8
    Pull the top cut over and Press the sides of the chicken breast slit part together to seal the slit in the side of the chicken breast.
  • 9
    Salt and pepper each side and place each chicken breast onto a platter.
  • 10
    Once you have all of them together cover with plastic wrap and place in the refrigerator to seal together for 20 minutes *this is a very important step "DON'T SKIP THIS STEP"
  • 11
    Add the Dijon mustard , garlic and onion powder to the 3 eggs.
  • 12
    Prepare 3 dishes for dredging the chicken in. one for the flour , egg mixture and one for the toasted bread crumb mixture.
  • 13
    Dredge the chicken in the flour and pat off any excess flour.
  • 14
    Next using kitchen thongs dredge the floured chicken into the egg mixture.
  • 15
    Next dredge into the toasted crumb mixture , patting the crumbs into the chicken breasts.
  • 16
    Place onto a cookie sheet and place in a preheated oven @ 450° on the bottom rack for 10 minutes ; this will set the bottom.
  • 17
    Than lower the oven temp to 400° and raise the chicken to the center rack and bake for an additional 20 minutes.
  • 18
    Once you remove them from the oven , place tin foil in a tent fashion over them (not tight because you want them to stay crispy and not sweat) so they can rest for 5 minutes before cutting into them.
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