Open Faced Chicken Cordon Blue

Barbara Youlio


This recipe came to me while grocery shopping for something to cook. I was in the mood for Chicken Cordon Blue but didn't have the time to prepare it. I hope you make it and tell me if you enjoy it.


★★★★★ 1 vote

35 Min
45 Min


  • 4
    chicken breast halves, skinless and boneless
  • 2 c
    italian bread crumbs
  • 2
  • 1 c
  • 4 slice
    deli baked ham
  • 4 slice
    provolone cheese
  • 1 jar(s)
    pasta sauce ( or make your own)
  • 1/2 c
    cooking oil
  • 1/4 c
    butter, unsalted

How to Make Open Faced Chicken Cordon Blue


  1. Coat chicken breasts in the flour. Dip chicken in beaten egg (mixed with a little water); then coat chicken with the bread crumbs.
  2. Fry chicken in a pan with oil and a few pats of butter. Cook chicken until done. Put a slice of baked ham on top of chicken breast; then top with a slice of provolone cheese; add the jar of sauce around the chicken (avoid putting it on top of the chicken and cheese). Put a lid on top of the pan and allow the cheese to melt. When the cheese is melted and the sauce is heated through, it's done.
  3. Serve with your favorite pasta, vegetable or salad.

Printable Recipe Card

About Open Faced Chicken Cordon Blue

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French

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