An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you!
This retro classic is here to stay – always!
Chicken Cordon Bleu
Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked.
The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). It’s not dissimilar to Chicken Kiev in this respect.
But phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. 🙂
BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY.
How to make Easy Chicken Cordon Bleu
I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!) . Secure with toothpicks – and that’s it! The stuffing is done!
Choose your own adventure: Crumbing
Next up is the breadcrumb. I’ve got 2 methods to choose from:
Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold; OR
Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.
After coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking!
Super Easy vs Quick Dredge
Here’s a comparison of the 2 methods. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Plus, full coating of crunch.
But the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. Small compromise for the convenience, in my humble opinion!
Secret Tip: Oven Toasting Breadcrumbs
If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip.
Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor.
Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view.
PS Some recipes do this in a skillet – oven is easier. 🙂
And here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs??
Whichever method you choose, you’ll be greeted with the same glorious sight of molten cheese oozing out of the warm ham stuffing inside the juicy chicken breast, and all that golden crunchy crumb….
And to top it all off, that MUSTARD CREAM SAUCE!!!!
I think you need to change this weeks’ meal plan. Immediately. 😂 – Nagi x
More crunchy crumbed chicken
-
Crunchy Baked Chicken Tenders and also the Parmesan version
-
Oven Fried “KFC” Chicken Tenders (11 secret herbs & spices!)
-
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
And more baked crunchy crumbed things
Chicken Cordon Bleu
Watch how to make it
In the video, I demonstrate how to make one breast using each crumbing method: Super Easy and Quick Dredge. The recipe makes 2 chicken breasts using one of these methods.
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Easy Chicken Cordon Bleu
Ingredients
Breadcrumbs
- Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Chicken
- 2 small chicken breasts, around 6-7oz/180-210g each
- Salt and pepper
- 4 slices swiss cheese (Note 1)
- 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Super Easy Method
- Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Quick Dredge Method
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Dijon Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, add salt and pepper to taste. Serve with chicken.
Recipe Notes:
Nutrition Information:
Life of Dozer
Flashback: before he knew how to swim – looking out longingly at all the ducks teasing him mercilessly, wiggling their tails and flapping their wings…..
this dish is amazing! i used the dredging method and it came out perfect, didnt toast the breadcrumbe. this is a dish I would feel confident to serve to company,,, That good,,, thank you
Made this tonight. It was delicious. I didn’t toast the breadcrumbs and it was good but would probably be better if you toasted them .I only had very thin chicken breasts so I rolled them and used a toothpick. The whole picky family loved it. Definitely make the sauce!!!!
Great recipe, simple is best, on the Dijon sauce add a sauted mushroom, garlic, and onion mix to kick it up a bit
So easy and so yummy!
I’m a foody and love cooking delicious things. I’ve made many of your recipes and must say, they are always exceptional. Thank you so much for taking the time to share your wonderful recipes.
The chicken turned out amazing (best advice to toast crumbs). And the sauce to die for. My husband said best meal ever and wants me to make the sauce for pasta. Big win here.
Made this last night and it was great! The only thing I did a little different for added flavor was add a bit of Dijon mustard to the ham before enclosing the chicken. I did this as a meal prep so tonight I reheated a little in the microwave before finishing off in the air fryer and it came out great today too. This one is definitely going into the rotation.
Made this for dinner and it was a winner! I followed the quick dredge method and baked it. Will definitely make this again! Thank you Nagi..
Wonderful dish! I’ve never made it before and you made it so easy! My husband told me that chicken cordon bleu is his favorite and I didn’t know that! He said this recipe was perfectly delicious! I used the dredge method. YUM!!
The first time I made this, it turned out perfect. so good. Used regular toasted bread crumbs from some left over buttered slices of sour dough bread that were in the freezer. I toasted them dry in my oven and then ground them in my quisenart. Did the dredge method. Used a string cheese wrapped in a piece or 2 of off the bone ham from the deli. All went as planned. The 2nd time I tried the panko with spray oil, and prepared them several hours in advance, letting them rest in the fridge uncovered. I cooked the breasts 45 min because they were big and they didn’t exude any juice, so I thought they were not done. that was the 2nd mistake. They were dry and just not good, dissappointing but my own fault. I will try again!
If you roll the chicken and wrap it tight in plastic wrap then put it in the refrigerator for about an hour. It makes the stay in shape and no need for tooth picks. FYI this is a great recipe!
Served this last night. Quick and easy compared to the usual prep, and my guests gobbled it down — even my daughter-in-law who is often teased about “surviving on air.”
Highly recommended!
Omg i made this yesterday and it was deelish. Adjusted the recipe for one large chicken breast ( 4 – 5 servings) and cooked it at 425 F for 55 mins. Used the traditional dredge. Thank you!! A new favorite for sure.
I made this today with the dredge method and added dijon mustard to the flour/egg mixture. Delicious! Thanks for sharing Nagi!
Cooking for “20” what quantity …1/2 breast each person! I know this recipe is super filling. Especially with salad, oven roast vegetables and…need room for birthday cake.
Used the dredge method which was so easy! The sauce amount was plenty for two big pieces. Had enough for our sides of asparagus and rice. A keeper!
this was super easy and turned out great. the whole egg + flour was funky, i’ve never done together, but still turned out fine. I don’t think you need to pre-cook the panko crumbs, i just rolled in the crumbs after the egg dredge and used olive oil spray. Cooked 30 minutes and made sauce, served with couscous and air-fry brocolli, declicious and easy!
This was easy and super yummy! Thank you for the inspiration! Husband approved with enthusiasm (and he finds chicken to be ‘meh’), will make it again very soon!
Easy. Delicious. The third round of making. I have made both ways, I like dredging, but the mayo is easier. Love your video music.
Hi Nagi,
First time making Chicken Cordon Bleu ever and it was AMAZING! The mustard sauce is a must! I will be making this again! Thank you