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Cordon Bleu Chicken has layers of ham and cheese wrapped inside a crumbled chicken breast with a crunchy bread crust. This oven is baked which also makes it healthier.
Chicken is an easy and favorite dish! For more tender chicken, try this one Chick And these piece of Chicken very.
Homemade Cordon Bleu Chicken
This crunchy blue cordone chicken breading crumb has it all. The flavor, tender chicken, and sticky cheese, are all topped with a rich, creamy mustard sauce that is easy to make.
After tons of tests with different filling and cooking methods, I can now share all the tips for getting the perfect Cordon Bleu recipe.
What is cordon bleu?
Traditionally, cordon bleu is a form of schnitzel stuffed with ham and cheese, then rolled and fried.
This oven is baked which makes it healthier and easier to prepare. Once ready to cook, go directly to a hot oven and bake for about 30 minutes. No babysitting necessary.
Ingredients for Classic Chicken Cordon Bleu
One of the great things about this recipe is that it uses the fewest ingredients and they’re all very popular.
- Chicken breast: Use slices / schnitzel or cut them yourself from scratch.
- pork: Use very thin or chopped slices of pork and bone-in pork for the best flavor.
- cheese: Great quality, if you can get it, but Swiss or Provolone also work well. Even cheddar cheese. You want semi-hard cream cheese in either slice or block form – not grated.
- Plain flour, salt, onion and pepper: This constitutes the first stage of the three rake scooping / baking stages, with the chicken perfectly seasoned at the same time.
- an egg: Just one egg for this recipe will cover 4 Cordon Place.
- Panko bread crumbs: I love panko because it is very light and crunchy but the other types will also work.
- olive oil: Just a touch mixed with the breadcrumbs, which helps it go crunchy and get a hint of color too.
The ingredients for the sauce
This Cordon Bleu recipe comes with a super-simple creamy mustard sauce as well. Doesn’t it feel like creamy mustard sauce? try this Homemade cheese sauce Or even this Tomato sauce is easy to make.
- Chicken broth / broth: Use a high-quality, low-sodium stock. Adjectives vary greatly but a good recipe will be delicious before anything else is added.
- Dried thyme: You can also use other dried herbs – such as sage, basil, and oregano all work well.
- One / light cream: You can also use heavy cream if this is what you have.
- Dijon Mustard: Dijon is definitely the best here – it gives off a light touch and a good mustard flavor. You can use the same amount of mustard powder, or use whole grain mustard for something different.
- Cornstarch and water: This simple mixture will thicken the sauce without you having to make roux. You only need a little and it does not change the consistency or flavor of the sauce in any way.
How to make chicken cordon bleu
Here is a quick step-by-step detail to make blue cordon chicken but be sure to check my tips below this section for all the tips to make it perfect.
- Divide the chicken by equal thickness all around (about ¼ to inch).
- Put the pork and then the cheese over the chicken.
- Roll it up tightly and pull the sides as you go.
- Wrap in plastic wrap and freeze for 40-60 minutes.
- Unfold and cover first with flour mixture, then eggs, then rusk.
- Bake for 30-35 minutes – the cooking time depends on the size of the chicken breasts.
Cordon Bleu tips and tricks
- Chicken bombardment: This does three things – it softens the meat, makes it larger (makes it easier to fit for filling and wraps) and makes the meat evenly around (so it cooks evenly, too). Don’t be too harsh though.
- Cover the chicken: Cover the meat with plastic wrap before grinding to prevent any chunks from splashing all over your kitchen.
- Pork first: Put a thin layer of pork on the chicken first.
- The second cheese: Cut the cheese at least 1 inch (2.5 cm) apart from the sides of the chicken. The pork is then folded over it to make a small package. This traps the sticky cheese so that it has less chance of escaping.
- Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull the sides as you go. Make sure not to wrap the plastic wrap inside the chicken. Once wrapped, wrap it tightly in plastic wrap.
- Baking quickly: Remove the plastic wrap and act quickly when baking parcels. The heat in your hands can cause them to heat up a lot, which can cause them to stretch.
- Use a shelf: Place the chicken on a rack, on a baking tray, to bake it. This will allow air to circulate around the whole piece of chicken which means crunchy breadcrumbs everywhere. No soggy parts and no need to flip it.
What is served with chicken cordon bleu
Cordon Bleu is a rich dish with bold flavors, so simple sides work best. try this An ideal air fryer “roaster” asparagus or Panzanilla salad.
This Wonderful pear and beetroot salad It is a nice aspect as well as some Amazing Air Fryer For French Fries.
How to freeze it
Freezing the chicken nuggets for 40-60 minutes before cooking will help maintain the shape of the chicken, making it easier to handle and again make sure that the cheese cannot escape once it starts baking.
More amazing chicken recipes

Chicken cordon bleu
Preparation time 20 Minutes
Cooking time 30 Minutes
Chilling time 40 Minutes
Total time 1 hour 30 Minutes
Servings 6 Serving
The Classic Chicken Cordon Bleu has layers of ham and cheese wrapped inside a crumbled chicken breast with a crunchy breadcrumbs crust. This oven is baked which also makes it healthier.
For chicken
-
4
Non-crumbled chicken cutlets / schnitzel
(Notes) -
5
ounce
Thin slices of pork or throat -
4
ounce
Shredded or chopped cheese (gouda, swiss or provolone) -
2 ½
Large spoons
All-purpose flour -
1
small spoon
salt -
½
Small spoons
Onion powder -
½
small spoon
Cracked black pepper -
1
Big
an egg -
1
cup
Panko bread crumbs
(Notes) -
1
small spoon
olive oil
To prepare mustard sauce
-
1
cup
Low sodium chicken broth -
1
small spoon
Dried thyme -
â…”
cup
Kareem -
2
Large spoons
Dijon Mustard -
4
Small spoons
Corn Starch -
4
Small spoons
Water
For chicken
-
Each time, place a chicken strip on a cutting board, cover with plastic wrap, and gently mash it until it’s about half an inch thick on the flat side of a meat hammer (or the bottom of a heavy frying pan).
-
Place one slice on a clean piece of plastic wrap. Cover each area with pork. Place half of the cheese in the center, making sure it is at least an inch from the ends. Fold the ham on the cheese on the sides and the part closest to you.
-
Roll the chicken tightly away from you, and pull the edges as you go. Use the plastic wrap to help, but don’t let the plastic wrap end up inside the chicken.
-
Wrap the chicken tightly in plastic wrap and place it on a plate. Repeat with 3 more explanations.
-
Freeze them for 40-60 minutes – only until they’re firmer and not frozen (this will help them keep their shape) while you cover and bake them.
-
Preheat oven to 400 degrees Fahrenheit. Cover a large baking tray with baking paper and place an ovenproof rack on top. Sit aside.
-
In a medium bowl, mix flour, salt, onion powder, and pepper. Whisk the egg in another bowl. In a third bowl, add the crumbs and oil, then mix well until the crumbs are evenly coated.
-
Unwrap the chicken and then roll it in the flour mixture, making sure to cover it all over well. Repeat with the rest, and place it again on the plate.
-
Cover one piece of chicken with the egg, then leave the excess drops, before spreading the rusk well, making sure to press it. Place them on the prepared shelf and repeat with the remaining chicken pieces.
-
Bake for 30 minutes, until it begins to turn golden and is cooked through.
To prepare mustard sauce
-
While the chicken is baking, heat the broth and thyme together in a small saucepan over medium heat. Simmer over low heat and cook until reduced by half.
-
Add the cream and the chicken, and stir until mixed. Return to backfire.
-
Combine cornstarch and water, then pour half of it into the sauce, whisking constantly. Add more until it is the consistency you want. If it becomes too thick, add a little water or broth.
-
Season with salt and pepper.
- Chicken cutlets are chicken breasts that are cut in half the thickness of which makes the breasts thinner. You can do this yourself using large chicken breasts.
- Place the chicken breast on a cutting board and place one hand over it to apply gentle pressure.
- Use a sharp knife to cut across the center, starting with the thickest end and working toward the thinner end.
- Panko bread crumbs are very light and crunchy Japanese bread crumbs. It’s available at most grocery stores.
Serves: 6
Calories363Calories (18%)Carbohydrates13G (4%)protein33G (66%)Fat19G (29%)Saturated fat9G (45%)Unsaturated fats1GCholesterol154Mg (51%)sodium964Mg (40%)Potassium587Mg (17%)the basic1G (4%)sugar1G (1%)Vitamin A479IU (10%)Vitamin C2Mg (2%)Calcium57Mg (6%)iron2Mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement, and portion sizes for each household.
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