Chicken Cordon Bleu is one of those dishes that look complicated, but it is very simple to make. I would say it is also perfect for the holiday table or when you have a fancy dinner.

Even though it is usually filleted such as chicken breast, veal or similar is used to make these roulades. I choose to make it with chicken thighs because it is inexpensive.

However, I am showing you how I make these using chicken breasts as well.

You can pretty much use pork or beef to make roulades and stuff them with smoked ham, deli ham, prosciutto di Parma or just use cheese.

Besides, I used prosciutto and gouda cheese, which is not that cheap but they went very well with chicken thighs.

However, for the chicken breast version, I used carved ham, which is thicker as well as swiss cheese, but mozzarella is amazing too. It worked out great and the best part, it tasted amazing!

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My family loves this meal. I don’t make it often enough, but I think I will from now on.

You can serve it with any side that you like and prefer. We love mashed potatoes, rice, just plain salat or steamed veggies.

The sides are really versatile as Chicken Cordon Bleu goes with pretty much anything.

This year I have been blessed, and I am thankful to have an amazing support system from my family, friends and you, my readers.

A lot of things changed this year for me on a personal side as well as a business one, and I hope next year will be even better.

Take a little time, be grateful for each moment that you spend with your loved ones. Smile, laugh, sing even if you are the worst singer and do not take anything or anyone for granted.

Life is beautiful, just put your phones down, look at the sky, take a deep breath and learn to appreciate what you have.

Happy Holidays!

If you get inspired by my tasty and easy Chicken Cordon Bleu, please tag me on Instagram. @sandraeasycooking using hashtag #sandraseasycooking.

Thank you so much n advance!

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Yield: Serves 4

Chicken Cordon Bleu

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Chicken Cordon Bleu is perfect for holidays or just if you wish to have a different or a bit nicer dinner.

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Ingredients

• 4 boneless, skinless & boneless chicken breasts
• Generous pinch salt and ground black pepper on each fillet
• 1 tablespoon garlic powder
• 16 slices swiss cheese, gouda or mozzarella cheese
• ½ lb ham, thinly sliced or thick as carved
• ½ cup all-purpose flour, gluten-free if you prefer
• 2 large eggs, beaten
• 2 cups panko bread crumbs, gluten-free if you prefer
• Generous pinch of smoked paprika
• 2 tablespoons oil

Instructions

1. Sprinkle the chicken breasts with salt, pepper, garlic powder and dried parsley then tossing to coat evenly.

1. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. If each chicken breast half is too large you could slice it in middle and use as two fillets instead of one, as I did on the pictures. If the breasts are regular, size, pound until thin.
2. Meanwhile, preheat the oven to 375F.
3. Prepare 2 separate wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the mixed eggs, and then bread crumbs. Place the chicken in the baking pan greased with oil or for easier cleaning use parchment paper.
4. Sprinkle each stuffed chicken with smoked paprika and drizzle a bit with oil.
5. Bake it for about 35 to 40 minutes, depending on the thickness of the chicken and your oven. If a golden color is achieved while baking, but the chicken’s center did not reach 165°F (75°C), place the chicken cordon bleu back in the oven for another 5-7 minutes or until the temperature reaches 165°F.
6. Allow the cordon bleu to cool down for about 5 minutes before slicing it.

Notes

Cordon Bleu with Chicken skinless thighs

1. Cut excess fat off chicken thighs, flattened and hit a few times with Meat Tenderizer/hammer, then add a pinch of salt, pepper, and thyme (or any other herb)
2. Place 1 slice of prosciutto, then place cheese on the inside of the chicken thighs. Roll it and pin with the toothpick or similar. Smoked Gouda cheese compliments prosciutto and chicken very well. You can use any cheese that you like or have such as Swiss or Gruyère for example.
3. Add a pinch of sea salt. No need for much salt because breadcrumbs are seasoned as well as flour.
4. Season the flour with few pinches of salt and ground black pepper. Dredge chicken roulades in flour. Dip roulades in the egg. Coat chicken lightly with seasoned panko bread crumbs.
5. Preheat oven at 400F and transfer the roulades onto a nonstick baking sheet/or use permanent paper, alum foil, etc. Bake for 25 minutes until browned and cooked through.
6. Let them cool down for a few minutes before cutting into pinwheels.

My old Pictorial with chicken skinless thighs:

Pictorial with chicken breast:

Did you make this recipe?

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