Baked Chicken Cordon Bleu
Chicken cordon bleu is chicken breast rolled around ham and Swiss cheese, then breaded and cooked until the outside is crisp and the cheese melts inside. Toasting the panko in butter before coating gives a deep golden crust in the oven without frying, and a simple Dijon cream sauce brings it all together.
By Priya Raman
Published
- Prep Time
- 30 mins
- Cook Time
- 30 mins
- Rest
- 5 mins
- Total Time
- 1 hr 5 mins
- Servings
- 4 servings
How do you make Baked Chicken Cordon Bleu?
Butterfly 4 chicken breasts and pound to 6 mm thick. Layer each with 2 slices of ham and 2 slices of Swiss cheese, roll tightly and secure with toothpicks. Coat in flour, egg and butter-toasted panko, then bake seam side down at 200°C (400°F) for 25-30 minutes, until the centre reaches 74°C (165°F). Rest for 5 minutes and serve with Dijon cream sauce.
- Total time
- 1 hr 5 mins
- Calories
- 620 per serving
- Protein
- 66 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Chicken
Coating
Dijon cream sauce
Equipment
Rimmed baking sheet · Parchment paper · Skillet · Small saucepan · Meat mallet or rolling pin · Toothpicks · Instant-read thermometer
Quick Directions
Toast the panko
Heat the oven to 200°C (400°F) and line a rimmed baking sheet with parchment paper.
Butterfly and pound
Slice each chicken breast horizontally through the thick side, stopping 1 cm short of the other edge, and open it like a book.
Fill and roll
Lay 2 slices of ham and 2 slices of cheese on each piece of chicken, leaving a 1 cm border.
Coat
Put the flour and the beaten eggs in two more shallow dishes.
Bake
Bake for 25-30 minutes, until the coating is deep golden and an instant-read thermometer in the centre of the chicken reads 74°C (165°F).
Make the sauce
While the chicken bakes, melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 1 minute.
Rest and serve
Rest the chicken for 5 minutes so the cheese sets slightly, then remove all the toothpicks.
Step-by-Step Instructions
Follow these detailed steps to make the perfect baked chicken cordon bleu.
Toast the panko
Heat the oven to 200°C (400°F) and line a rimmed baking sheet with parchment paper. Stir the panko and melted butter in a skillet over medium heat for 3-4 minutes, until light golden, then tip it into a shallow dish to cool.
Butterfly and pound
Slice each chicken breast horizontally through the thick side, stopping 1 cm short of the other edge, and open it like a book. Cover with plastic wrap and pound to an even 6 mm thickness. Season both sides with the salt and pepper.
Fill and roll
Lay 2 slices of ham and 2 slices of cheese on each piece of chicken, leaving a 1 cm border. Fold in the long sides a little, then roll up tightly from the short end and secure the seam with 2 toothpicks.
Coat
Put the flour and the beaten eggs in two more shallow dishes. Roll each chicken roll in flour, then egg, then press it firmly into the toasted panko until well coated. Place seam side down on the baking sheet.
Bake
Bake for 25-30 minutes, until the coating is deep golden and an instant-read thermometer in the centre of the chicken reads 74°C (165°F).
Make the sauce
While the chicken bakes, melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer, whisking, for 3-4 minutes until thickened. Take it off the heat and stir in the Dijon and cheese until smooth. Season with salt and pepper.
Rest and serve
Rest the chicken for 5 minutes so the cheese sets slightly, then remove all the toothpicks. Slice each roll into rounds and serve with the Dijon cream sauce.
Recipe Tips
- Chill the rolled, unbreaded chicken for 15-30 minutes if you have time. It holds its shape better and leaks less cheese.
- Pound the chicken evenly. Thin spots tear when you roll, and thick spots take longer to cook.
- Count the toothpicks going in so you can be sure they all come out before serving.
Variations
- Air fryer: cook the coated rolls at 180°C (350°F) for 18-22 minutes, turning halfway, until the centre reaches 74°C (165°F).
- Swap the ham for thinly sliced prosciutto or smoked turkey, and the Swiss for provolone or mozzarella.
- Spread 1/2 tsp Dijon mustard over each piece of chicken before adding the ham for a sharper, tangier filling.
Nutrition (per serving)
| Calories | 620 |
|---|---|
| Protein | 66 g |
| Carbs | 21 g |
| Fat | 29 g |
| Saturated fat | 15 g |
| Fibre | 1 g |
| Sugar | 4 g |
| Sodium | 990 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked chicken cordon bleu within 2 hours in an airtight container for up to 3 days. Keep the sauce separately.
- Freezer
- Freeze unbaked, breaded rolls on a tray, then bag them for up to 3 months. Bake from frozen at 190°C (375°F) for 45-55 minutes, until the centre reaches 74°C (165°F).
- Reheat
- Reheat in a 180°C (350°F) oven or air fryer for 12-15 minutes, until hot to 74°C (165°F). Warm the sauce gently with a splash of milk.
Baked Chicken Cordon Bleu FAQs
What is chicken cordon bleu?
Chicken cordon bleu is chicken breast wrapped around ham and cheese, usually Swiss, then breaded and baked or fried until golden. Cordon bleu is French for blue ribbon, a name used for high-quality cooking.
What cheese is best for chicken cordon bleu?
Swiss-style cheeses such as Emmental or Gruyère are traditional because they melt well and have a nutty taste. Provolone, mozzarella or a mild cheddar also work.
How do I keep the cheese from leaking out?
Leave a 1 cm border around the filling, fold in the sides before rolling, roll tightly and secure the seam with toothpicks. Chilling the rolls for 15-30 minutes before breading and baking them seam side down also helps.
Can I make chicken cordon bleu ahead of time?
Yes. Assemble and bread the rolls, then cover and refrigerate for up to 24 hours before baking. You can also freeze them unbaked for up to 3 months and bake from frozen, allowing extra time.
How do I know when chicken cordon bleu is done?
Insert an instant-read thermometer into the centre of a roll, through the chicken and filling. It should read 74°C (165°F). The coating should be deep golden and the cheese melted.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
