Weeknight Chicken Cordon Bleu Recipe - Allrecipes.com
Weeknight Chicken Cordon Bleu Recipe
  • READY IN 40 mins

Weeknight Chicken Cordon Bleu

Recipe by  

"This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  3. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  4. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  5. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2006

This was good. I've made this several times but my husband is not a big fan of the soup so instead of the soup, I mixed 1/3 cup of butter, 1/3 cup flour, 1 3/4 cups of chicken broth (99% fat free) 2/3 cups of 2% milk. 1/4 tsp. pepper, 1/2 tsp. salt (optional) Mix well. Whisk in sauce pan till thickens then pour over chicken and bake.

 
Most Helpful Critical Review
Jan 25, 2004

This recipe tasted ok but didn't really work well. I found the cheese melted out of the chicken into the sauce which made the sauce yummy but the chicken rather bland. If I make this again I would dip the flattened chicken breasts in breadcrumbs, brown in the frypan then layer on a baking sheet & top with ham & cheese. I would make the sauce separately and serve with the chicken.

 
Sep 10, 2003

Our family is very busy and this recipe was perfect! It was very quick and everyone thought it tasted great. We had no bread crumbs and so I altered the recipe by just laying out the chicken flat in a large casserole dish, topped with the swiss cheese and then the ham and just baked it for about 15 minutes. Then I topped it with the soup and cream sauce and baked it until the chicken was done. It turned out wonderfully. Next time I will try it with the bread crumb coating :)

 
Jan 27, 2004

We enjoyed this recipe very much. Changes I made were to dip the rolled chicken in buttermilk before breading and refrigerating the breaded chicken for 30 mins so the breading would stick better. I also baked the chicken without the sauce as we wanted the crust to be a little crispy. I didn't have any cream so I just used milk, added fresh ground pepper, garlic powder and dried basil. It was wonderful spooned over the chicken.

 
Jan 07, 2007

Made this for New Years and it was yummy. Made a couple changes. After I rolled up chicken I coated with egg wash and rolled in a mix of half flour, half bread crumbs with paprika. Did not need toothpicks. Then I browned rolls which locks the moisture in the chicken. Baked without sauce for about 30-40 minutes. On the stove top I combined cream with cream of chicken with herbs soup and added swiss and cheddar to the sauce. we love cheese. Very good next time i will just use milk for the sauce as cream is so fattening and did not taste much differnt. THANKS for the recipe.

 
Feb 24, 2010

THIS WAS AWESOME...My husband, 2, 3 AND 5 year old kids all ate it up. I used cream of mushroom because I was out of cream of chicken. I also used crushed Ritz instead of regular breadcrumbs. A KEEPER!

 
Jun 01, 2010

This wa delicious. The only changes I made was to add italian seasoning to the bread crumbs, and made my own sauce as my son is sensative to MSG (no canned soup). 1 tbsp butter melter, 1 tbsp flour, cook over heat for 1 min, add 1 cup chicken broth, and 1/2 cup milk for creamyness, simmer until think adding whatever spices you like, I added garlic, onion and pepper. I also added 2 cups of sauted fresh mixed mushrooms. Me and my son wait until chicken breast goes on sale and then make a ton of these, bread them, wrap them in saran and freeze them. The breading stays on great, but do not defrost them in the mic as the cheese will melt and leak out.

 
Aug 17, 2007

We really liked this recipe. The second time I made it I marinated the chicken (after pounding it) in some Italian dressing (for about 2 hours) and used seasoned bread crumbs. Yummmm!

 

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Nutrition

  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 45.7 g
  • 91%
  • Sodium
  • 1099 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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