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Chicken Cordon Bleu I

This delicious recipe only seems difficult. See how it’s done! See more

READY IN 45 mins

Chicken Cordon Bleu I

Read Reviews (1241)

"This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier." — Kiersten

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper

6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

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Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

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PREP 10 mins
COOK 35 mins
READY IN 45 mins

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I read the reviews and took the suggestion of some others. First of all, I dipped the chicken in egg wash, then laid the slices of ham and cheese on top. I got a plate and sprinkled breadcrumbs and placed the chicken on it and rolled it from there. I also added a pat of butter on top of each. It came out beautifully and you must use the sauce (which is 1 can of cream of chicken soup, 1/2 cup of sour cream and 1 tbsp of lemon juice). I put a bed of white rice on the plates, put the chicken cordon blue on top of the rice covered with the cream sauce. A good side dish is buttered rolls, mmm-mhmm! All I can say was that it was such a beautiful presentation and absolutely heavenly!

—LLPUTNEY

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Most Helpful Critical Review

Jul 26, 2011

The chicken was dry despite correct cooking time. Perhaps a light sauce could have been served with it. I would not make this a 2nd time.

—Cyrisse125

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1,797 Ratings

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Sep 22, 2003

I can't believe this awesome recipe! My boyfriend cannot stop talking about it. I told him I was making it for dinner, and he came home early from work. Then, when he tasted it......he moaned and groaned through the entire meal. He made a comment between each and every bite. He has thanked me over and over for making this for him. I have to say, this recipe made me 'Queen for a Day.' I also dipped the chicken in egg before sprinkling the bread crumbs, and I, too, added a small pat of butter on top of each of the breasts. I will definetely be making this, at least once a month. I used the 'potatoe rounds' recipe from this site, for the side dish. This entire meal turned out soooooooo good. You are a goddess, Kiersten! Thank you so much. :)

—ALEXISCRUZ

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Jul 20, 2003

Fantastic. My variation includes: add some paprika to the breading, and bread the whole chicken roll, not just the top. I also like to cook my chicken hotter and faster to keep it juicy - 20-25 minutes at 400. Final suggestion: add the honey-mustard sauce from this site's Aussie Chicken recipe (inside the roll and/or as a dipping sauce). It really complements this dish!

—MOONBEAGLE

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Sep 11, 2003

This recipe was absolutley amazing and very easy. I did follow some of the suggestions from previous raters(Mushroom soup sauce:1 can cream of mushroom soup, 1/2 cup sour cream & 1 tbsp of lemon juice-served on top when finished; coated chicken in egg before adding bread crumbs; cooked at 400 for 25 min and I also added a small pat of butter to each breast before cooking). I would also suggest not to use sandwich ham. Anyway, my boyfriend wants to marry me after tasting this recipe! Thanks!

—ANGIE

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Jun 22, 2003

Very good! I can NEVER get breasts thin enough to roll so I cut breasts in half almost all the way through and laid a piece of Healthy Choice Ham and provolone in the cut; sprinkled Italian breadcrumbs on bottom of dish; laid chicken on top and then sprinkled more bread crumbs on chicken. Very tasty!

—CSANDST1

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Dec 23, 2003

Great recipe to make ahead and freeze too! I dip the rolled up chicken in melted butter before rolling in bread crumbs.

—Kristen

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Oct 16, 2003

Wow! These were looked and tasted wonderful and they were super simple to make. I bought big breasts and pounded them. They were quite easy to roll. I dipped them in egg first and then rolled them in the bread crumbs. I used the other reviewers suggestions and used provolone instead of swiss (just my preference), put a pat of butter on top of each and baked for 25 minutes at 400 degrees. I put a half slice of cheese on top and put it back in for 5 minutes. I also made the sauce recipe (1 can of cream of celery soup, 1/2 cup of sour cream) and spooned it on top. Just lovely - thanks so much for a great recipe.

—CHILLIE72

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Nutrition

Calories
419 kcal
21%

Carbohydrates
12.6 g
4%

Cholesterol
124 mg
41%

Fat
19.4 g
30%

Fiber
0.8 g
3%

Protein
46.1 g
92%

Sodium
932 mg
37%

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

Nutritional Information

Chicken Cordon Bleu I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 419
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
Saturated Fat 10g 50 %
Cholesterol 124mg 41 %
Sodium 932mg 37 %
Potassium 457mg 13 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 0.8g 3 %
Protein 46.1g 92 %
Sugars 1.4g
Vitamin A 8 %
Vitamin C 20 %
Calcium 47 %
Iron 19 %
Thiamin 30 %
Niacin 189 %
Vitamin B6 52 %
Magnesium 22 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.