Teriyaki Chicken Cordon Bleu Recipe - Allrecipes.com
Teriyaki Chicken Cordon Bleu Recipe
  • READY IN ABOUT 19 hrs

Teriyaki Chicken Cordon Bleu

Recipe by  

"This is such an easy recipe for your dinner guests. It looks elegant and tastes fabulous! Serve with a nice salad and French bread for a winner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
  2. Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
  4. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
  5. Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
  6. Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 18 hrs 55 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2010

We really enjoyed this! The only change that I would make when I make this again is to reduce the marinating time. I only marinated for about 10 hours before I made this and the teriyaki was a little strong for our tastes. Hubby said next time try for 5 hours. Other than that this recipe is great as is and is super fast to prep and get in the oven. Thanks Cindy!

 
Most Helpful Critical Review
Apr 30, 2012

These flavors just do not go together. The teriyaki and mozzarella just does not work.

 
Jul 14, 2010

Very tasty and easy to make. Try this one, you won't be disappointed!!

 
Jul 07, 2011

This was so moist and tender. I made one change to make coating easier.I put the panko bread crumbs in a ziplock bag and added 2T.of olive oil and smoked paprika. Mix well without touching the crumbs.I put one piece of chicken in at a time for coating. It worked much better.

 
Mar 14, 2011

What a great flavor combination! I only marinated for 8 hours, but that seemed to be long enough to impart the teriyaki flavor. I'm going to try to find a low-sodium teriyaki sauce (or make my own) next time, as I found this to be a bit salty. We had this for dinner last night and hubby actually complemented (which is rare). This is a keeper, for sure.

 
Sep 27, 2011

This was so easy and turned out really nice. After mine was done I added Deli mustard at my husbands request. Surprisingly good.

 
Sep 10, 2011

OMG!!!! This was so good. Cut the recipe to 2 servings. I ate the ham for lunch so I substituted genoa salami. It was mouth watering good. The next day I sliced it and ate it on a sandwich.

 
Mar 22, 2012

This is a very original and awesome recipe. I read the other recommendations and lowered the teriyaki marinating time to 6 hours. You could taste the flavor very well. I put the thighs in a gallon zipper bag and pounded them out with a wood roller. Then I used the same bag to marinate the meat. I put a full slice of ham over the thigh topped it with shredded mozzarella. A slightly stronger cheese would probably work better. After layering the thigh, I rolled from the larger side then used a few toothpicks, one on each end and one in the middle to lock in the cheese. Drizzle a little olive oil on the chicken, roll them in the breadcrumbs and then top again with another drizzle of oil to crisp the breadcrumbs. I used a rack to lift the chicken off the pan and then baked for 35 minutes at 350 degrees. This is a keeper.

 

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Nutrition

  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 42.8 g
  • 86%
  • Sodium
  • 3288 mg
  • 132%

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

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