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Chicken Cordon Bleu |

chicken cordon bleu

Chicken Cordon Bleu is so easy and with a simple creamy sauce turns into something quite spectacular. You can control the flavor you want with the cheese type. It’s perfect winter comfort food. Recipe for 4 and seconds.

What you need

6 chicken breasts (no bone or skin)
6 slices ham of your choice
6 cheese slices of your choice
1 1/2 cup bread crumbs
1 1/2 cup flour
1/2 cup finely grated parmesan (optional)
Beaten egg for egg wash

Creamy sauce (optional and not for weight watchers)

1/2 Cup Chicken stock
1/2 Cup White Wine
1/2 Cup Cream
3 Tablespoons Mustard

The process

Take each breast and pound it with a mallet or rolling pin until about 1cm thick. (You can also just butterfly them but I find this makes them more tender and quicker to cook. It also allows you to either fold them or roll them)

Season each piece on the one side with a little pepper, add one piece of cheese and ham, fold in half (or roll up). Try not to have the ham and cheese protruding from the edges.

Dip each piece in the egg wash, then in the flour and finally in the breadcrumbs and parmesan(mixed together). Pat them gently to secure the crumbs and set aside.

In a pan on a medium heat, melt some oil and butter together and cook until they are golden brown on each side.


Add all of the ingredients to a pot, mix together and simmer on low for about 5 minutes


Serve with baby boiled potatoes tossed in butter and parsley and some steamed seasoned broccoli.

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5 Responses to “Chicken Cordon Bleu”

  1. Graham says:

    I’m glad you are enjoying Kim and thanks for the compliments. I’ll be posting more later tonight. G

  2. KimdaCook says:

    Graham, hmmm edam …..ok will have to give it a go, I like the idea of rolling them and rather popping them in the oven to finish cooking that really sounds like a plan. I suppose practice makes perfect so going to give them another bash.
    Thanks again, have a great day and keep the recipes coming and I did see there will be salmon recipes coming looking forward to that!!!

  3. Graham says:

    Hi Kim
    Try using a stronger cheese like edam, use a little less and if it still leeks out, just grab a few tootpicks and sew up the edges.
    You could also try to roll them up but I have found you need to pop them in the oven to cook through.
    They are so worth it when you get it right!

  4. KimdaCook says:

    I have never liked making this, because my cheese always seems to melt away before even the chicken have cooked, even if I have flattened it.

  5. June says:

    I just made this and it was scrumptious, flattening the breasts is the greates tip!!
    Thanks a mil

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