Stuffed with flavored pork and melted Swiss cheese, Baked Cordon Bleu Chicken he It is surprisingly easy to prepare and has an elegant presentation.
Recipe review
Why you’ll love it: The chicken is really delicious with ham and Swiss cheese. This is a great way to bulk up a boneless chicken breast.
How long will it take: 10 minutes to prepare, 30 minutes in the oven
Equipment you will need: A sharp knife, a baking sheet, an instant-read thermometer
Dishes: 6
I love taking an old favorite and turning it into something that’s a little healthier for my family. It’s good for us, and it’s also a fun challenge.
And you know what? I think I like the healthy oven baked version of Chicken Cordon Bleu even more than the classic fried version.
Although to be fair, my memories of Chicken Cordon Bleu revolve around a disgusting, frozen hunk of pre-cooked meat reheated in the oven. I think it was from some kind of school fundraiser, so my mom must have felt compelled to buy this lovely chicken cordon bleu.
Maybe my memories of chicken cordon bleu are dated, but I’ll still choose this healthier version any day of the week. And you know what? It is much easier to bake chicken cordon bleu than to fry it. Easy is good, right?
about this recipe
Not only does my version of Chicken Cordon Bleu taste great, but it’s really quite simple to make. There is a bit of prep work involved but the end product looks like you put a lot of time into it.
Traditional chicken cordon bleu is rolled but we made it easier by folding it. So easy!
Here’s how it goes: butter up a chicken breast, stuff all the goodness inside (I use deli-style pork and pre-sliced Swiss cheese), spread some panko breadcrumbs on top with a little mustard, bake the whole thing in the oven, and voila! Done. so simple!
And if you line the baking pan with baking paper, cleaning is also really easy!
I’ll start with the recipe here. The pictures will also show you some of the steps. Full instructions, including ingredients, how long to bake it and nutritional information, can be found on the recipe card towards the end of the post.
what do you need
- Boneless chicken breast: The recipe is written for 3 chicken breasts, which are cut in half after baking to make six portions. The size of a boneless chicken breast can vary quite a bit. Look for chicken breasts of somewhat equal size, about one and a half to two pounds in total.
- pig: Thinly sliced pork works best. I use a good quality deli.
- Swiss: Pre-sliced cheese makes the job easier, but if you prefer, buy a block of cheese and slice yourself. Grated cheese has a tendency to fall out.
- Panko breadcrumbs: The chicken is breaded in crispy panko. Panko is much coarser and airier than regular breadcrumbs so it creates a crispier coating. Did you know it’s easy to make homemade breadcrumbs? This is a great way to use up day-old bread.
- Olive oil: Add a few teaspoons of olive oil to the bread crumbs, along with a little Garlic powder and black pepper. The oil promotes browning, so the chicken breast is golden brown.
- Dijon Mustard: Mustard is an essential part of chicken cordon bleu. In this recipe, the mustard is spread lightly on the outside of the chicken breast. This adds flavor, keeps the chicken moist and helps the panko stick.
How to make this recipe
Start the recipe by preheating the oven and preparing a baking pan. For easy cleaning, lightly spray the bottom of the pan with non-stick cooking spray or line it with parchment paper.
In a small bowl, mix the panko, the spices and a few teaspoons of olive oil. Put that aside for now.
After that, we will fry the chicken breast. Aren’t you glad you bought a boneless brisket? This job will be pretty tough with a bone in the way. A very sharp knife helps get the job done so look for the sharpest knife in the drawer.
Place the chicken breast on a flat surface. Carefully make a horizontal cut. Stop short before cutting all the way. You should be able to open the chicken and still keep it in one piece. It will look like an open book or a butterfly with spread wings.
Use a hammer to lightly pound the chicken so that it is about a quarter of an inch thick. The idea is to even out the thickness of the chicken pieces. It’s easier to fill this way and it will cook more evenly. To minimize the mess, place a layer of plastic wrap over the chicken before pounding it.
Sprinkle a little salt and pepper on both sides of the chicken (top and bottom). Arrange the meat evenly on the open sides, dividing it evenly between the 3 chicken breasts. Arrange the cheese on top of the ham.
Carefully fold the breast halves together and form a sandwich of sorts. Tuck in any stray ends of ham or cheese as you can. Place the stuffed chicken on the prepared baking sheet. There should be enough space so that the sides of the chicken do not touch each other.
Spread about half a teaspoon of mustard on top of each breast. Top them with the panko mixture, tap it lightly so that it sticks.
Bake the chicken for about half an hour or until it is ready. Measure the internal temperature with an instant-read thermometer. Aim for the thickest part of the chicken. It should be 165 degrees Celsius.
Let the chicken rest for about five minutes before slicing each piece in half. Watch that cheese run out and brown a little on the pan. Mmm, this is my favorite part!
Serve Cordon Bleu Chicken with Almond Green Beans and Instant Pot Mashed Potatoes for a delicious dinner. Since the oven is already on, a pan of roasted broccoli or roasted sugar snap peas will be convenient and lovely.
Looking for a “fancy” dessert to serve with your chicken cordon bleu? Try this no-bake chocolate tart. It’s easy to make and looks amazing.
Common questions
People often assume it was made in France, but it’s actually more of a Swiss creation. It usually involves a piece of meat wrapped around a cheese filling, which is then breaded and fried.
“Cordon Bleu” translates from French approx blue ribbon. The term dates back to 1578 when Henry III decorated a special group of knights with a broad blue ribbon. Since then, the term has evolved to describe an incredibly tasty dish, such as chicken cordon bleu (Wikipedia).
Check the internal temperature of the thickest part of the chicken with an instant-read thermometer. It should be 165 degrees Celsius.
Make it yours
- Instead of ham, try Canadian bacon.
- Replace the Dijon mustard with coarse grain mustard.
- Try a chicken cordon bleu kebab with Swiss cheese dipping sauce for a fun twist.
- Alternatively, make the sauce based on the kebab recipe to serve with your chicken cordon bleu.
- Looking for Gluten free recipe? There are a few options: use gluten-free panko for breading or make your own version of chicken cordon bleu without breading. Stuff the chicken according to the instructions, season the outside of the chicken with salt and pepper and spray lightly with olive oil spray. Bake according to the instructions.
- I have yet to try baking chicken cordon bleu in my air fryer. I’m sure it can be done and once I get a chance to test it I’ll add the instructions to the recipe card.
Storage and reheating tips
Cordon Bleu chicken is recommended to be served immediately. If you have leftovers, you can keep them in the fridge for up to three days.
To reheat individual portions, microwave until warm. Unfortunately, the bread will likely be somewhat soft. You can also heat the chicken in a toaster oven or air fryer. Be careful not to overheat the chicken because it tends to dry out.
Stuffed chicken recipes
Love the idea of fantasizing a regular chicken breast? Boneless chicken breast Just cry out for stuffing. Here are more ideas for you:
did you do that? Be sure to leave a review below and tag me @rachelcooksblog Facebook, Instagramor Pinterest!
Dishes
Prevent your screen from going dark
Stuffed with flavorful pork and melted Swiss cheese, Baked Chicken Cordon Bleu is surprisingly easy to make and has an elegant presentation.
Instructions
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Heat oven to 425 degrees Celsius. Spray a rimmed baking sheet with non-stick cooking spray or line with parchment paper.
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In a small bowl, mix together panko, garlic powder and ¼ teaspoon pepper. Add olive oil to the panko mixture and stir until the breadcrumbs are coated. set aside.
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Open the butterfly chicken so that it lies flat. Season with salt and ¼ teaspoon pepper.
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Arrange pork slices over one half of each chicken breast. Layer slices of cheese on top of slices of ham.
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Fold the chicken over the meat and cheese, tucking in any stray ham or cheese. Place chicken on a baking sheet, sides not touching.
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Brush the top of each chicken breast with about ½ teaspoon Dijon mustard each. Cover with panko mixture. Pat to stick.
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Bake for 30-35 minutes or until the chicken is cooked and the bread is light golden brown. Internal temp with an instant read thermometer should be at least 165°F.
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Cut each breast in half crosswise to serve.
Remarks
- If you want to serve your chicken with sauce, see Chicken Cordon Bleu Kebab for a delicious sauce recipe.
- Make your own homemade panko breadcrumbs for the bread, if you like.
- Any coarse ground or stone mustard can be substituted for the Dijon.
Nutritional information
Calories: 218KKL, Carbohydrates: 4G, protein: 22G, Fat: 12G, Saturated fat: 5G, Polyunsaturated fat: 1G, Unsaturated fat: 4G, trans fat: 1G, Cholesterol: 65mg, sodium: 472mg, potassium: 292mg, fiber: 1G, Sugar: 1G, vitamin: 176IU, Vitamin C: 1mg, calcium: 183mg, iron: 1mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
