Chicken Cordon Bleu

Suzy Rhodes Tue, 03/25/2014 - 23:18
Chicken Cordon Bleu

The translation for Cordon Bleu is Blue Ribbon, which was originally an award for women cooks for their culinary excellence. Today Cordon Bleu Schools have both men and women chefs in many countries. Chicken Cordon Bleu sounds like it would be a very hard dish to make but it is actually very easy and tastes delicious. I have been making this for years and my family love it! Bon appetit!




Prep time
20 minutes
Cooking time
35 minutes
Total time
55 minutes


Skinless, boneless chicken breasts
6 sli
cooked ham
6 sli
Swiss Cheese
3 t
Salt (divided)
2 t
Pepper (divided)
Eggs (beaten)
2 c
Italian breadcrumbs
2 c
Parmesan Cheese
2 T
2 c
dry white wine (or chicken broth)
chicken bouillon
2 T
corn starch
2 c
Heavy cream
1 c
Parmesan Cheese


Preheat oven to 350 degrees F.
1. If chicken is not thin, then cover chicken with plastic wrap (to prevent from splashing everywhere) and pound chicken flat. Season with salt and pepper
2. Lay ham and cheese on top of chicken and roll up like a jelly roll, sealing together with a toothpick or two
3. In a bowl beat eggs
4. In another bowl, mix together the flour, 2tsp salt and 1tsp pepper
5. Mix together in a separate bowl the breadcrumbs and parmesan cheese
6. Dip chicken rolls in seasoned flour, then egg mixture then breadcrumbs
7. Place on parchment paper or sprayed, baking dish. Bake for 35 minutes or until golden brown

For Sauce:
1. Melt butter in a skillet
2. Add chicken bouillons and stir until dissolved
3. Add white wine and simmer for 5 minutes (if you use chicken broth instead, only use one chicken bouillon)
4. In a bowl add cornstarch and heavy cream, mix well
5. Add heavy cream mixture to skillet. Simmer to a nice sauce
6. Blend in parmesan cheese
6. Pour over Cordon Bleu


I miss Germany and all the great food. Now is the time for white asparagus soup.

Suzy Rhodes's picture

Now that sounds delicious!