Chicken Cordon Bleu

Chicken Cordon Bleu is a classic French chicken dish, “cordon bleu” means “blue ribbon”. I tried this for the first time in Zürich which was served with a simple white wine cream sauce finishes it off.  Later, after the trip I downloaded the recipe from internet and tried. It’s far easier to make than you may think.

Processed with VSCO with  preset

Chicken breast is pounded thin, then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The dipped in egg and coated in bread crumbs, then pan-fried until golden brown.  Chicken Cordon Bleu is an easy, moist, classic chicken recipe for any occasion. I make it as weeknight dinner dish and serve with some boiled vegetables.

Processed with VSCO with  preset

So here is the recipe for Chicken Cordon Bleu, Happy Cooking!!!!!


Chicken Cordon Bleu Recipe


  • 2 Chicken Breast
  • ¼ tsp. Salt
  • ½ tsp. Black Pepper
  • 4 slices Swiss Cheese
  • 4 slices Cooked Ham
  • ¼ cup Flour
  • 1 Egg Beaten
  • 1/2 cup Bread Crumbs
  • ¼ cup Butter
  • ½ cup Cream


  1. Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch thick.
  2. Layer 1 ham slice and 1 cheese slice in the center.
  3. Roll up to completely enclose the ham and cheese and secure with toothpicks.
  4. In a medium bowl, combine the flour, salt and pepper.
  5. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs.
  6. Place on a baking sheet and chill at least 15 minutes and up to 1 hour.
  7. In a large skillet over medium heat, heat the butter.
  8. Add the chicken and cook, turning carefully with tongs, until browned.
  9. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes.
  10. Move the chicken to a warm platter.
  11. Add the remaining 2 tbsp. flour to the skillet and cook.
  12. Stirring up browned bits clinging to the bottom.
  13. Add heavy cream lower the heat and simmer, uncovered, until the consistency of gravy.
  14. Serve it with the Chicken Cordon Bleu.

9 Comments Add yours

    1. Thank You Henrietta Watson


      1. You are welcome!

        Liked by 1 person

  1. Sumith says:

    One of my favourites in making!! Sounds delicious. Nice share Deepa.

    Liked by 1 person

  2. ohiocook says:

    Looks so good!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s