Chicken Cordon Bleu

When I was little, my grandpa’s wife made chicken cordon bleu and my life was never the same.  Truly.  That dish made me yearn for the finer dishes in life and I loved it so much, we served it at our wedding.  By today’s standards it might be a little old school but I’ve always said you should know the classics so you can garner inspiration for new twists.

This is a great dish for a dinner party or just dinner on a Thursday.    If you’ve never made it before, give it a try, it’ll easily become your new favorite!

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Chicken Cordon Bleu
  • 2 large chicken breasts
  • 4 ounces thin sliced ham
  • 2 slices swiss, bleu or havarti cheese
  • 1 egg, beaten with 1 tbsp water
  • 1 1/4 cup panko bread crumbs
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp ground black pepper
    Tools needed:
  • Toothpicks
  • 2 dishes for dredging
  • 13x9 dish
  1. Preheat the oven to 450 degrees.
  2. You’ll need 2 chicken breasts, 2 slices of swiss, bleu or Havarti cheese and 4 ounces total of thin sliced ham.
  3. Slice the chicken breast in half but not all the way through. You need a deep enough cut to be able to fill it properly.
  4. Taking 2 ounces of ham, place the slice of cheese on top and fold it in half.
  5. Place the ham open side into the breast first.
  6. Secure the ham into the breast with a sturdy toothpick.
  7. Now it’s time to coat the chicken.
  8. Beat one egg with 1 tbsp of water and place in a container big enough to fit the chicken breast.
  9. I prefer to use unseasoned panko and season it myself. I used 1/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning and 1/2 tsp ground black pepper. Then give those spices a stir to incorporate or use seasoned bread crumbs if you prefer.
  10. Before dredging the chicken, I like to blot the chicken as dry as possible.
  11. Dip both sides of the chicken breast into the egg wash coating it thoroughly.
  12. Then place it into the panko and press lightly. When you flip it over, sprinkle the panko on any spots that may not have been fully coated.
  13. Tap off any excess and put into a 13x9 pan with or without a rack. Repeat with the other chicken breast and as the panko begins to run low, shake the pan to even out the crumbs so the breast gets thoroughly coated.
  14. Bake 8-10 ounce breasts at 450 for 25 minutes and 6-8 ounce breasts for 20 minutes or until the chicken is cooked through.

Play with seasonings and cheese to create your own favorite combo!

Nutrition information
Serving Size: 2


Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!

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