Chicken Cordon Bleu

Chicken Cordon Bleu

Description: Chicken Cordon Bleu might be a good recipe to expand your main course repertoire. For $1.81 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 417 calories, 43g of protein, and 21g of fat each. 162 people found this recipe to be delicious and satisfying. This recipe from Foodista requires kosher salt and pepper, eggs, flour, and swiss cheese. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding chefcipe score of 83%. If you like this recipe, take a look at these similar recipes: Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu.

Weight watchers points: 11

Prep Time
45 minutes
Total Time
45 minutes

Login or Sign Up to add Chicken Cordon Bleu to your Recipe Box



  • 6 slices deli ham
  • 2 eggs
  • 1/4 cup flour
  • 2 teaspoons thyme leaves
  • 6 servings kosher salt and pepper
  • 1 teaspoon olive oil
  • 1 cup panko bread crumbs
  • 6 chicken breasts
  • 12 slices swiss cheese
  • 2 tsps water


  1. Preheat oven to 350 degrees F.Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through.
  2. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
  3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
  4. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  5. Serve whole or cut into pinwheels.