Chicken Cordon Bleu

Chicken Cordon Bleu

Dana Hoff / StockFood Creative / Getty Images

Prep: 45 mins
Cook: 30 mins
Chill: 60 mins
Total: 2 hrs 15 mins
Servings: 8 servings

This stuffed chicken recipe is a traditional combination of chicken, ham, and Swiss cheese. Serve this flavorful chicken dish with rice or baked potatoes for a fabulous meal or Sunday dinner.


  • 8 boneless chicken breast halves (skin removed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs (beaten)
  • 1 cup milk
  • 4 1-ounce slices cooked ham (cut in half)
  • 4 1-ounce slices Swiss cheese (cut in half)
  • 1/3 cup all-purpose flour
  • 1 1/3 cup fine dry breadcrumbs
  • 1 bottle vegetable oil
  • For the Mushroom Sauce:
  • 2 tablespoons butter
  • 1/2 cup mushrooms (thinly sliced)
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk (heated)
  • 1/2 cup chicken broth
  • Salt and white pepper to taste

Steps to Make It

  1. Place each piece of chicken between 2 sheets of wax paper, plastic wrap, or in a food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper.

  2. Combine eggs with 1 cup milk; whisk to blend. Dip chicken pieces in mixture.

  3. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks.

  4. Dredge the chicken rolls in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well.

  5. Place the breaded chicken rolls on a plate; cover and refrigerate for 1 hour.

  6. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat.

  7. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well.

  8. Serve with mushroom sauce.

Mushroom Sauce

  1. Melt butter in a saucepan over medium heat; sauté mushrooms until browned.

  2. Add flour and stir until mixture is well blended and flour is cooked (about 2 minutes).

  3. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly until sauce begins to boil and is thickened. Simmer, stirring frequently, over very low heat for 5 minutes.

  4. Season with salt and pepper to taste.