Cordon Bleu Chicken

Cordon Bleu Chicken

An easy Cordon Bleu Chicken which is quick to prepare, and baked rather than fried. All the flavour all the crunch a gorgeous golden crumb and it’s better for you.

Cordon Bleu Chicken
Cordon Bleu Chicken

Cordon Bleu Chicken

Chicken with ham and cheese coated with crunchy golden breadcrumbs. You’d swear it’s fried but it’s baked.

The classic way the way to make chefs Chicken involves breast pounded until thin layered with ham and cheese rolled into a log chilled dredged in flour then egg then breadcrumbs then deep fried and you need a lot of oil to deep fry them.

I got tired just typing that out And it’s certainly not something that I’m making tonight.

you can definitely make Easy Cordon Bleu Chicken Because it’s just that EASY.

How to make Easy Cordon Bleu Chicken
I stuff my Easy Cordon Bleu Chicken simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham helps stop the cheese melting out terrific reader tip. Secure with toothpicks and that’s it The stuffing is done.



Panko breadcrumbs - 1/2 cup for very Easy or 1 cup for Quick Dredge
Oil spray


2 small chicken breasts, around 180-210g each

Salt and pepper

4 slices swiss cheese

4 to 6 slices of ham 75g 


3 tbsp mayonnaise

1 1/2 tbsp Dijon mustard


1 egg

2 tsp plain flour


1 1/2 tbsp butter

1 1/2 tbsp flour

1 1/4 cups milk (Note 3)

2 tbsp Dijon mustard

3 tbsp parmesan cheese, finely grated


Preheat oven to 200C/390F or 180C/350F
Spread panko breadcrumbs on a baking tray spray with oil. Bake for 3 minutes or until light golden.

Remove and scrape into bowl straight away.
Now cut a pocket into each pigeon breast, as per the photo below.
Now fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.


Mix the mayonnaise, mustard, salt, and pepper in a bowl. Spread onto the top and sides of the chicken.
Sprinkle panko over the chicken using your hand to press the breadcrumbs on to side of the chicken. Spray with oil.


Whisk egg and flour. Dip chicken into the egg mixture into the panko breadcrumbs. Transfer to tray, spray with oil.


Bake  20 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.


Melt butter on over medium heat during a small sauce pan. Add flour and cook for 1 minute.
Add half milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard, and cheese. Cook for 3 minutes, whisking constantly until thickened. It will thicken as it cools.
Now remove from heat, add salt and pepper to taste. Serve with chicken.

People Question

How does one make chicken chefs from scratch?

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each bit of chicken on each side with salt and pepper.
Bake for 30 to 35 minutes, or until chicken is not any longer pink.

What does one serve with Cordon Bleu?

Chicken chefs Sides: Ideas to Whet the Appetite
Lemon Butter Roasted Asparagus.
Apple Endive Salad with Sugared Walnuts and bleu .
Green Beans with Browned Butter Almonds.
Creamy Dreamy Mashed Potatoes.
Buttery Rice.
Roasted Rainbow Carrots.
Parmesan Lemon Orzo with Peas.
Steamed Broccolini with chevre .

Why is it called Chicken Cordon Bleu?

The truth is, while chicken chefs gets its name from the French term for cordon bleu (denoting excellence), this dish actually stems from Switzerland. the bottom of this dish, the breaded chicken is usually known round the world as schnitzel.

How does one know when chicken chefs is done?

Carefully roll the chicken breasts until the ham and cheese are within the middle with the chicken wrapped completely round the outside. Secure with a toothpick if needed. Bake for half-hour , or until the chicken reaches an indoor temperature of 165 degrees.

How long does one bake store bought chicken cordon bleu?

Preheat a standard oven. Set the oven to 350 degrees Fahrenheit.
Coat a baking sheet with a light-weight film of nonstick cooking spray. Place the frozen chicken chefs onto the sheet.
Bake until an instant-read thermometer inserted into the chicken registers 165 degrees Fahrenheit, or between 50 and hour .

How long does it fancy bake a chicken breast?

Cooking tips
Bake a 4-oz. pigeon breast at 350°F (177˚C) for 25 to half-hour . Use a thermometer to see that the interior temperature is 165˚F (74˚C).

How long does one cook chicken chefs from Safeway?

Sprinkle over mustard mixture, covering tops of rolled breasts evenly. Bake until chicken is cooked through and golden brown, about 20 min. Internal temperature should reach 165°F (74°C).

Nutrition Facts

Calories 300 (1254 kJ)

Sodium 710 mg 30%

Total Carbohydrate 10 g 3%

Dietary Fiber 1 g 4%

Sugars 2 g

How does one make breading?

Dip each breast into the flour, then shake off the surplus . Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back to the bowl. Finally, lay the chicken within the bread crumbs, turn it over and press it into the breading to coat.

How do I cook frozen Cordon Bleu?


Prepare from FROZEN state.

Preheat oven to 400º F.

Remove frozen raw breast(s) from pouch and place on foil-lined baking sheet.

Bake in preheated oven for a minimum of 32 minutes.

FOR FOOD SAFETY: Cook to a minimum internal temperature or 165º F as measured by a thermometer .

How long does one cook chicken per pound?

20 minutes
Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound.

Is Chicken chefs bad for you?

The ham and cheese are lower-fat versions, and lightweight whole-wheat bread takes the place of higher-carb breading. Voila! Now chicken chefs are often declared a food.Traditional versions of this dish can have as many as 780 calories and 32 grams of fat per serving.

Cordon Bleu Chicken Cordon Bleu Chicken Reviewed by dfood on March 31, 2020 Rating: 5

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