Classic Chicken Cordon Bleu (Baked or Fried)

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Chicken Cordon Bleu is one of the original family favorites for classic dinners. Its gooey cheese, savory ham, and crunchy crumb coating make it delicious whether baked or fried.

We are giddy with this recipe. Chicken Cordon Bleu is the ultimate comfort food. We have so many fond memories of eating this as kids, but it always came from a box. These days, we’re all about turning our favorite classic recipes into made-from-scratch restaurant-quality recipes that everyone can enjoy, and this one doesn’t disappoint. While it’s a bit more effort than pulling the frozen stuff out of the box and popping it in the microwave, it’s still super easy to make and we’re sure it’ll be worth it.

  • Grilled and Fried Chicken Cordon Bleu:

    How you end up cooking your Cordon Bleu is entirely up to your own personal taste preferences. Frying just makes everything better. We love that it adds crunch and texture to fried foods. However, sometimes we want something lighter and prefer to bake it. Try both ways and see which one you like best!

  • Cheese Substitutes:

    We love good quality Swiss cheese, but if you don’t have access to Swiss cheese or just don’t like it, you can always substitute your favorite melted cheese. For a fun variation, use mozzarella cheese.

  • How to pound chicken thin without a mallet:

    A mallet is a great tool to have on hand in your kitchen for these recipes that call for finely pounded chicken breasts, but we know not everyone has one. If you don’t have a mallet, don’t worry! Simply pull out the rolling pin and use one end of it to pound the chicken to a 1/4-inch thickness.

  • What kind of ham should I use?

    This recipe only calls for deli ham. We like to stick to the good quality deli hams we find behind the counter at our local grocer.

  • Thicken with cornstarch and flour:

    Everyone has their favorite thickener. Some people like to avoid gluten in flour, or just don’t like the flavor that sometimes lingers when flour isn’t cooked long enough. It really doesn’t make a huge difference which sauce you use, but we’ve found that we prefer cornstarch to thicken this sauce.

  • Reheating and Storage Instructions:

    Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best flavor and to retain moisture, reheat in an oven preheated to 350 degrees until fully heated through.

Chicken Cordon Bleu on a plate.

If you liked this recipe, you might be interested in these other delicious chicken dinner recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken Cordon Bleu sliced ​​on a plate.

Chicken Cordon Bleu is one of the original family favorites for classic dinners. Its gooey cheese, savory ham, and crunchy crumb coating make it delicious whether baked or fried.

raw material

Chicken Cordon Bleu

  • 4 Boneless Skinless Chicken Breasts
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 8 thinly sliced ​​ham
  • 8 thinly sliced ​​swiss cheese
  • 1/2 cup flour
  • 1 big egg
  • 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/2 cup vegetable oil for frying

Creamy Dijon mustard (optional)

  • 2 tablespoon butter
  • 1 tablespoon corn starch
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

instruct

  • Working one at a time, place chicken breasts between two sheets of parchment paper or plastic wrap. Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper.

  • Top each chicken breast with 2 slices of ham and 2 slices of Swiss cheese. Roll up tightly.

  • Sprinkle the flour on one plate and the breadcrumbs on the other. In a shallow bowl, whisk eggs with 1 tablespoon water.

  • Coat the stuffed chicken in flour. Dip in egg wash, then coat in breadcrumbs.

fried

  • Heat 1/2 cup vegetable oil to 350°F in a large heavy skillet. Place the chicken in the oil and fry 4 to 5 minutes per side, until the chicken is golden brown and the internal temperature reaches 165°F. Monitor the temperature of the oil and adjust the heat as needed to keep it near 350 degrees.

bake

  • Preheat oven to 450°F and lightly grease a 9×13 pan or baking dish.

  • Place prepared chicken on a baking sheet. Lightly spray the top with nonstick cooking spray. Bake in the preheated oven, 25 to 30 minutes, until the chicken is golden brown and the internal temperature reaches 165°F.

Creamy Dijon Mustard Sauce

  • Melt butter in a small saucepan over medium-high heat. Stir in the cornstarch until all the white specks are absorbed. Pour in the milk and stir in the Dijon mustard, brown sugar, and apple cider vinegar. Keep stirring until the sauce thickens, this should only take a few minutes.

  • Serve with cooked chicken cordon bleu.

notes

Air Fryer Instructions:

  1. Preheat air fryer to 400°F.
  2. Place the prepared chicken in the air fryer basket. Lightly spray the top with nonstick cooking spray or olive oil spray.
  3. Cook in the preheated air fryer for 15-20 minutes, until the chicken is golden brown and the internal temperature reaches 165°F.

Serve: 1Chest | Calories: 684kcal | carbohydrate: 42G | protein: 54G | fat: 32G | Saturated fat: 15G | Trans fat: 1G | cholesterol: 200mg | sodium: 1776mg | Potassium: 788mg | fiber: 2G | sugar: 8G | Vitamin A: 655unit | Vitamin C: 1mg | calcium: 415mg | iron: 3mg

Classic Chicken Cordon Bleu (Grilled or Fried)