Chicken Cordon Bleu

Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and melted Gruyère cheese, all wrapped in a crispy golden breadcrumb coating. This elegant dish combines simple ingredients into a restaurant-quality meal that's perfect for special occasions or whenever you want to impress with minimal effort.

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Prep Time 20

Cook Time 15

Servings: 4

Course: Main Course

Cuisine: French

Calories: 600

Ingredients Method Notes

Ingredients

4 skinless boneless chicken breasts
4 thin slices of Gruyère cheese
4 thin slices of cooked ham
Salt and black pepper
1 large egg beaten
1½ cups fresh white bread crumbs
2 tbsp butter
3 tbsp sunflower oil

Method

Using a sharp knife, carefully slice each chicken breast horizontally through the middle, keeping one side attached so it remains hinged like a book.
Open each breast flat and place it between 2 sheets of wax paper. Gently pound with a rolling pin until the chicken reaches an even ⅛ inch (3mm) thickness throughout.
Proceed to fill each flattened chicken breast with your desired filling, then fold it closed to encase the filling securely.
Dip each folded chicken breast first into the beaten egg, letting any excess drip off, then press firmly into the bread crumbs to ensure both sides are completely and evenly coated. Cover the breaded chicken and refrigerate for 15 minutes to help the coating adhere properly.
Heat the butter and sunflower oil together in a large frying pan over medium heat. Once the butter begins foaming, carefully place the breaded chicken breasts in the pan. Cook for 10 minutes on each side until the coating turns crisp and golden brown and the chicken is cooked through completely.
Use a slotted spoon to remove the chicken from the pan and transfer to paper towels to drain excess oil. Slice each breast into ½ inch (1cm) pieces and serve immediately while hot and crispy.

Notes

Why is it called cordon bleu?

The term "cordon bleu" translates from French as "blue ribbon," historically representing the highest order of chivalry in France. In culinary contexts, it became synonymous with excellence and superior cooking skills. The phrase was eventually adopted to describe dishes prepared to the highest standards, particularly this elegant combination of breaded meat stuffed with ham and cheese. The "blue ribbon" designation signifies culinary mastery, making Chicken Cordon Bleu a dish that embodies sophistication and exceptional technique in French-Swiss cuisine.