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Chicken Cordon Bleu

Breaded chicken layered with ham and ooey-gooey cheese inside, no wonder this is a classic favorite. I had tried many times to make this recipe in the past, and the number one issue was always losing most of the cheese onto the pan as it cooked. Tyler’s brilliant idea of rolling the chicken up in the plastic and twisting both ends helps the chicken keep its shape when cooking and helps keep all the cheese inside where it belongs.

Chicken Cordon Bleu

  • Servings: 4
  • Difficulty: Intermediate
  • Print

Credit: Tyler Florence @ The Food Network


  • 4 chicken breasts skinless and boneless

  • 4 thin slices Black Forest Ham

  • 1/2 pound Mozzarella, or Smoked Gouda cheese , grated

  • 1/4 cup all-purpose flour

  • Kosher salt and freshly ground black pepper

  • 1 cup panko bread crumbs

  • 4 sprigs fresh thyme, leaves only

  • 1 clove garlic, peeled and finely minced

  • 2 tablespoons unsalted butter, melted

  • 2 eggs

  • Extra-virgin olive oil


  1. Preheat oven to 350 degrees F.
  2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of ham neatly over the top to cover the breast and sprinkle a quarter of the cheese over the ham. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
  3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
  4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
  5. Cut into pinwheels and serve.

I switched out a couple of the original ingredients. Prosciutto and Gruyere were replaced with Black forest ham and Mozzarella / Gouda. If you want to take this dish to the next level of decadent, a wonderful hollandaise sauce goes magnificently on top, and from a preparation stand point, I find that if I have the time I will roll up the chicken and let them sit in the fridge for an hour or two before I put them through the breading process just to help them keep their shape.   Please give this recipe a try and then leave me a comment and let me know how it turned out. Enjoy!!

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