Baked Chicken Cordon Bleu Recipe - Chisel & Fork (2024)

This baked chicken cordon bleu recipe offers a subtle twist on the classic by using prosciutto and Gruyère instead of ham and Swiss in the filling.

I'm all about good chicken dishes - from chicken paprikash to chicken Francese to bacon wrapped stuffed chicken to chicken rollatini to blackened chicken.

But today, I am feeling nostalgic and excited to share one of my favorite childhood dishes - chicken cordon bleu!

I can't resist the temptation when I cut into the chicken and the melted cheese oozes out, it always makes my mouth water just thinking about it!

Why This Recipe Works

• Melted cheese - One of the key ingredients in chicken cordon bleu is cheese, which in this case is Gruyère. When the chicken is baked, the cheese melts and becomes gooey, adding a delicious creaminess to the dish.
• Savory meat - Another key component of this baked chicken cordon bleu recipe is the prosciutto. The salty and savory flavors of the prosciutto complement the cheese and chicken, adding depth and complexity to the dish.
• Crunchy coating - The Panko breadcrumbs on the outside of the chicken adds a nice contrast to the soft and creamy cheese filling, making every bite a delightful combination of textures and flavors.

Ingredients Notes

• Chicken - you want chicken breasts that are large enough where you can roll them up.
• Prosciutto - adds that saltiness you expect in cordon bleu.
• Gruyère cheese - melts well and adds a rich, creamy and nutty flavor..
• Flour - helps the eggs stick which binds the breadcrumbs.
• Spices - boosts the taste.
• Eggs - helps the breadcrumbs stick to the chicken.
• Panko breadcrumbs - has the right crunch for this chicken cordon blue recipe.
• Parmesan cream sauce - can be skipped but adds additional flavor with the Dijon mustard and Parmesan.

Ingredient Swaps

As with any recipe, you can mix up the ingredients used. Some variations include:

• While not traditional, you can use chicken thighs instead of breasts if you prefer the flavor.
• For my personal taste, I prefer prosciutto, but if you prefer a more classic option, you can use ham instead.
• Gruyère cheese is basically fancy Swiss so if you like the original, go for it.
• The most common alternative to Panko breadcrumbs is regular breadcrumbs, but crushed crackers can be used too.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Place a chicken breast between some plastic wrap. Use a meat mallet to gently pound the chicken until it is flattened to a thickness of ¼ inch.

Discard the plastic wrap and place two slices of prosciutto on each chicken breast. Sprinkle ¼ of the cheese over the prosciutto. Carefully roll up the chicken breasts and secure with toothpicks to hold them together

Sprinkle a light layer of flour over the chicken breasts. Dip each chicken breast into the egg mixture, ensuring that it is fully coated.

Next, coat the chicken in breadcrumbs, making sure it is evenly covered. Place the chicken breasts onto the baking sheet lined with parchment paper and repeat the process for the remaining chicken.

Bake at 350°F for 30-35 minutes or until golden brown and cooked through.

FAQs

Side Dish Options

There are many side dishes that pair well with this baked chicken cordon bleu recipe. Here are a few options:

• Roasted vegetables like as asparagus, Brussels sprouts, or green beans
• Brown butter mashed potatoes or roasted potatoes
• Rice pilaf or goat cheese risotto
• Salad with a light vinaigrette or creamy dressing.
• Steamed or sautéed vegetables like broccoli, cauliflower, or carrots
• Garlic bread or dinner rolls
• Ratatouille or other vegetable medleys
• Creamed spinach or other creamed vegetables

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Meat mallet - important in tenderizing and making the chicken thin enough to roll-up.
• Shallow bowls - perfect for dredging the chicken in the different ingredients.
• Baking sheet - needed to bake the chicken on.

Pro Tips/Recipe Notes

• Use a meat mallet to pound the chicken breasts to an even thickness. This ensures that they will cook evenly and will be easier to roll up with the filling.
• Buyblocks of Gruyère cheese and Parmesan cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same. Plus pre-shredded Parmesan cheese has wood pulp in it!
• Use toothpicks to secure the rolled-up chicken breasts but make sure to remove them before serving.
• Use a meat thermometer to ensure that the chicken is fully cooked, with an internal temperature of 165°F.
• Let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful dish.
• Experiment with different types of cheese and fillings to create your own unique version of this chicken cordon bleu recipe.

Other Chicken Recipes

If you’ve tried this baked chicken cordon bleu recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

More Chicken Recipes