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Chicken Cordon Bleu Recipe

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I came up with this recipe as a way to make something a little different. The bacon adds great flavor, and the chicken is dipped twice into an egg mixture for a nice crust.—Jim Wick, Orlando, Florida
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (8 ounces each)
  • 2 tablespoons butter, softened
  • 1 teaspoon dried thyme
  • 4 thin slices fully cooked ham
  • 4 thin slices Swiss cheese
  • 8 bacon strips
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 cup dry bread crumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 serving equals 883 calories, 51 g fat (23 g saturated fat), 320 mg cholesterol, 1084 mg sodium, 30 g carbohydrate, 1 g fiber, 71 g protein.


  1. Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with two slices of bacon and secure with toothpicks.
  2. In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture, coat with flour. Dip each again in egg mixture, then coat with crumbs.
  3. Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Chicken Cordon Bleu in Taste of Home December/January 1997, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 9, 2014

"very good and very easy. I used chicken thighs, and missed the step about double dipping so it was only dipped once but still very good."

Reviewed Mar. 27, 2013

"Very good recipe, we have made it time and time again, great for a special meal."

Reviewed Oct. 28, 2011

"This recipe has become a favorite of mine. Thanks!"

Reviewed Mar. 13, 2011

"Great recipe. I have made this for years. My best friend has even requested it as her birthday dinner."

Reviewed Nov. 3, 2010

"an excellent chicken dish"

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