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Chicken Cordon Bleu

 Chicken Cordon Bleu
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
4 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
  • Place on a greased baking sheet. Bake, uncovered, at 350° for

2 of 2

Chicken Cordon Bleu (continued)

Directions (continued)

  • 40-45 minutes or until chicken juices run clear. Yield: 4 servings.
Nutritional Facts: 1 serving equals 883 calories, 51 g fat (23 g saturated fat), 320 mg cholesterol, 1,084 mg sodium, 30 g carbohydrate, 1 g fiber, 71 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.