Easy Chicken Cordon Bleu Recipe
Easy Chicken Cordon Bleu Recipe photo by Taste of Home

Easy Chicken Cordon Bleu Recipe

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"Cordon Bleu" is of French origin meaning "blue ribbon"—given as a prize for culinary excellence. The term also refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sautéed, or in this case, wrapped in puff pastry for a quick and easy finish. —Sharon Laabs, Hartford, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 8 slices Swiss cheese
  • 8 slices fully cooked ham
  • 1 egg
  • 1 tablespoon water

Nutritional Facts

1 each: 587 calories, 32g fat (13g saturated fat), 135mg cholesterol, 649mg sodium, 35g carbohydrate (trace sugars, 4g fiber), 39g protein


  1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain.
  2. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham.
  3. Whisk egg and water; lightly brush over pastry edges. Bring two sides of pastry over chicken, overlapping one over the other; press seams to seal. Pinch together ends and fold under.
  4. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; brush tops with egg mixture. Bake at 400° for 30-35 minutes or until a thermometer reads 165°. Yield: 8 servings.
Originally published as Easy Chicken Cordon Bleu in Taste of Home February/March 2012, p47

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Reviewed Sep. 8, 2014

"This was so good. Takes a little time to prepare but, well worth it."

Reviewed Apr. 25, 2013

"To VirginiaCA, the 2nd rule is to check your spelling before you pick on someone else"

Reviewed Apr. 25, 2013

"There are 2 sheets of puff pastry in a box. The recipe states to roll EACH sheet into a 12" square and cut into four 6" squares. According to my kitchen math, this will give you 8 rectangles for the 8 chicken breasts. The first rule of thumb is cooking is to read the recipe CAREFULLY and then you'll get your answer almost all the time. Of course, they're are exceptions with badly written recipes."

Reviewed Apr. 2, 2013

"I have a picky man and 5 year old twins, and this was a HUGE hit with everyone!! I would recommend not allowing the pastry out for the 40 minutes suggested on the box. It was much easier to separate and work with while it was still cold, but not frozen. I added pepperjack cheese to one, which was just as great. I partially cooked my chicken on the grill before wrapping in the pastry. I will definitely make this again!! =)"

Reviewed Jul. 11, 2012

"Easy and REALLY good!"

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