Golden Chicken Cordon Bleu Recipe
- 2 boneless skinless chicken breast halves (6 ounces each)
- 2 slices deli ham (3/4 ounce each)
- 2 slices Swiss cheese (3/4 ounce each)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 1 large egg
- 2 tablespoons 2% milk
- 1/2 cup seasoned bread crumbs
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- 1. Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
- 2. In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.
- 3. In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray.
- 4. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks; drizzle with butter. Yield: 2 servings.
1 each: 501 calories, 23g fat (9g saturated fat), 172mg cholesterol, 728mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 49g protein.
Reviews for Golden Chicken Cordon Bleu
"delicious.....We feel like we are dining out in a highly rated restaurant...it is a real treat!!! We use deli ham the best quality, it taste just as great and it is easier to roll."
"This was really good - not hard to put together and very tasty."
"This is an easy recipe that is delicious. I did not have bread crumbs, so I crushed potato chips and coated the chicken before I fried. Also, instead of putting melted butter, I made a onion and chicken broth gravy to put over the crispy chicken. The chicken was very moist and tender, and the gravy gave it great flavor."
"I have made this recipe before and it is VERY good! I have also made it simpler, for me, by simply layering the flattened chicken breasts, the ham and I use shredded Mozzarella, then ham, then chicken again. Put toasted bread crumbs on bottom and on top, drizzle a bit of melted butter over the top crumbs and bake. I usually cover the meat for about half the time, uncovered the rest of the time to have crispy."
"I prepared as stated except used gluten free flour and gluten free seasoned bread crumbs. Also spread light layer of dijon mustard before adding ham and swiss. Increased baking time to 45 min due to not being able to pound chicken to 1/4". I also sprayed them with olive oil about 10 min before done because they weren't crisping up. Texture came out ok. chicken was tender and juicy. But the recipe turned out bland. SUPER bland. I was not impressed at all. Nothing like restaurant Cordon Bleu."
"Delicious and easy to make. Will definitely make again."
"It was good but lacked seasoning. It was also quite dry."
"This was very tasty and very simple to make.It may not be as good as what you get in a fancy restaurant but for the time and price I give it 4 stars. I used thin cut breast fillets so I didn't have to flatten the chicken used 2 slices ham and cheese for each fillet. I will definitely make these again"
"This is great! For a delicious sauce, I used a can of reduced-fat cream of chicken soup, couple of tablespoons of low-fat sour cream, splash of lemon, and a bit of dill. Stir that up and gently heat, serve with chicken (over rice is nice!). The second time I made it, I spread some spicy brown mustard over the chicken before adding the ham and cheese."
"Super easy to make and really yummy! It was a hit with my family and I'll definitely make it again."
"This recipe came out perfectly! A very elegant dish, but so easy to make!"
"Absolutely delicious! The chicken was beautiful, very juicy. The breading gets nice an crispy and stays intact. Pure comfort food. Thank you Test Kitchen!"
"Perfect chicken cordon bleu recipe that I've tried. Moist not dry. Although I didn't fry it, just baked it for 35 mins."
"We had it for a big dinner party and everyone really enjoyed it! I made it like the recipe but also served hollandaise sauce with it. Delicious!"
"Looking forward to having again and again!!"
"loved it, it was delicious!!"
"My boyfriend has been spoiled with the best food in the world and he loved this! Definitely a keeper!"
"This was so simple and so good!! Hubby loved this and so did I!!!"
"Definitely a keeper. Even though I didn't get it thin enough, I cooked a little longer & it was done. A tip for the final step. I find if I put the crumbs in a shaker with large holes & shake it on, you don't have the crumbs clumping."
"I made this last night and my fiance and I were very pleased it came out perfect. I will be making this again. I didn't have seasoned bread crumbs so I used panko crumbs."
"I love this recipe. They taste wonderful. One busy day, I made the rolls early in the day and put them in the refrigerator. Just added additional time when I baked them at dinner."
"This is my go to recipe. The only extra thing I do to it is add a can of cream of chicken when adding it to the oven."
"I made this recipe for my husband on Valentine's day and he absolutely loved it. He had to hide it from our children to make sure they didn't eat it!"
"I made this last night for Valentine's Day and it was awesome! I only used 1 slice of cheese though b/c I couldn't fit two slices in. The flavor was great and hubby loved it! I will be making this again!"
"My husband loves this recipe. I was told that it was the best chicken Cordon Bleu he has ever had! I will definitely making this again!!!"
"They were good I seasoned my own bread crumbs so maybe that is the reson I did not care for the spice I used. Also I would suggest more ham."
"Great classic cordon bleu recipe! I made it as written, only I couldn't get the chicken flattened all the way to 1/4", so it took a little bit longer to cook. Still it was delicious!"
"This is simple and elegant. Instead of swiss cheese, try pepper jack and plain bread crumbs for a tasty change of pace."
"I have a recipe identical to this one from an old Microwave cookbook. I've cooked it in the Microwave as well as the oven. Before rolling into rolls add a little chopped tomato and sprinkle with a little sage and basil."