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

Homemade Chicken Cordon Bleu Recipe

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This is a great, fast dinner for two, and the leftovers are just as tasty. It's easy to fix and makes an elegant entree.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 2 slices deli ham
  • 2 slices Gruyere or Swiss cheese
  • 1/4 cup butter, melted
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika

Nutritional Facts

1 serving equals 441 calories, 23 g fat (13 g saturated fat), 157 mg cholesterol, 792 mg sodium, 10 g carbohydrate, 1 g fiber, 46 g protein.


  1. Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  2. Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture.
  3. Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.
Originally published as Chicken Cordon Bleu in Reminisce August/September 2010, p47

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Reviewed Sep. 10, 2013

"everyone loved it"

Reviewed May. 11, 2012

"My family Loved this chicken."

Reviewed Feb. 20, 2012

"I had the butcher flatten my chicken breasts for me (he offered and I was very grateful! HA!) However, it seems to me that the chicken breasts have to be very thin as they were difficult to roll. I also would cook them longer next time. I added more spices to my breading and it was enjoyable. The flavor was great, just messy and difficult execution of rolling it all to get it to stay rolled without it sliding out before I got the toothpicks stuck in."

Reviewed Jan. 1, 2011

"This was a very simple to make. I made it for new years eve dinner. Everyone loved it. The only thing I did different was I did garlic and herb bread crumbs. Totally would make this again."

Reviewed Nov. 6, 2010

"This is very easy. Have tried my different recipes over the years, but this is the one--very simple and straightforward and tasty. There is only 2 of us, but would be very easy to double (or more) the recipe. Found it when looking for uses to use up Gruyere. Yum."

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