Back to Sage Chicken Cordon Bleu

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Sage Chicken Cordon Bleu Recipe

Sage Chicken Cordon Bleu Recipe

It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day. —Martha Stine, Johnstown, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 to 3/4 teaspoon rubbed sage
  • 6 slices thinly sliced deli ham
  • 6 slices part-skim mozzarella cheese, halved
  • 1 medium tomato, seeded and chopped
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 4 tablespoons butter, divided

Directions

  • 1. Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/8-in. thickness; sprinkle with sage. Place ham, mozzarella cheese and tomato down the center of each; roll up chicken from a long side, tucking in ends. Secure with toothpicks.
  • 2. In a shallow bowl, toss bread crumbs with Parmesan cheese and parsley. In a shallow microwave-safe dish, microwave 3 tablespoons butter until melted. Dip chicken in butter, then roll in crumb mixture. Place in a greased 11x7-in. baking dish, seam side down. Melt remaining butter; drizzle over top.
  • 3. Bake, uncovered, until chicken is no longer pink, 40-45 minutes. Discard toothpicks before serving. Yield: 6 servings.

Nutritional Facts

1 serving: 328 calories, 17g fat (9g saturated fat), 112mg cholesterol, 575mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 35g protein.

Reviews for Sage Chicken Cordon Bleu

Sort By :
MY REVIEW
tinarm User ID: 163179 253721
Reviewed Sep. 5, 2016

"Delicious recipe! The tomato is a nice juicy addition. Made as directed, except sprinkled about 1 teaspoon of additional Parmesan each piece of mozzarella. This volunteer field editor will definitely make again!"

MY REVIEW
ms11145 User ID: 1604521 253578
Reviewed Sep. 2, 2016

"Ooo La la! What a great recipe. I loved the taste of the tomato in this. The only change I made is that I used Italian flavored crumbs. Reviewed by a Volunteer Field Editor"

MY REVIEW
bonito15 User ID: 6959830 253442
Reviewed Aug. 31, 2016

"Loved the flavor of this and so easy to make but pounding the chicken that thin was not easy - when I make it again I will butterfly the chicken - otherwise loved this"

MY REVIEW
nightskystar User ID: 1034705 253415
Reviewed Aug. 30, 2016

"wow was this ever good!!! The sage gave it a great, interesting flavor that I just loved!! chicken stayed moist and the outside coating was crisp. Excellent recipe!!"

MY REVIEW
shannondobos User ID: 5115022 253393
Reviewed Aug. 30, 2016

"My entire family really enjoyed these. Both my 4 and 2 year old cleaned their plates. The only change I made was with the butter. I had quite a bit of leftover garlic butter from earlier in the week and used that. I'll definitely use garlic seasoned butter again, as it was a great addition."

MY REVIEW
shawnba User ID: 2581969 253362
Reviewed Aug. 29, 2016

"Wha an interesting version of chicken cordon bleu!! I followed the recipe almost exactly, my chicken breasts were large, so I butterflied them before pounding. They stayed together pretty well, but most of the cheese melted and ran out. We just put it on top!! I would probably spice it up a little more , but definitely liked the addition of sage"

MY REVIEW
Armstras07 User ID: 8309866 253297
Reviewed Aug. 28, 2016

"I made this tonight the flavor just wasnt there for me. The mozzarella made it a little sweet, unlike the traditional swiss that is usually in it. Didn't seem to be enough cheese in it, mine pretty much went MIA. Defiantly room for altering and making it your own. Tomato addition was different sparked an idea."

MY REVIEW
bicktasw User ID: 4201818 253271
Reviewed Aug. 28, 2016

"What an easy and delicious way to make chicken! The tomatoes added just the right amount of "sweetness" and juiciness and the butter added richness. I used Roma tomatoes and Italian style breadcrumbs as well as dried parsley (instead of fresh). My husband said "it's a keeper", so I will surely be making this again. Five stars for sure!"

MY REVIEW
Susie77 User ID: 98373 253240
Reviewed Aug. 27, 2016

"Super delicious, easy, and even Mr. Picky liked it. :)"

MY REVIEW
cruisingail User ID: 1553892 253234
Reviewed Aug. 27, 2016

"Delicious and easy to prepare. I wouldn't change a thing"

MY REVIEW
MarineMom_texas User ID: 31788 253203
Reviewed Aug. 26, 2016

"I prepared this recipe tonight and both my husband and I cleaned our plates. It was delicious. I pared the recipe down for the two of us but made no other changes. It was absolutely delicious and we will be having this again. I highly recommend this recipe as a Volunteer Field Editor."

MY REVIEW
amehart User ID: 1464390 253190
Reviewed Aug. 26, 2016

"So easy and elegant! I did use Italian bread crumbs, but other than that I made exactly at the recipe stated and it's definitely a keeper!"

MY REVIEW
erinshea1982 User ID: 7151030 253158
Reviewed Aug. 25, 2016

"The recipe was amazing! I used fresh homemade mozzarella and fresh tomatoes from my garden!"

MY REVIEW
delowenstein User ID: 3766053 253156
Reviewed Aug. 25, 2016

"I think this dish came out quite well, considering that it was my first time! I did omit the parsley and used Italian-style bread crumbs! I used ground sage: 3/4 tsp. I found that I needed to bake these chicken pieces about 70 minutes-I also used a meat thermometer to determine doneness. I found it just as easy in the end to spoon crumb mixture over the stuffed chicken breasts-I HAD dipped the pieces in the butter first. This dish was easy to assemble! NOTE: I USED 5 pre-packaged PERDUE

chicken BREASTS (BONELESS AND SKINLESS). delowenstein"

MY REVIEW
Joscy User ID: 2694585 57237
Reviewed Aug. 13, 2014

"Highly considering making soon for special anniversary for husband/myself. Sounds very easy and elegant indeed. Would make Parmesan Potato Rounds alongside to help round it out. My husband LOVES cheesy, so this ought to please him."

MY REVIEW
gail de rosa User ID: 5392275 33224
Reviewed Dec. 1, 2011

"both my husband and i loved it"

MY REVIEW
eventeating User ID: 6373831 33965
Reviewed Nov. 29, 2011

"It was easy to follow the recipe, also I used homemade salsa instead of a tomatoe. That gave it alittle more kick."

MY REVIEW
Marijke Koken User ID: 5081518 204587
Reviewed Nov. 29, 2011

"I would make it again but substitute roasted peppers and instead of sage would use fresh basil."

MY REVIEW
deerfisherman User ID: 4499445 33964
Reviewed Nov. 29, 2011

"This tastes so delicious with the sage. I dont care for tomatoes so I just omitted them and it still tasted great! Moist and delicious!"

Loading Image