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Homemade Chicken Cordon Bleu Recipe

Homemade Chicken Cordon Bleu Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Homemade Chicken Cordon Bleu

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denise1959 User ID: 7526774 114613
Reviewed Sep. 10, 2013

"everyone loved it"

RrFleeger User ID: 6574028 123289
Reviewed May. 11, 2012

"My family Loved this chicken."

afoth73 User ID: 1490711 112431
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."

cheercoco9 User ID: 5351403 175789
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."

Jan2 User ID: 116031 193278
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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