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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


  • 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


  • 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

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Reviewed May. 17, 2017 Edited May. 26, 2017

"I also used Panko and omitted the tomato. Very tasty weeknight meal."

Reviewed Apr. 4, 2017

"Used panko and dried parsley, omitted the tomato. I didn't pound out the chicken. Using a knife, I cut a nice deep pocket in one side of the chicken, then rubbed the inside with the sage. I layered the ham and cheese inside, then proceeded with the dipping and breading. I did not use toothpicks. Some cheese oozed out, but that was just fine with me! My husband and I enjoyed it very much, and I'll definitely be making it again."

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!"

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"

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"

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!!"

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."

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"

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."

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!"

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