Skip to Content

Chicken Cordon Bleu Cooked in Butter!

Chicken Cordon Bleu is a retro classic, ham and cheese stuffed chicken breast is meant to be indulgent so how’s about we cook it in butter?

Portrait image of chicken cordon bleu, cheese and ham stuffed chicken breast cut open to show oozing cheese served with broccoli

Ham and Cheese Stuffed Chicken Breast.

This dish may have been banished from pretty much every menu in the UK for being too “cheesy”, see what I did there?

However, here in Hungary, gourmet chicken cordon bleu commands a place in the hearts of millions. Although here it often goes by the slightly longer name of sajttal sonkával töltött rántott csirkemell. This is why I cry when learning my adopted language!

A take on this recipe is on pretty much every single restaurant menu in Hungary. It is essentially a cheese and ham chicken Kyiv!

My version of this recipe abandons all notions of moderation, this recipe is pure indulgence.

This is meat stuffed with more meat and some cheese, why would you want to try and turn it into a paragon of virtue?

My version of a traditional chicken cordon bleu cooked in butter, lots and lots of butter!

It is a method that I shamelessly stole from a British chef and butter fiend James Martin. The person who also inspired my pork tenderloin with prunes recipe.

You could also cook in good quality lard in the same way that I do with my Wiener Schnitzel recipe.

If you want a baked crispy chicken recipe then I can recommend my Cornflake chicken. Yes, you read that right!

Portrait overhead image of chicken cordon bleu, cheese and ham stuffed chicken breast cut open to show oozing cheese served with broccoli

Ingredient Advice.

Classic chicken cordon bleu is simply a chicken breast stuffed with cheese and ham!

But what cheese and what ham.

First of all, you do not want an overly salty cheese! Aim for something a little nutty and sweet with good melting properties.

For me that means a Swiss cheese, Gruyere would be great although I opted for a nice Swiss raclette.

Although I have on occasions used French Comte cheese in my chicken cordon bleu and that works really well!

Then the ham, this is the reason why we do not want to go for a salty cheese. I often see people recommending prosciutto but for me, that does not have enough body.

You want a well-cured quality ham that is sliced 1-2mm thick.

Serving Suggestions.

Chicken cordon bleu is often served with a sauce, which I personally find curious and it is not for me.

I’m quite happy with some steamed broccoli, which is what I have served this version with.

Although when it is in season, I always serve cordon bleu chicken with some simply buttered asparagus.

It would also work exceptionally well with green beans amandine or some honey roast carrots.

Square image of chicken cordon bleu, cheese and ham stuffed chicken breast served with broccoli cut open to show oozing cheese
Yield: 2 Servings

Chicken Cordon Bleu Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Chicken cordon bleu, a classic and simple chicken breast stuffed with salty cured ham and raclette cheese then cooked until crispy in an obscene amount of butter!


  • 2 Chicken Breasts
  • 2 Large Slices of Ham
  • 125 g (1.5 Cups) Grated Raclette Cheese
  • 50 g (1/3 Cup) Flour
  • 1 Beaten Egg
  • 60 g (1 Cup approximately) Breadcrumbs
  • 175 g Butter
  • Salt to taste


  1. If your chicken breasts have the tenders still attached remove them.
  2. Begin to slice the chicken breasts along the long side about two thirds of the way through.
  3. Open up the chicken breast like a butterfly.
  4. Sandwich each chicken breast between cling film and then gently beat to an even thickness (around 1cm or 1/2") with a rolling pin.
  5. Peel back the cling film and place a slice of ham on the cut and bashed side of the chicken breast.
  6. If there is any ham hanging over the edges trim it down and arrange it on the chicken.
  7. Divide the grated cheese between the two chicken breasts and place it on the ham.
  8. If you have the chicken tenders flatten them between cling film until they are 3-4mm thick.
  9. Fold over the chicken breast so it appears to resemble its original form using the cling film. Push any cheese back into the chicken.
  10. If you have the flattened chicken tenders place them along the join and use the cling film to create a nice shape.
  11. Season the flour with salt.
  12. Dip the chicken into the flour, then into the beaten egg and finally into the breadcrumbs.
  13. Melt the butter in a frying pan over a medium heat and when it is melted and just beginning to foam add in the chicken presentation side down.
  14. It is important at this stage not to mess with the chicken, allow it to sit for 4-5 mins.
  15. Check that the chicken has coloured on the cooked side and become golden brown.
  16. Then flip over and continue to cook on the other side.
  17. Baste the chicken as it continues to cook with all of that lovely butter, this helps to prevent the chicken from going dry and also cook evenly.
  18. It should take a further 4-5 mins for the chicken to cook through perfectly.
  19. Check the temperature of the chicken with a meat thermometer and remove at 70°C or 158°F and allow to rest for 2-3 mins before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 974Total Fat: 52gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 360mgSodium: 1897mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 81g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Friday 2nd of March 2018

I should be on a diet and I should run away, but I cannot. It looks magnificent and I agree with the Swiss cheese. It is the best for a cordon bleu

Brian Jones

Sunday 4th of March 2018

But but but, butter is diet friendly isn't it? Thank you :)


Friday 2nd of March 2018

This recipe would be such a treat!! I have not made a Cordon Bleu for absolute ages. Maybe time for one now. It’s a super delicious dish and yours looks amazing Brian. ??

Brian Jones

Friday 2nd of March 2018

Thanks Ramona.

Elaine Benoit

Friday 2nd of March 2018

Yum. Chicken Cordon Bleu is such a treat for us. I make it every few months or so! I love using chicken thighs with mine, but since yours looks so delicious, I'm going to try your recipe, exactly as is! Melty cheese dripping out of chicken is the best, isn't it? This looks so fantastic Brian!

Brian Jones

Friday 2nd of March 2018

Thanks Elaine... It is the mountain of butter that does it for me in this dish... But I am most definitely a butter makes everything better kinda guy ;)

Marisa Franca @ All Our Way

Monday 1st of August 2016

Hey, Krumpli you're getting mighty fancy. I'll have to get out the table linens and crystal for this dish. The only problem is I don't have crystal but I do have some dish clothes and sheets that would work as table linens.

Brian Jones

Tuesday 2nd of August 2016

Hehe, the name may be fancy but it aint nothing but cheese, ham and chicken, no needs to get all fancy on my behalf ;)

Jeff the Chef

Monday 14th of March 2016

Such a classic! And for good reaaon: it's so delicious. I've had it several times, even though it's not easy to find. But I've never made it. Thanks for the suggestion!

Brian Jones

Tuesday 29th of March 2016

Cheers Jeff, my wife loves stuff like this so have to keep in her good books and make it occasionally, old 'skool' classics are that for a reason, because the are awesome :)

Skip to Recipe