Easy and Indulgent Chicken Cordon Bleu

Chicken Cordon Bleu is a retro classic and whilst it may have fallen out of favour in fancy restaurants it is such a simple easy family favourite!

Portrait close up image of a sliced chicken cordon bleu stuffed with cheese and ham served on a dark plate with green peas and potatoes

Chicken Cordon Bleu.

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 it still commands a place in the hearts of millions.

A take on this recipe is on pretty much every single restaurant menu in Hungary.

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

My version is cooked in butter, lots of butter… Not quite as much as my Chicken Kiev recipe, but nevertheless still an impressive amount.

Most recipes I see are baked in the oven, that is fine if you are being good. But on occasions, it is good to let go and treat yourself.

Constantly basting the chicken in butter after flipping keeps the chicken remarkably juicy. It also adds the most incredible flavour.

The cheese should just about reach melting point, it should still retain a little form but be pleasantly oozing.

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

Portrait overhead image of a sliced chicken cordon bleu stuffed with cheese and ham served on a dark plate with green peas and potatoes

The Stuffing.

Stuffing a chicken breast is a beautiful thing…

Whether that be the aforementioned Kiev, my very British sage and onion stuffed chicken breast or indeed my Jalapeno stuffed chicken breast is always special.

This Chicken Cordon Bleu recipe is stuffed classically with cheese and ham… I often see slices of swiss cheese recommended. However, I prefer a more grated Comte or Emmenthal cheese.

They both melt wonderfully and have a fantastic nutty flavour.

You should avoid overly salty and massively flavoured cheeses for this recipe, you want something mild.

This allows you to add a really good quality properly cured ham.

Portrait image of a sliced chicken cordon bleu stuffed with cheese and ham served on a dark plate with green peas and potatoes

What to Serve With Chicken Cordon Bleu?

Chicken cordon bleu is often served with a huge variety of sauces This is because it is often baked and this pushes it towards being dry.

We have got 175g of butter to play with in this recipe… No sauce is required at all!

All that is required is some simple boiled potatoes and some green vegetables.

I make absolutely no apology for the vast quantity of butter this is cooked in and it really is all required!

So if you are on a diet I suggest you run away as fast as you can.

If you try and cook this in oil the breadcrumbs will brown before the chicken is cooked.

If you cook it at a lower temperature the breadcrumbs will soak up lots of oil. This will lead to a soggy bread crumb coating and one that tastes awful!

Landscape image of a sliced chicken cordon bleu stuffed with cheese and ham served on a dark plate with green peas and potatoes
Chicken Cordon Bleu

Chicken Cordon Bleu

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A chicken cordon blue is a boneless skinless chicken breast stuffed with cheese and ham with a crispy breadcrumb coating. My version is cooked in an obscene amount of butter and takes just 30 minutes!

Ingredients

  • 2 Chicken Breasts
  • 3-4 Slices of Ham
  • 100 g Grated Comte Cheese
  • Salt and Pepper
  • 50 g Flour
  • 2 Eggs
  • 60 g Panko Breadcrumbs
  • 175 g Butter

Instructions

  1. 'Butterfly' the chicken breasts by cutting them in half but not all of the way through, and opening them up.
  2. The sandwich each of the breasts between to sheets of cling film and bash out to form an even thickness with a rolling pin.
  3. They should roughly double in area and be between 7-10mm thick.
  4. Cover the cut and bashed side of the chicken with the ham and then lay on the cheese.
  5. The ham and cheese you choose will define how much seasoning is required so test a little and add a little salt over the filling if you think it is required.
  6. Fold over the chicken breast so it appears to resemble its original form.
  7. Now we need to 'panne' the chicken, so first into the flour which has been seasoned, then into the egg yolk and then into the bread crumbs.
  8. 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.
  9. It is important at this stage not to mess with the chicken, allow it to sit for 4-5 mins.
  10. Check that the chicken has coloured on the cooked side and become golden brown.
  11. Then flip over and continue to cook on the other side.
  12. Now 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.
  13. It should take a further 4-5 mins for the chicken to cook through perfectly.
  14. I always use a meat thermometer to check the cooking temperature and remove from the pan at 70°C or 158°F and allow to rest for 2-3 mins before serving.

Notes

This dish is sponsored by butter so what better way to serve it than with buttered boiled potatoes and some peas and we have plenty of butter lying around!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1143 Total Fat: 64g Saturated Fat: 33g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 510mg Sodium: 2450mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 95g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

18 thoughts on “Easy and Indulgent Chicken Cordon Bleu”

  1. 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

  2. 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. ??

  3. 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!

    • 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 😉

  4. 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.

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

  5. 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!

    • 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 🙂

  6. Love Chicken Cordon Bleu! I remember my mom making it when I was a kid and loved all the cheese stuffed in the middle oozing out when I cut into it. Actually anything with cheese is good…

  7. I love a great retro recipe and you can’t go wrong with cheese and lots of butter! This looks seriously tasty. 🙂

  8. I grew up in a foodie family in California, and we made this at home! I think I made it as a teenager… Before I took a healthier turn as a young bride, I used to make it for my new husband. Lots of memories with this dish! And I’d agree it needs no sauce when it’s got all that glorious goodness from butter!

    • I’m sure that healthier turn is just around the corner for me, nah a little bit of naughty every now and then does you good 😀

  9. I love Chicken Cordon Bleu! Such an oldie but definitely a goodie. The retro dishes are all so good – my personal favorite is Beef Wellington. Hard to go wrong with these 🙂

    • Beef Wellington is glorious, unfortunately Beef of the quality required for a Wellington is a a rare and expensive find out here in rural Hungary 🙁

Leave a comment