Chicken Cordon Bleu with Ham and Gruyère
Breaded chicken rolls filled with ham and Gruyère cheese.
Chicken cordon bleu wraps chicken around ham and Gruyère, then coats it in breadcrumbs and bakes until crisp. The source’s order for egg, flour and crumbs is muddled; this version uses a standard breading sequence and finishes in the oven so the chicken cooks through without over-browning. Pound the chicken evenly and secure each roll. Check the centre reaches 74°C (165°F). Heat oven to 190°C (375°F). Place chicken between baking paper and pound to even 1-cm thickness. Season with salt and pepper. Lay ham and cheese on each piece. Roll tightly and secure with toothpicks. Coat each roll in flour, then egg, then breadcrumbs. Press crumbs gently to adhere. Heat oil in an oven-safe skillet over medium heat. Brown rolls on all sides, about 5 minutes total.
Recipe card
Chicken Cordon Bleu with Ham and Gruyère
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare chicken
Heat oven to 190°C (375°F). Place chicken between baking paper and pound to even 1-cm thickness. Season with salt and pepper.
Fill and roll
Lay ham and cheese on each piece. Roll tightly and secure with toothpicks.
Bread rolls
Coat each roll in flour, then egg, then breadcrumbs. Press crumbs gently to adhere.
Brown
Heat oil in an oven-safe skillet over medium heat. Brown rolls on all sides, about 5 minutes total.
Bake
Transfer skillet to oven or place rolls on a lined tray. Bake 15 to 20 minutes until the centre reaches 74°C (165°F).
Rest and serve
Rest 5 minutes, remove toothpicks and serve hot.
How to tell when it is ready
Rest 5 minutes, remove toothpicks and serve hot.
Tips
- Heat oven to 190°C (375°F).
- Lay ham and cheese on each piece.
- Coat each roll in flour, then egg, then breadcrumbs.
- Heat oil in an oven-safe skillet over medium heat.
Troubleshooting
- If filling escapes, secure the roll well and chill before breading.
- If crumbs brown too quickly, skip pan browning and bake a little longer.
Substitutions
- Use chicken thigh cutlets, pounded evenly.
- Use another good melting cheese such as Swiss cheese.
Variations
- Use smoked ham.
- Add a thin layer of Dijon mustard inside.
Serving suggestions
- Serve with green beans.
- Add mashed potatoes.
- Offer lemon wedges.
- Pair with a leafy salad.
Make ahead
Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 3 days. Reheat in an oven until steaming hot.
Storage
Refrigerate leftovers within 2 hours for up to 3 days. Reheat in an oven until steaming hot.
Food safety
Cook chicken to 74°C (165°F); remove toothpicks before serving.
Frequently asked questions
Can I assemble cordon bleu ahead?
Assemble and bread the rolls up to a day ahead. Cover and refrigerate, then brown and bake before serving.
How should I store chicken cordon bleu?
Refrigerate leftovers within 2 hours for up to 3 days. Reheat in an oven until steaming hot.
Serve with green beans. Refrigerate leftovers within 2 hours for up to 3 days. Reheat in an oven until steaming hot.
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