Original Chicken Cordon Bleu Recipe (2024)

I've been making chicken cordon bleu in the oven lately. And I think it is great. I add a bit of dijon mustard to the egg dip -- just some added flavor. I put a little melted butter or olive oil in the bread crumbs which helps with the crunch factor. I do them for 20-25 minutes at 350. I've never fussed with a sauce. Haven't felt the need for it.

I was anxious about doing it all on the stovetop, so I baked them at 400 for about 35 minutes and they were delicious. It wasn't difficult, and my family was blown away by how tasty the chicken was!

I tried this recipe as written and felt like the chicken came out way too soggy. I much prefer to prepare this dish in the oven, which allows the breadcrumbs to brown and crisp appropriately. I bake the chicken in a 350-oven for 20-25 minutes and it also comes out perfectly. I also prefer to use gruyere instead of Swiss (just personal preference, as I've never been a huge Swiss cheese lover), and I add some dijon mustard to the egg wash.

I make chicken Kiev, which is the same but with butter and herbs in place of the ham and cheese. For best results, use panko instead of bread crumbs and let the coating dry for an hour before frying. I don't need to use toothpicks with this method. 6-8 minutes in hot oil gives you much juicier chicken than a long time in the oven.

Do it all the same but substitute prosciutto and provolone!

I was also hesitant to cook this on the stove top. I ended up browning in in a skillet with the butter for 10 minutes and then transferred to the oven and baked at 350 degrees for 15 minutes. It was excellent.

Do you leave the toothpicks in for the entire cooking process and then remove upon serving or do you remove them at some point in the process. Thanks!

Made it with Oscar Meyer baloney and Limburger. Yummmm!!!

Had to make this, as I hadn't cooked this dish in years. Read the notes and decided to bake it, rather than make on the stove. Used olive oil spray when assembly was done, including the bottom of the glass pan to prevent sticking. Baked at 375 convention for about 30 minutes. Came out great. Did not make the sauce. Served with a couple of new potatoes tossed with butter and fresh parsley and roasted broccoli and garlic with lemon juice and zest. Not a crumb left on my husband's plate!

Oh my, This was transformative! I've been a river guide for thirty years and remember doing chicken cordon bleu dry in the old dutch oven. It was pretty good and the dudes were impressed. So when I found myself with some leftover country ham and a chicken breast I thought I'd try to recreate the old magic. I found this recipe and performed it as written with dijon and finally realized what I'd been missing all these years. the steam cooking and the sauce make all the difference!

Add more cheese and I used prosciutto instead of ham and doubled the amount.

The recipe I have always used came from a school cook book written by parents. It lives up to its name Easy Chicken Cordon Bleu. You roll the chicken breasts around a slice of ham and a slice of cheese dip each roll in melted butter and then in crumbs. It’s baked it in a 400° oven for about 45 minutes. Always a hit.

I would serve it with almost any green vegetable you like -- broccoli, green beans, asparagus, greens -- probably just steamed (maybe glossed with a LITTLE butter). Or roasted carrots. I don't think I'd want a starch on top of the breading, and the veg needs very little in the way of fat or seasoning; its main job is to help mop up that sauce.

I serve it with garlic mashed potatoes.

The first time I cooked this it was a little bland and over cooked. This time I added Creole seasoning to the flour mixture and added a little basil to each roll up. I also did a better job of monitoring time. It was delicions!!!

This was incredibly easy and incredibly delicious. I was amazed at the flavor:work ratio. Definitely will make again.

This was super good. I used chicken thighs instead. Browned in pan and then cooked in oven for 20 min at 350. Really enjoyed.

Followed advice of other reviews and tried the oven to save myself some hands-on time. Mistake. It is super dry without the sauce and I think lacked flavor without the sautéed surface. Live and learn!

Why the at least 15 minute chill time in this recipe?

Why do instructions include chilling for at least 15 minutes?

I made this exactly as written except baking at 350 after browning on all sides. Excellent.

One bite and it's 1979 and I am 10 years old. I haven't made this in years and years and did last night to honor my mom who passed away two months ago. Delicious, easy, fancy result. Mom would have been proud.

This was amazing! I made these changes: rub raw chicken, w s, p, and a small amount of garlic p. Heat up panko in a pan with butter. in a bowl mix :mayo,garlic, Dijon, 1 tsp lemon, 1/4 tsp chili flakes. Dip chicken in mayo mix. Place ham on chicken then sprinkle on grated hard cheddar and Parm. Roll. Cake on panko on the outside. Place in oven until internal temp is 160. It was a huge hit! Try it.

Recommend seasoning chicken w/ salt + pepper. also recommend pounding, then cutting breasts into 2"wide strips, which can be pounded flat again more easily than a large breast. Makes it easier to roll. I did prosciutto (two slices each roll) + gruyere cheese (don't skimp!). fried in butter + olive oil (for crispness), turning roll every couple of minutes until all outside is golden. after simmering in stock, finished in 375 oven for 5-10 mins (until internal temp 165*).

This was delicious! I followed the suggestions of many others. Baked the chicken rolls in the oven after spraying with olive oil cooking spray. I really wanted the additional of some mustard so I made a “gravy”. I made a roux then added chicken broth and a tablespoon (ish) of Dijon mustard. We dipped our cut pieces of chicken into the gravy. So delish!

Hadn’t made this dish in years, so I was excited to see how this stacked up against my staple recipe. Delicious! The breading was superior, but I still added a little Dijon to the egg coating. I did have problems with the filling leaking through the pounded cutlets. When I make this again, I’ll go back to my old method—slicing a pocket into the chicken breast and stuffing the filling in there.

Easy one! I would skip on the sauce though, I used queso oaxaca (mexican cheese) and it added more moisture to the chicken.

This was delicious. I added whole grain mustard to egg coating. Saved extra flour from dredging. Added it to chicken broth before adding to gravy to thicken.

Instead of bread crumbs, I crush a can of fried onion rings and roll the chicken in that, eliminating the flour dredge. I then bake the chicken for about 20 minutes at 425.

To the author: Could you please tell us how the carrots on the side were prepared? Thanks!