French-American · Dinner · All year
Chicken Cordon Bleu
4.6 community
30m
Prep
25m
Cook
Med
Level
640
kcal
Ham and Swiss rolled inside a crisp-crumbed chicken breast — retro dinner-party engineering that still detonates at the table when the cheese runs.
What you need
Ingredients
Servings
4
4
🍗 Chicken Breast ›
butterflied, pounded 5 mm
8 slices
🍖 Ham ›
8 slices
🧀 Swiss Cheese ›
80 g
🌾 Flour ›
2
🥚 Eggs ›
beaten
150 g
🍞 Panko ›
3 tbsp
🧈 Butter ›
melted
1 tsp
🟡 Dijon Mustard ›
Add all to shopping list
Mise en place
Before you start
30m
Prep
25m
Cook
55m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Breast — butterflied, pounded 5 mm
Eggs — beaten
Butter — melted
3 steps
Method
1
Lay each pounded breast flat; spread a whisper of Dijon, layer 2 slices each of ham and cheese, and roll tightly. Chill 20 minutes, seam down — the chill sets the roll.
💡
The fridge rest is the anti-explosion step. Skip it and the cheese escapes before the crumb sets.
2
Bread each roll: flour, egg, then panko mixed with melted butter (butter in the crumbs = oven-fried crunch).
3
Bake seam-side down at 200°C until deep gold and 74°C in the chicken (not the molten core), 22–25 minutes. Rest 5 minutes before slicing on the bias.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Buttered green beans
·
A sharp salad
·
Dijon cream if you're showing off
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
640
kcal
52g
protein
30g
carbs
34g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
When it goes sideways
Troubleshooting
The cheese leaked. Roll tighter, chill longer, and make sure the ends tuck in. A toothpick pinning the seam is legal.
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My notes
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