Chicken Cordon Bleu

Chicken Cordon Bleu

  • Prep Time: 8 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “Yummy chicken!! This is asked for a LOT.”


  • 4chicken breast halves
  • 4slicesdeli ham
  • 4slicesswiss cheese
  • flour( for dredging, save leftover flour)
  • 3tablespoonsbutter
  • 1chicken bouillon cube( crushed)
  • 2teaspoonsminced garlic
  • 1/2 cupmilk
  • 1/2 teaspoononion salt
  • 1/2 teaspoonchopped parsley
  • Directions

  • Pound chicken breasts flat.
  • Top each with ham and cheese.
  • Roll up and secure with toothpick.
  • Melt butter in 8-inch saucepan.
  • Roll chicken in flour and sauté for about 8 minutes or until lightly browned and juices run clear.Remove and keep warm.
  • To same pan add crushed bouillon cube and garlic.
  • Add 2 Tbs of reserved flour and cook and stir 1 minute.
  • Add milk, stirring until bubbly.
  • Add onion salt.
  • Return chicken and coat with sauce.
  • Sprinkle with parsley.
  • Reviews

  • “This was extremely tasty!I used honey ham and low fat swiss cheese. I also reduced the butter and added some fresh black pepper.Served this with white and wild rice mixture (plain) and some baby carrots.A delicious dinner that I will make again and again!-Christina”

  • “Overall, this was a tasty recipe. The sauce did turn out really thick and most of the cheese melted out of the chicken while cooking, so I’ll make some adjustments for next time. “

  • “I had some left over ham and needed a recipe to use it up and am so glad I found this one!!!! This was delicous!!!!! I added 1/2 cup of white wine to the sauce. I like lots of sauce and next time I will double the sauce. “

  • “I must have had the heat too hight?The sauce came out really thick and it seemed it could use more liquid.This is the first time I tried the recipe and I had problems with the chicken too – when I pounded it out – it broke apart?Any suggestions would be great!But all in all it was that bad – just the cook and her preparation I guess lol!”

  • “this was good. i didn’t care for the sauce and maybe it was just because my chicken breasts were on the lager side but i had to bake mine (just 350 cover w/foil for about 15 min w/a few splashes on chkn broth) after browning so i didn’t burn it and made sure in was dine through. thanks for the recipe!”

  • “This was incredibly easy!The only thing I didn’t add was the parsley… I didn’t have any on hand.Other than that, I made it like stated, though I think mine looks more folded over than rolled.It worked in any case.Thanks for the delicious chicken cordon bleu recipe! :)”

  • “This was very good.When I used to make it, I didn’t know to flatten the breasts, and it really makes a difference.I had to cook it much longer than suggested to get the centers done, and ended up cutting one in half to finish the center-but once I did that it took less than a minute to cook up.The sauce was nice and thick and tasty.”

  • “this was sooo good.everyone raved about this recipe.decided not to make the sauce and used another recipe for bernaise sauce instead and cooked the chicken in olive oil. it turned out husband made a sandwhich for lunch the next day out of the leftovers.thanks for the great recipe.”