Cordon Bleu

I like to make cordon bleu on Sundays or special occasions. They do take a little more effort because you have to pound out the chicken and assemble it, but I often make a big pan of 10 cordon bleus and freeze the leftovers with sauce.

I generally like to have everything laid out and ready at the beginning so it goes fast once you start. Also, I take out the exact number of ham and cheese slices beforehand that I need so that I won’t contaminate the whole package with my chicken-covered hands. It’s a messy job to assemble the cordon bleu–you can use latex gloves or try the technique of having one “dry” hand for breadcrumbs and one “wet” hand for dipping in butter. But it’ll be fairly messy no matter what.

You can use regular breadcrumbs or Italian breadcrumbs. Growing up we always had plain, but lately I’ve really enjoyed the extra flavor from the Italian. You can always make your own Italian breadcrumbs by shaking some Italian seasoning into plain breadcrumbs. Also growing up, we used to secure the rolled up chicken with toothpicks. But I’ve found that if I roll them and pack them fairly tightly (like 10 in a 9×13 pan), they’ll cook and hold their shapes. Then you don’t have to pull out the extra toothpicks before eating.

If you’re making it gluten free, just swap out the breadcrumbs for gluten free breadcrumbs or crushed Corn Chex. You can still add Italian seasoning if you want more flavor. And if you’re making the sauce, use a gluten free cream of chicken soup.

Cordon Bleu

  • Servings: 10
  • Difficulty: medium-hard
  • Print

A nicer, fancier meal that takes more time but also freezes well.


  • 5 large Chicken Breasts, fileted in half so they’re half the thickness
  • 10 Ham Slices
  • 10 Swiss Cheese Slices
  • 1/4 c. Melted Butter in a bowl
  • 1/2 c. + Bread Crumbs with extra Italian seasoning if desired (or gluten free breadcrumbs or crushed Corn Chex) in a bowl

Sauce for Topping (I often double this if I’m making 10, depending who likes sauce)

  • 1 can Cream of Chicken Soup (or gluten free cream of chicken soup)
  • ½ c. Sour Cream
  • 1 tsp. Lemon Juice


On a cutting board, cover a fileted chicken breast with plastic wrap to prevent splashes. Then pound out chicken so that it’s thin and even. Put down one slice of ham on the flattened chicken and then one slice of cheese. Roll tightly then dip in butter, then bread crumbs. Place in greased glass 9×13 pan. Pack tightly to keep cheese from melting out too much. Cook at 375° for about 45 minutes to 1 hour when tightly packed or until the internal temperature reaches 165.

For the sauce, mix the ingredients and bring to a gentle boil. Spoon over cordon bleu.

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