Chicken Cordon Bleu


Chicken breast filled with ham and Swiss cheese is what makes this delicious Chicken Cordon Bleu taste so amazing. It was a huge hit with the grandkids, hubby and me…….. there were no leftovers. You know it has to taste great because I rarely fix fried food but this is an exception!

Source: My Great Recipes






Place the chicken breasts between 2 sheets of

plastic wrap and pound with the flat side of

a mallet. Pound very thin but don’t let it get

holes in the chicken. Try to pound it

into a circle the best you can.



Place 1 slice of cheese and 1 slice

of ham the top of the chicken.



Roll up the chicken tightly with the

ham and cheese inside. Wrap the

chicken in plastic wrap and squeeze

the air gaps out of the chicken roll.

Remove the plastic wrap and use

toothpicks to hold the chicken together if

necessary. Repeat with the remaining chicken.



Lightly coat the chicken all

over with the cornstarch.



In a large heavy fry pan over

high heat, melt the butter.



Add the chicken rolls.

Salt and pepper to taste.



Cook on all sides until brown and

cooked through. Do not over cook.



Slice removing any toothpicks and serve.



Chicken Cordon Bleu

  • Difficulty: Intermediate
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  • 4 chicken breasts, boneless and skinless
  • 4 thin slices of ham, about 1 oz. each
  • 4 slices Swiss cheese
  • 4 Tbsp. cornstarch
  • 4 Tbsp. butter
  • salt to taste
  • pepper to taste


  1. Place one chicken breast between 2 sheets of plastic wrap and pound with the flat side of a mallet. Pound very thin but not so thin that holes form. Try to pound them into a circle shape.
  2. Place one piece of ham and one piece of cheese on the top of one end of the chicken.
  3. Roll the chicken up tightly starting with the ham & cheese side.
  4. Wrap the rolled chicken in plastic wrap and squeeze getting out the air gaps. Remove the plastic wrap and use toothpicks to help keep the chicken together if necessary.
  5. Repeat steps 1 – 4 with remaining chicken.
  6. Lightly coat each chicken roll all over with the cornstarch.
  7. In a large frying pan, melt the butter over high heat.
  8. Add the chicken rolls then salt and pepper to taste.
  9. Cook on all sides until the chicken is browned and the chicken is completely cooked through but do not over cook.
  10. Remove the pan from the heat and carefully remove the chicken from the pan. Remove the toothpicks, if any, then slice each roll into 3 pieces and serve.

Categories: Cheese, Chicken, Pork/Ham


  1. I’ve made these a time or two, always vowing to make them more often because they are soooo delicious! Yours look great. I never thought to use cornstarch as the “great barrier grease”. I usually make the calorie count worse by using the traditional flour/egg/crumbs coating. The mess of this, of course, keeps me from doing it very often! So lazy!

    Virtual hugs,


  2. That looks easy and delicious! I have bought the store ones in a box, and they always have that pressed chicken taste.

      • It probably was. I can’t stand anything processed anymore. There are things I buy for convenience like soup but over all my main meals are from scratch.

      • I try not to buy processed either or eat processed if I can help it. When people eat at places like Subway or Tim Horton’s they think they are getting fresh food, but it’s not. Their breakfast sandwiches don’t even taste like real eggs, but I guess most people get used to it and think that’s what real food is?

  3. This sounds delicious. Funnily enough it was only yesterday when I had something similar for lunch, at a roadside Inn. The chicken was stuffed with a tangy Welsh Rarebit and ham and rolled in breadcrumbs. Served with Spinach, Potato Salad, and hand made gourmet chips, cooked with the skins on. Yummy …

      • Mmm – it was! I’ve never had this before so it was a pleasant change, thanks. Strictly speaking it should be Welsh Rabbit but it’s more usually called β€˜rarebit’ …

  4. The dish is known to me, I confirm, it is extremely tasty. I’m glad you’ve honored her on the blog.

      • I don’t think I’ve had dark meat chicken, but have for cornish hens when my mom used to make them years and years ago. And duck – my father liked duck and after he was gone, the duck didn’t happen as my mom was not a fan of it. Love cordon bleu though.

      • Duck is one of my absolute favorite foods if fixed right. It is expensive so I don’t buy it but on a rare occasion I will order it when dining out.

      • I guess I’ve not had it since my father left in 1984 – my mom said “well now I don’t have to have that greasy mess anymore.” Is it messier because it is a dark meat? I think she said that about the cornish hens as well – well, they used to be pans in the oven and splatter all over the place, but they were great, stuffed with wild rice with mushrooms and raisins – yum

      • Well turkey can get awfully dry – I must admit that. We had turkey breast as it was just the three of us, then the two of us. We’d be eating turkey for weeks otherwise.

  5. I can’t press the like button so I’ll print it out…LIKE!!!!! This looks very nice!!!!! Thank you for your very nice comments on my blog posts! I replied to them but I have no idea if anyone I reply at ever gets my return messages, so I’m chatting back at you here! Have a SUPER GREAT REST OF YOUR WEEKEND!!!!!

    • Thank you so much Kathy! I’m not crazy about the white meat (love the dark meat) but this was delicious! Hope you get your buttons fixed but it worked for now!

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