Chicken Cordon Bleu

Serves 1/4

Chicken Cordon Bleu

Chicken can be pounded thin and rolled up with a variety of fillings like vegetables, garlic butter, sun-dried tomatoes or a variety of different cheeses. Try to pack them in tightly in the baking dish to help hold in the filling.

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  • 4 skinless, boneless chicken breast halves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 slices Swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs


  1. Preheat oven to 350 degrees F. Coat a baking dish with non-stick cooking spray
  2. Using a meat tenderizer or rolling pin pound chicken breasts to 1/4 inch thickness.
  3. Season each piece of chicken on both sides with salt and pepper.
  4. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick or metal skewer.
  5. In a shallow dish add the bread crumbs. Carefully roll each chicken breast in crumbs until completely coated.
  6. Bake for 30 to 35 minutes or until chicken is no longer pink.
Recipe Type: Main Dishes


Preheat your oven to 350 degrees F.

When stuffing poultry with anything it is always important to start with a thin piece of meat.  This will make it easier to roll up as well as makes for even baking.

If you don’t have a meat tenderizer then just place your chicken breast between two pieces of parchment paper and pound it thin with a rolling pin. Sprinkle it with salt and pepper.

Place a piece of cheese in the centre.  If you don’t like Swiss then try provolone or mozzarella.

Top the piece of cheese with your slice of ham.  I am using prosciutto here because I love its saltier flavour.  You can use whatever you prefer.

Carefully roll up the chicken, tucking in the filling as you go and secure it well with metal skewers or toothpicks.  If you are using smaller toothpicks it’s always a good idea to remember how many you put so none get missed when serving.

In bowl with bread crumbs coat the rolled chicken evenly on all sides.

Place tightly together in a baking dish and bake for 30 to 35 minutes or until the juices run clear when the chicken is pricked with a fork.  As I mentioned earlier you can mix up the combinations of meat and cheese to suit your taste.




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