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Chicken Cordon Bleu

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1/2 Cup Breadcrumbs
1/4 Cup Grated parmesan
1 Tsp Thyme, chopped
1 Tsp Butter (Melted)
2 George & Jo's Boneless skinless chicken breasts
4 Slices swiss cheese
4 Slices of ham
1 Egg (Beaten)
2 Tsp Flour
Mustard Cream Sauce
1 Tsp Butter
1 Cup Cream
2 Tsp Dijon Mustard
3 Tsp Parmesan cheese finely grated
100g Button mushrooms, sliced
1 Tsp Thyme, chopped
1 Lemon
Salt and Pepper

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Chicken Cordon Bleu

  • Medium


  • Mustard Cream Sauce




Preheat oven to 180c
Prepare breadcrumb mixture by combining breadcrumbs, parmesan, herbs, and melted butter. Set into a shallow dish and set aside.


Prepare egg and flour needed for dredging by putting each in a separate shallow dish. Set aside.
Flatten the chicken to a uniform thickness of 1/4 inch by smashing with a rolling pin in between two sheets of plastic wrap. For each breast, set 2 pieces of swiss cheese wrapped in two pieces of ham in the center of each flattened breast. Wrap the chicken around the ham and swiss and use toothpicks to secure.


To bake, dip each stuffed breast in flour, then egg, then press both sides firmly into the breadcrumb mixture to fully coat.
Set on parchment lined baking sheet and bake in preheated oven for 25-30 minutes.
Alternatively pan fry in a pan over a medium heat until golden and crispy.


While the chicken is baking, make the sauce. In a small saucepan over medium heat, melt the butter and sauté the mushrooms, once lightly coloured add the cream and reduce until thickened, remove from heat and whisk in dijon, parmesan, and thyme. Add salt, pepper and some lemon to taste.
To serve, pour warm sauce over chicken breasts.

1 intro
4 wrap chicken
4 cook chicken and make sauce
1 serve

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