Chicken Cordon Bleu

Chicken Cordon Bleu

With it's impressive looks and foreign name, this cheesy chicken roulade is sure to impress without revealing how easy it is to make.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings


  • 6 boneless, skinless chicken breasts
  • 6 slices swiss cheese
  • 6 slices ham (Can sub for prosciutto if you're feeling fancy)
  • 1/2 cup flour
  • 3 eggs
  • 1 1/2 cup panko bread crumbs
  • 1 clove garlic, finely minced
  • 2 tbs butter, melted
  • 4 sprigs fresh thyme (Optional. Dried won't work as well here.)
  • Salt and pepper, to taste


  • Preheat oven to 350 F and lightly grease a baking pan.
  • Place a chicken breast between two layers of plastic wrap. Using a meat mallet, pound the chicken to 1/4 inch thickness. Remove the top layer, then lay on one slice of ham and one slice of cheese. Tightly roll the breast into a log, and use the plastic wrap to secure it's shape. Repeat with remaining chicken.
  • Prepare three bowls for breading. One should have the flour with a dash of salt and pepper. One with the two eggs whipped. One with the panko, minced garlic, fresh thyme, melted butter, and a little more salt and pepper.
  • Remove the chicken from the plastic wrap. Then lightly coat in flour, dip in the egg, then coat in the bread crumbs. Transfer to a baking pan. Repeat for all roulades.
  • Bake until browned and cooked through, about 30-35 minutes.
  • Enjoy whole as a main dish or cut into pinwheels for appetizers.