Chicken cordon bleu

An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you!

This retro classic is here to stay – always!

Chicken Cordon Bleu

Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked.

The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them).

Phew! I got tired just typing that out! ! And it’s certainly not something that I’m making tonight.

BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY.

How to make Easy Chicken Cordon Bleu

I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip! ) . Secure with toothpicks that’s and – it! The stuffing is done!

Choose your own adventure: Crumbing

Next up is the breadcrumb. I’ve got 2 methods to choose from:

Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold OR

Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.

After coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking!

Super Easy vs Quick Dredge

Here’s a comparison of the 2 methods. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Plus, full coating of crunch.

But the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. Small compromise for the convenience, in my humble opinion!

Secret Tip: Oven Toasting Breadcrumbs

If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip.

Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor.

Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view.

PS Some recipes do this in a skillet – oven is easier.

And here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs? ?

Whichever method you choose, you’ll be greeted with the same glorious sight of molten cheese oozing out of the warm ham stuffing inside the juicy chicken breast, and all that golden crunchy crumb….

And to top it all off, that MUSTARD CREAM SAUCE.

I think you need to change this weeks’ meal plan. Immediately. – Nagi x

Chicken Cordon Bleu
Watch how to make it

In the video, I demonstrate how to make one breast using each crumbing method: Super Easy and Quick Dredge. The recipe makes 2 chicken breasts using one of these methods.

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