Chicken Cordon Bleu (Easy Roll Method)

With its crispy exterior and gooey cheese-and-ham center, Chicken Cordon Bleu is a beautiful dish beloved by many but can be intimidating to make. My recipe takes the guesswork out of the dish, making it entirely accessible to any home cook.

A classic made simple

Looking at a plate of classic Chicken Cordon Bleu, one might think it’s difficult to make.

The roulades of chicken, battered and fried, are sliced to reveal a beautiful center of ham and Swiss cheese, and finished with a drizzle of white wine mustard sauce.

While the presentation of the dish is beautiful, it really isn’t that complicated; I invite you to give this one a try, especially if you’ve been wanting to try your hand at it.

I love to serve chicken cordon bleu with a side of rice, like rice pilaf, and a green vegetable, such as baked asparagus or garlic sautéed spinach.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below, and special notes are made in this bulleted list to assist you.

• Chicken. I’m using chicken breasts that I fillet and pound to make them thinner and easier to roll. You can also use chicken cutlets and pound them out, similar to how I do for my chicken involtini.
• Ham. I’m using sliced deli ham, but you can also use prosciutto, which will have a stronger flavor.
• Cheese. While Gruyère is traditionally used for chicken cordon bleu, it is perfectly acceptable to use Swiss, which is what I’m using here.
• Breadcrumbs. I’m using an egg batter and breadcrumbs. Feel free to use Italian seasoned breadcrumbs or seasoned panko crumbs.
• Sauce. For the cordon bleu sauce, I’m combining butter, shallot, flour, a dry white wine, such as Sauvignon Blanc, chicken stock, Dijon, and heavy cream. If you cannot have wine, feel free to omit it and replace it with more stock.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Slice the chicken breasts in half with a sharp knife.
2. Using a mallet, pound the chicken to 1/4-inch thick or thinner. Cut the ham and cheese into strips roughly 1 x 5 inches long.

3. Season the chicken pieces with salt and pepper, then place on top of plastic wrap. Place 1 or 2 pieces of ham and cheese onto the chicken, but make sure they do not extend past the edge of the chicken. Sprinkle a thin layer of flour all over the chicken (this will help to seal the chicken when rolled.
4. Using the plastic, roll the chicken tightly.
5. Twist the sides of the wrap until the ends push inward.
6. Repeat for the remaining chicken slices, then place in the freezer for 20 minutes to help ensure the cheese doesn’t leak during the frying stage.

7. Place the remaining flour into a bowl and season with salt and pepper. Beat the eggs and water in another bowl and season with salt and pepper. Place the seasoned breadcrumbs into a 3rd bowl or pan. Remove the plastic wrap from the chicken and roll it in the flour and shake off the excess. Next, roll it in the egg wash to coat all sides, draining the roll against the side. Dip into the breadcrumbs and coat on all sides, then transfer to a parchment paper-lined sheet while you repeat for the remaining chicken rolls. If desired, you can refrigerate the rolls again, uncovered, to help ensure the breadcrumbs stick to the rolls.
8. Heat a large pan to medium heat with the oil poured 1/4-inch high. Once hot, add the rolls along with the butter.
9. Cook until golden-brown on all sides, about 3 minutes per side, making sure to continue turning the rolls until the internal temperature of the chicken reaches 160°F when checked with a thermometer. Transfer the chicken to a plate and cover with tented foil.
10. Wipe down the pan and add the shallots along with a pinch of salt and cook over medium heat for 2 minutes, then add the flour and cook until no white spots remain.

11. Add the wine and turn the heat to high. Boil for 30 seconds, then add the stock and Dijon mustard and simmer for 2 minutes.
12. Add the cream and simmer for another 1-2 minutes, then taste test and adjust salt and pepper. If the sauce is too thick, add a bit more chicken stock to thin it out. Serve the chicken cordon bleu rolls on a platter and pour the sauce around the rolls. You can also choose to slice the rolls as I’ve done in my photos. Sprinkle with parsley, serve, and enjoy.

More favorite chicken recipes

If you love chicken cordon bleu, give these other recipes a try.

• Chicken Valdostana
• Chicken Scampi
• Chicken Sorrentino