Chicken Cordon Bleu Recipe

Chicken Cordon Bleu is also known as Chicken Stuffed with Ham and Cheese, well it is in our house.

You may think that this is a difficult recipe and may take a long time to do, it is the preparation that takes most of your time, the cooking process is only 8 minutes, ideally you could have this dinner on the plate in 40 minutes Max.

This Chicken Cordon Bleu Recipe will really impress your friends and family, the tender chicken breasts sandwiched with ham and cheese, then covered with a crisp breadcrumb crust. The cheese melts during cooking and oozes out when you cut into the meat.

Chicken Cordon Bleu Serves 4

4 Large Chicken Breast, Skinned and boned

Salt & Pepper

4 Slices Gruyere

4 Slices Ham

2 Tbsp All purpose Flour

1 Egg

100g Dried Breadcrumbs

Vegetable Oil for Deep Frying

To Garnish

1 Lemon

Flat Leaf Parsley


1. Slice the chicken breasts in half and season.

2. Lay the cheese slices onto 4 pieces, top each with a slice of ham and cover with the remaining chicken halves, Secure with cocktail sticks.

3. Put the flour on a plate. Break the egg into a shallow bowl and beat lightly with a fork. Put the dried breadcrumbs into another shallow bowl.

4. Dip the chicken into the flour and shake off any excess. Dip in the beaten egg then roll in the breadcrumbs, making sure that each chicken piece is completely covered. Pat the crumbs in well.

5. Heat the oil for deep frying to 190C/375F. Deep fry the chicken (in two batches if necessary) for about 8 minutes or until cooked through. Remove from the oil and drain on some kitchen paper.

6. Leave the parsley sprigs whole or finely chop. Cut the lemon into wedges and garnish the dish.


Cooking Tip

To get a really thick, even coating around food to be deep fried, egg and breadcrumb it twice. Coat once as above, put in the fridge and and leave for 30 minutes. Dip again in egg and then roll again in the breadcrumbs. Chill for another 30 minutes then deep fry as instructed.

Serving Suggestion

We often serve with Baby potatoes and vegetables, you could also serve with Rosti, the thick crunchy 'pancake' of grated potato the originates from Berne in Switzerland.

You could also use another Swiss cheese Emmenthal, it has a mild taste which has a fuller flavor when cooked.

Smoked Ham works well in this dish also.





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