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Easy Chicken Cordon Bleu

This recipe is originally from RecipeTin Eats. It has two methods of preparation. Below you'll see the method we used plus changes I made. Fort the original recipe visit the link below.
Course: Main Course
Keyword: Chicken, Chicken Cordon Bleu, easy
Servings: 2
Author: Nagi | RecipeTin Eats



  • 1 cup panko breadcrumbs*
  • oil spray


  • 2 chicken breasts small
  • salt and pepper
  • 4 slices Swiss cheese
  • 4 slices ham


  • 1 egg
  • 2 tsp plain flour

Dijon Cream Sauce (makes 1 cup)

  • 1 ½ tbsp butter
  • 1 ½ tbsp flour
  • 1 ¼ cups milk
  • 2 tbsp Dijon mustard
  • 3 tbsp parmesan cheese finely grated


  • Preheat oven to 390°F/200°C (standard) or 350°F/180°C (fan).
  • Spread breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl right away.
  • Cut a pocket into each chicken breast.
  • Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks**. Sprinkle with salt and pepper. Set aside


  • Whisk egg and flour.
  • Dip chicken into egg mixture, then into the panko breadcrumbs.
  • Transfer to tray, spray with oil.

Dijon Cream Sauce

  • Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
  • Add half the milk and whisk until the flour mixture is blended in.
  • Add remaining milk, mustard, and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
  • Remove from heat, add salt and pepper to taste. Serve with chicken.


  • Bake for 25-30 minutes or until golden brown and just cooked through.
  • Remove toothpicks and serve with the Dijon Cream Sauce.


*I combined bread with Crispy Fried Onions to create the breadcrumbs for this dish.  Two slices of bread plus the onions in the dry mixer of my Vitamix Blender
**I used three toothpicks to be sure while sealing.