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    🏠Home » Recipes » Italian Recipes

    Easy Oven Baked Chicken Cordon Bleu

    Jan 13, 2010 · Modified: Feb 26, 2023 by Dan Mikesell AKA DrDan · Leave a Comment

    Recipe Table of Contents    
    4.45 from 9 votes

    Make Chicken Cordon Bleu at home easier and healthier baked in your oven instead of fried in oil. Wonderfully crispy and moist, this classic dish is easy with these step-by-step photo instructions.

    Chicken Cordon Bleu on a white plate
    Jump To:
    • 👨‍🍳How to make this recipe
    • 🐓The Chicken
    • 📖Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    A "cordon bleu" is a thin, usually pounded meat wrapped around a cheese filling. It is then usually fried. The French term "cordon bleu" is translated as "blue ribbon." The dish first appeared in the 1940s.

    I had done a chicken cordon bleu with a pounded-out chicken breast. It did work but got overly complicated. But this "stuffed" oven-baked method works better for me by not overcooking the coating to get the chicken to a safe 165°.

    👨‍🍳How to make this recipe

    1. Preheat oven to 400° convection or 425° conventional.
    2. Lightly brown panko breadcrumbs in olive oil over medium heat.
    3. Dice 2 oz. Swiss cheese and 2 oz. of ham in ⅛ to ¼ inch pieces—mix. Add a minced green onion if you want, but not if you store it before cooking.
    4. Dry and trim chicken breasts. Cut a slit about 1 ½ inches long and deep into the thick side of the breast. With a finger, expand the pocket to extend into most of the breast.
    5. Stuff the chicken breasts. You could use a toothpick to close the pocket if needed.
    6. Make a dredge line with flour and seasonings in the first pan. In a second pan, one whipped egg with some water. In a third pan, place the browned breadcrumbs with shredded parmesan cheese.
    7. Prepare a baking sheet with foil and a rack.
    8. Dry the breasts and coat through the dredge line, shaking off excess.
    9. Place on a rack. Add a few more breadcrumbs if there are bald spots.
    10. Let set for 5 minutes before moving to oven.
    11. Place on the center rack of the preheated oven. Cook until 165° internal temperature. It takes about 40-45 minutes.

    🐓The Chicken

    I suggest medium to larger size skinless boneless chicken breasts. You can use smaller (8 oz or less), but they are hard to find and stuff without going through the side.

    If you do the flattened-out chicken breast, you should use slices of ham and cheese, but diced works better for this pocket method.

    ❓FAQs

    How to make a hole in a chicken breast for stuffing?

    Use a knife to make the slit in the chicken breast. Do it on the breast's thicker side and 1 to 1 ½ inches long and initially 1 inch deep. Then I like to use my finger to extend the pocket. You can use the knife, but it tends to go too far.

    How to get breading to stick better?

    The breading in all recipes stick better if the meat is very dry before the flour coats. Also, allowing the coating to set for 5 to 10 minutes before cooking will help it sit up and stick better.

    What is the safe final internal temperature for Chicken Cordon Bleu?

    Like all chicken and poultry recipes, the meat must reach 165° to be served safely.

    Can I store uncooked Chicken Cordon Bleu?

    Yes, wrap airtight and refrigerate for 2-3 days or freeze for 3 months. If frozen, thaw completely before cooking and cook to 165° internal temperature.

    📖Chicken Recipes

    Easy Chicken Parmesan

    Chicken Baked Ziti

    Lower Fat Spicy Chicken Alfredo

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Breast Recipes, Chicken Recipes, Italian Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Note: This is written for 4 breasts, but the images are for three.

    bread crumbs in skillet with wooden spoon

    Preheat oven to 400° convection or 425° conventional. Heat a medium skillet over medium heat with 1 tablespoon olive oil. Add 1 cup of panko breadcrumbs and brown.

    cutting up onion with ham and cheese on board
    Only one onion, not two.

    Dice 2 oz. Swiss cheese and 2 oz. Ham together in ⅛-1/4 inch pieces. Toss together. Add a minced green onion—optional, and do not add if storing.

    cutting slit into chicken breast for stuffing

    Pat the chicken breasts dry with paper towels. Trim the fat. Lay a breast on a cutting board. Cut a slit about 1 ½ inches long and deep into the thick side of the breast. With a finger, expand the pocket to extend into most of the breast. BE CAREFUL not to put a hole in your pocket. Stuff the chicken breasts. You could use a toothpick to close the pocket if needed.

    pans of flour with egg and bread curmbs for topping

    Make a dredge line. Mix ½ cup flour, 1 teaspoon onion salt, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. In a second pan/bowl, one egg and 1 tablespoon of water and whip with a fork. In a third pan/bowl, place the browned breadcrumbs. Add ¼ cup shredded parmesan cheese to the breadcrumbs.

    spraying a rack on baking sheet with PAM

    Line the pan with aluminum foil and add a rack if you have one. Please give it a heavy spray of PAM.

    chicken breast in flour starting the coating

    Dry the breasts well. Dip in the flour mixture. Coat both sides and shake off the excess. Dip in the egg wash, and shake off excess. Then the breadcrumbs.

    chicken on the tray adding more breading

    Place on a rack. Add a few more breadcrumbs if there are bald spots.

    three cooked chicken breaats on tray

    Place on the center rack of the preheated oven. Cook until 165° internal temperature. It takes about 40-45 minutes.

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    Recipe

    Chicken Cordon Bleu on a white plate

    Easy Oven Baked Chicken Cordon Bleu

    From Dan Mikesell AKA DrDan
    Make Chicken Cordon Bleu at home easier and healthier baked in your oven instead of fried in oil. Wonderfully crispy and moist, this classic dish is easy with these step-by-step photo instructions.
    Tap to leave a Rating
    4.45 from 9 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 4 boneless skinless chicken breasts
    • 2 oz ham - diced
    • 2 oz Swiss cheese - diced
    • 1 green onion - optional

    Tray #1

    • ½ cup flour
    • 1 teaspoon onion salt
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Tray #2

    • 1 egg - whip with some water

    Tray #3

    • 1 cup bread crumbs - panko or homemade
    • 1 teaspoon olive oil - to brown bread crumbs
    • ¼ cup Parmesan cheese - shredded
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400° convection or 425° conventional. Heat a medium skillet over medium heat with 1 tablespoon olive oil. Add 1 cup of panko breadcrumbs and brown.
      bread crumbs in skillet with wooden spoon
    • Dice 2 oz. Swiss cheese and 2 oz. Ham together in ⅛-1/4 inch pieces. Toss together. Add a minced green onion—optional, and do not add if storing.
      cutting up onion with ham and cheese on board
    • Pat the chicken breasts dry with paper towels. Trim the fat. Lay a breast on a cutting board. Cut a slit about 1 ½ inches long and deep into the thick side of the breast. With a finger, expand the pocket to extend into most of the breast. BE CAREFUL not to put a hole in your pocket. Stuff the chicken breasts. You could use a toothpick to close the pocket if needed.
      cutting slit into chicken breast for stuffing
    • Make a dredge line. Mix ½ cup flour, 1 teaspoon onion salt, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. In a second pan/bowl, one egg and 1 tablespoon of water and whip with a fork. In a third pan/bowl, place the browned breadcrumbs. Add ¼ cup shredded parmesan cheese to the breadcrumbs.
      pans of flour with egg and bread curmbs for topping
    • Line the baking pan with aluminum foil and add a rack if you have one. Please give it a heavy spray of PAM.
      spraying a rack on baking sheet with PAM
    • Dry the breasts well. Dip in the flour mixture. Coat both sides and shake off the excess. Dip in the egg wash, and shake off excess. Then the breadcrumbs.
      chicken breast in flour starting the coating
    • Place on a rack. Add a few more breadcrumbs if there are bald spots.
      chicken on the tray adding more breading
    • Place on the center rack of the preheated oven. Cook until 165° internal temperature. It takes about 40-45 minutes.
      three cooked chicken breaats on tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips:

    1. You can also flatten the chicken roll it if you want.
    2. I used three large breasts in the pictures, but I wrote this for 4.
    3. I like the touch of onion, but it is not traditional and omit it if you want. The onion will dominate the taste if stored, so only use it for fresh cooking and serving.
    4. Use your finger to extend the cut, not the knife.
    5. The breading sticks better if you are sure to dry the breasts well, and after coating, let them sit for 5-10 minutes before cooking or freezing.
    6. Good refrigerated for 3 to 4 days. Should freeze well either before or after cooking.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Easy Oven Baked Chicken Cordon Bleu
    Amount Per Serving
    Calories 433 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 6g30%
    Cholesterol 139mg46%
    Sodium 1513mg63%
    Potassium 563mg16%
    Carbohydrates 33g11%
    Fiber 2g8%
    Sugar 2g2%
    Protein 40g80%
    Vitamin A 290IU6%
    Vitamin C 2mg2%
    Calcium 247mg25%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main|Main Course
    Cuisine : Italian

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: This recipe was originally published on January 13, 2010, which was only two weeks into this blog's life. It was updated with expanded options, refreshed photos, and a table of contents to help navigation.

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