Chicken Cordon Bleu

Chicken Cordon Bleu

This is my 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 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.


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 – and that’s it! The stuffing is done!


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!


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??


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!

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


Sun Dried Tomato, Cheese and Spinach Stuffed Chicken Breast

Easy Chicken Cordon Bleu

Recipe video below. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it’s better for you because it’s baked! Choose your method for crumbing the chicken – Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce! 


Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge

Oil spray


2 small chicken breasts, (around 6-7oz/180-210g each)

Salt and pepper


  • 2 small chicken breasts, (around 6-7oz/180-210g each)
  • 4 to 6 slices of ham, (about 2.5oz/75g (Note 2))
Read the whole recipe on RecipeTin Eats