Chicken Cordon Bleu. Raised by a hardworking, independent farmer & Delivered to your door. We only work with the very best to bring you the most incredible meat and seafood. We would like to show you a description here but the site won't allow us.

This retro classic is here to stay – always! Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. The chicken will bake into a beautiful, golden, and crispy piece of meat that's perfectly swirled on the inside. You can cook Chicken Cordon Bleu using 9 ingredients and 24 steps. Here is how you cook that.

Ingredients of Chicken Cordon Bleu

1. It’s of Main.
2. It’s of Chicken breasts (skinless and boneless).
3. Prepare of Butter.
4. Prepare of Salt.
5. It’s of Paprika.
6. It’s of Bread crumbs.
7. It’s 2-3 pcs of Eggs.
8. Prepare of Ham.
9. It’s of Swiss cheese.

Chicken Cordon Bleu sauce really completes this dish. For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network. Make an elegant dinner and master a technique that you'll use over and over again. These ham-and-cheese stuffed chicken breasts are a classic European dish that never fails to impress, both with its presentation and its indulgent combination of flavors.

Chicken Cordon Bleu instructions

1. Melt butter in medium heat. Sprinkle salt and paprika on the melted butter..
2. Cut a slit on the thick part of the chicken to make a thinner and wider size..
3. Brush chicken with the seasoned melted butter..
4. Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick..
5. Whisk eggs and add the remaining melted butter..
6. Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating..
7. Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking..
8. Serve with white sauce..
9. Melt butter in medium heat. Sprinkle salt and paprika on the melted butter..
10. Cut a slit on the thick part of the chicken to make a thinner and wider size..
11. Coat the chicken with the seasoned melted butter..
12. Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick..
13. Whisk eggs and add the remaining melted butter..
14. Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating..
15. Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking..
16. Serve with white sauce..
17. Melt butter in medium heat. Sprinkle salt and paprika on the melted butter..
18. Cut a slit on the thick part of the chicken to make a thinner and wider size..
19. Coat the chicken with the seasoned melted butter..
20. Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick..
21. Whisk eggs and add the remaining melted butter..
22. Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating..
23. Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking..
24. Serve with white sauce..

While some cordon bleu varieties are fried, this oven-baked version gives you all the crunch without the added oil. Roll up and tuck in ends; secure with toothpicks. Place butter in a shallow bowl. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling.