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Chicken Cordon Bleu

If you are having company for supper and want something special and yet simple to make, then this recipe is a great choice. You can assemble the chicken early in the day and have it all ready to bake. It's makes a wonderful presentation when plated.
Top with a  mushroom cream sauce, and serve with some fresh vegetables and garlic cream cheese and chive mashed potatoes.

Ingredients: (serves 4)
  • 4 boneless skinless chicken breast halves
  • 4 large slices black forest ham
  • 4 slices swiss cheese
  • 1 egg
  • 2 tbsp milk
  • 1 pouch regular shake and bake
  1. Wash chicken and pat dry. 
  2. Lay chicken between two pieces of wax paper and using a meat mallot pound meat until flattened and a relatively even thickness.
  3. Lay pounded chicken out flat and place a slice of ham and cheese over each chicken piece. 
  4. Roll up and secure with meat skewers or toothpicks.
  5. Using a fork whisk together egg and milk.
  6. Dip rolled meat into egg mixture and then roll in the  shake and bake mixture.
  7. Place each coated chicken cordon blue onto a parchment lined baking pan. 
  8. At this point you can cover with plastic wrap and place in the refridgerator until ready to bake OR, bake in 350º oven for 35-40 minutes. 
  9. Serve immediately with the following mushroom sauce or a hollindaise sauce.
Mushroom Cream Sauce:
Melt 1 tbsp of butter in a sauce pan. Add 2 cups sliced mushrooms and saute until golden. Add 1 1/2 cups cream, 2 tbsp white wine, 1/4 tsp salt, 1/4 tsp pepper.  Cook over medium heat until cream begins to thicken, approximately 10 minutes. Pour over chicken or serve on the side.


  1. Looks so yummy. I do mine similar but haven't done it for so long. Your dinner looks inspiring and something a beginner cook could easily have success with.

  2. I have tried many of your recipes and loved them all,keep up this wonderful blog !!!

  3. This looks so amazing!! I'll be trying this out really soon - What are in your mashed potatoes? The whole plate looks delicious! Rhoda

  4. Wow this looks easy enough to do at scout camp in a dutch oven. Many thanks.

  5. shirley reimer bertheletteMay 1, 2012 at 3:57 PM

    HI Kathy,, your dish is wonderfully plated,,and I would like to try it right now,,but looks like am on my own and will have to make it very soon ,GEE!!!!! :) you ladies are REALLY GREAT COOKS,, love,love this

  6. Kathy - that looks so delicious! I haven't made this for a long long time - thanks for reminding me of this great dinner idea again and for the recipe.