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Chicken Cordon Bleu

Chicken Cordon Bleu is a dish consists of chicken breast, ham and cheese being pan-fried, deep-fried or baked! The name might be fancy but is definitely simple to make. Here’s my take for homemade Chicken Cordon Bleu!



  • 4 pieces boneless chicken breast
  • Vegetable oil for frying
  • Salt, to taste
  • Pepper, to taste
  • 8 slices Swiss cheese (or any cheese of your preference)
  • 8 pieces sliced ham
  • 1 pc large egg
  • 1 cup bread crumbs

Creamy Bechamel Sauce:

  • 1 can evaporated milk
  • 1/2 cup grated quick melt cheese
  • Salt, to taste
  • Pepper, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour


  • Pound the chicken breast using a mallet to 1/4 inch thickness.
  • Sprinkle both sides of the chicken with salt and pepper.
  • Top the chicken with 2 ham slices followed by 2 Swiss cheese.
  • Roll up each breast. Make sure that they are tightly rolled and secure it with toothpicks.
  • After the chicken have been rolled, prepare two separate bowls with a beaten egg and bread crumbs.
  • Drench the securely-rolled chicken breast first on the beaten egg then on the breadcrumbs.
  • To secure the chicken more, I like to wrap it tightly with a cling wrap and place it in the freezer for 20-30minutes.
  • Meanwhile, prepare the sauce. In a pan, over medium heat, melt the butter. Add the flour and whisk for 1 minute.
  • Add the milk gradually while whisking continually until no there are no lumps.
  • Continue whisking the mixture until it simmers.
  • Add the grated cheese. Continue to whisk until the sauce thickens.
  • Add salt and pepper to taste.
  • Remove the pan from the heat.
  • Once you are done preparing your sauce, your chicken is most probably ready.
  • Preheat the pan with oil to 325F.
  • Remove the cling wrap from the chicken breast carefully.
  • Place the breaded chicken cordon bleu in the pan and cook for about 5-10 minutes each side or until it is golden brown.
  • Let the chicken rest on a wire rack for about 5 minutes.
  • Slice the chicken and serve. Drizzle with the Bechamel sauce you made earlier.
  • Enjoy!

Let me know in the comments what you think of this recipe!

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