Chicken Cordon Bleu has layers of ham and cheese wrapped inside succulent crumbed chicken breast and with a crunchy breadcrumb crust. This one is oven-baked making it healthier too.

Chicken is an easy and favorite dish! For more succulent chicken, try this Chicken and these Chicken Nuggets too.

Homemade Chicken Cordon Bleu

This crunchy breadcrumb coated chicken cordon blue has it all. Flavor, juicy chicken and gooey cheese, it’s all topped with a rich and creamy mustard sauce that’s so simple to make.

After loads of testing with different filling and cooking methods, I can now share all the tips for the perfect cordon bleu recipe.

What is Cordon Bleu?

Traditionally, cordon bleu is some form of schnitzel filled with ham and cheese, then rolled and pan fried.

This one is oven baked making it a little healthier and also easier to make. Once they’re ready to cook, then go straight into a hot oven and bake for around 30 minutes. No babysitting necessary.

Ingredients in Classic Chicken Cordon Bleu

One of the greatest things about this recipe is it uses minimal ingredients and they’re all very common.

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• Chicken breast: use cutlets / schnitzel or cut them yourself from scratch.
• Ham: Use very thinly sliced or shaved ham and ham cut off the bone has the best flavor.
• Cheese: Gouda is wonderful, if you can get it, but Swiss or Provolone work well too. Even cheddar. You want a creamy semi-hard cheese in either slice or block form – not shredded.
• Plain flour, salt, onion powder and pepper: This makes up the first of the 3 dredging / breading stages, perfectly seasoning the chicken at the same time.
• Egg: Just one egg for this recipe will coat 4 cordon bleus.
• Panko bread crumbs: I like panko as they’re light and super crispy but other types will work too.
• Olive oil: Just a touch is mixed with the breadcrumbs, which helps them to get crunchy and get a touch of color too.

Ingredients for the Sauce

This cordon bleu recipe comes with it’s own super simple creamy mustard sauce too. Don’t feel like creamy mustard sauce? Try this Homemade Cheese Sauce or even this Easy Homemade Tomato Sauce.

• Chicken stock / broth: Use a low sodium, good-quality stock. Qualities vary greatly but a good one will be flavorful before you add anything else.
• Dried thyme: You can use other dried herbs too – sage, basil, oregano will all work well.
• Single / Light Cream: You can also use heavy cream if that’s what you have on hand.
• Dijon mustard: Dijon is definitely best here – it gives a light tang and good mustard hit. You can use the same quantity of mustard powder, or use wholegrain mustard for something different.
• Cornstarch and water: This simple mix will thicken your sauce without the need to make a roux. You only need a little and it doesn’t alter the texture or flavor of the sauce in any way.

How to Make Chicken Cordon Bleu

Here’s the quick step by step details for making chicken cordon blue but make sure to check out my tips below this section for all the tips to make them perfect.

1. Pound the chicken out to an even thickness all over (about ¼ to ⅓ of an inch).
2. Place ham then cheese on top of the chicken.
3. Roll it up tightly pulling in the sides as you go.
4. Wrap in plastic wrap and freeze for 40-60 minutes.
5. Unwrap and coat first in a flour mixture, then egg, then breadcrumbs.
6. Bake for 30-35 minutes – cooking time will depend on the size of your chicken breasts.

Cordon Bleu Tips and Tricks

• Pound the chicken: This does three things – it tenderizes the meat, makes it larger (easier to fit in filling and roll) and it makes the meat even thickness all over (so it cooks evenly too). Don’t be too rough though.
• Cover the chicken: Cover the meat with plastic wrap before pounding to stop any bits spraying off all over your kitchen.
• Ham first: Place a thin layer of ham all over the chicken first.
• Cheese second: Cut the cheese so that it sits at least 1 inch from both sides of the chicken. The ham is then folded over it creating a little parcel. This locks the gooey cheese in so there’s less chance of it escaping.
• Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull in the sides as you go. Make sure not to roll the plastic wrap inside the chicken. Once rolled up, wrap it tightly in plastic wrap.
• Bread quickly: Remove the plastic wrap and work quickly when you bread the parcels. The heat from your hands can heat them up too much which may cause them to unroll.
• Use a rack: Place the chicken on a rack, on top of a baking tray to bake. This will allow the air to circulate around the whole chicken parcel meaning crispy breadcrumbs all over. No soggy bits and no need to turn them.

What to Serve with Chicken Cordon Bleu

Chicken cordon bleu is a rich dish with bold flavors so simple sides work best. Try this Perfect “Roasted” Air Fryer Asparagus or Panzanella Salad.

This Amazing Pear and Beet Salad is a lovely side in addition to some Amazing Air Fryer French Fries.

How to Freeze it

Freezing the chicken parcels for 40-60 minutes before cooking will assist in the chicken holding it’s shape making it easier to handle and again making sure that cheese can’t escape once it starts baking.

More Amazing Chicken Recipes

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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