Introduction: Chicken Cordon Bleu

Picture of Chicken Cordon Bleu

Better than ANY Chicken Cordon Bleu on allrecipes. A new twist makes this classic dish irresistible and an instant favorite.

Now with a bonus recipe for Orange Beurre Blanc to give it that extra zing

These step-by-step pictures with easy-to-follow instructions make this as simple as it is irresistible!

Step 1: History

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  • Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests it was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe.
  • Cordon Bleu means blue ribbon in French, the original blue ribbon was a cord that an order of French knights wore around their necks in the middle ages.
  • The cordon bleu was later adopted by French cooking school. In French culinary tradition, the Cordon Bleu is awarded to food or chefs (traditionally women) of particularly high quality.
  • The European dish most similar to Chicken Cordon Bleu is Chicken Kiev, chicken stuffed with seasoned butter, dredged in bread crumbs, and fried. My mom always makes this for my brother's birthday. (Yes, that is an important part of it's history!)
  • The dish was also likely influenced by Veal Cordon Bleu, a Swiss dish in which veal is wrapped in ham and cheese and fried.

sources:, allexperts, and my mom

Step 2: Materials

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To Serve 4:

  • 4 chicken breasts, skinless and boneless
  • 8 thin slices Prosciutto (a tasty twist on traditional deli ham)
  • 4-8 slices smoked Provolone (twisting again on the usual Swiss)
  • 1/4 cup flour
  • 2 eggs
  • 2 teaspoons water
  • Salt & pepper (preferably freshly ground)
  • 1 cup panko bread crumbs (Panko! What? Italian style gives it extra wow!.)
  • 1 teaspoon olive oil

To serve more or fewer, use your maths.

Step 3: Prep

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Preheat your oven to 350oF (177oC). Remember to check your oven's internal temperature. Mine always runs about 25o too hot!!

Butterfly chicken breasts (cut them through the middle and split open to look like a butterfly - sorta) and pound them to a thickness of approximately 1/4" (a little under a centimeter).

Lay 1 slice of cheese on each breast, followed by 2 slices of prosciutto (or ham), and 1 more of cheese if desired; leaving a 1/2-inch margin on all sides to help seal the roll.

Tuck in the sides of the breast and roll up tight like a burrito.

Secure with toothpicks if needed.

Step 4: Season & Bake

Picture of Season & Bake

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.

Mix the breadcrumbs with oil. The oil will help the crust brown.

Beat together the eggs and water.

Lightly dust the chicken with seasoned flour, then dip in the egg mixture. (This is a common technique, but not traditionally used in cordon bleu. I think you'll agree this added twist is worth the effort!)

Gently coat in the bread crumbs.

Set seam side down in a lightly oiled baking dish. Bake for 25 minutes or until the juices run clear.

Step 5: Enjoy!

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This dish is great just as it is. But for an added caloric bonus, try it with this orange beurre blanc sauce!

Step 6: Orange Beurre Blanc

Picture of Orange Beurre Blanc
While your chicken's a'cooking, throw together this easy sauce with stuff you have around the house! (Well, stuff I had around the house. You may lead a completely different lifestyle of course...)

  • 1 cup orange juice
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) butter, cut into cubes
  • 1 tablespoon dried rosemary, or 1/2 T fresh

Step 7: Heat Sauce

Picture of Heat Sauce

Combine the orange juice and wine in a saucepan and simmer on medium heat until reduced by half.

Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat.

Remove from heat.

Stir in rosemary and keep warm until ready to use.

Just before serving, stir butter into sauce and drizzle over the chicken. So yummy!


Flyinseamnky (author)2010-09-06

Redneck/lower fat version: boneless skinless chicken breasts prepared the same way: Filleted in half, and pounded flat. a thicker cut of good deli ham (as mentioned) a deli cut of Provolone (also as mentioned) and Chicken shake and bake! Just roll it, toothpick it, shake it and bake it per the box instructions. I am sure yours tastes better, but my kids love helping this way, and it is a good quick meal. Just grab a steam bag of cheddar broccoli and rice to go with it!

littlebastard (author)2010-02-08

Great instructable! I just made this for my father and grandmother, got rave reviews, the only thing i did differently was i used garlic and herb bread crumbs,, it was delicious, goes well with

persephone94 (author)2009-08-26

This was an awesome, simple entree -- but I'd add that you can also add 1-2 cloves of minced garlic to the panko for extra umami, and a dash or thyme or oregano to the breadcrumbs, too, for some savoriness in the crust. It's such an easy-to-make and kid-friendly recipe. Even my boyfriend can do it!

littlek.kayo (author)2009-05-28

Panko is actually Japanese. It means bread crumb. Pan=Bread and Ko=Powder.
Great recipe! Thanks for sharing. I will try it.

lihui1985 (author)2009-04-20

This recipe was amazing...i got nothing but rave reviews from my friends...

scoochmaroo (author)lihui19852009-04-20

Awesome! I'm so glad!

basjan (author)2009-04-03

Fantastic, thanks

corradini (author)2009-03-25

Panko's actually Japanese ... ;-) But great idea. Another thought - for the sauce, try grapefruit juice - a slightly subtler flavor than orange, and goes nicely with the rosemary, without overwhelming the other flavors.

krowii (author)corradini2009-03-25

Panko is Japanese, but Progresso makes italian-style panko crumbs

miaspamm (author)krowii2009-03-27

Don't buy Progresso bread crumbs. You would be astounded about how much crap they manage to put in them.

randofo (author)miaspamm2009-03-27

Keep your beliefs off my body! Progresso Italian-style... yum.

corradini (author)randofo2009-03-27

Me - I save leftover (good) bread -- not sliced sandwich stuff, but whenever we buy a baguette or ciabatta or something? -- let it go a bit stale, then whack it into bits in the food processor and freeze it. We keep a quart or two on hand - I can't imagine paying for it! (If you want it "Italian-style" - hey, just throw in some mixed dried herbs. I usually prefer fresh, but that's not going to work well, water-content-wise - trust me. And - I'd rather have the crumbs in the freezer UNseasoned -- you can always add what you want when you're going to actually use them.)

=SMART= (author)2009-03-26

Looks Very tasty !

fegundez1 (author)2009-03-25

You can make this much more easily by having the butcher run the breast through the cubing machine ,it will flatten and tenderize the meat.That is how we do it at Publix,for those who don't know how to cook we prepare them for you just pop in oven!

BeanGolem (author)2009-03-24

This makes me want to post my roommate's recipe for Back-Yard Grill Chicken Cordon Bleu. So tasty! Fantastic.

hominid (author)BeanGolem2009-03-25

Yum for this too. Post it!

Sandisk1duo (author)2009-03-24

tasty! on step 3 pic 3, i though that that black thing was a Stapler!

About This Instructable




Bio: Former Living & Food editor here at Instructables, now running! Follow me @sousvidely
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