How to prepare and cook Chicken Cordon Bleu

My children love this recipe so much.  This holiday season, they ask me to prepare Chicken Cordon Bleu for them.  This time, I will add little vegetables in the recipe.  Try them too.

chicken cordon bleu


2 huge chicken breast (deboned and split into 4 halves)

4 Swiss cheese (cheddar cheese will work too)

4 slices of sweet ham

1 medium-sized carrot (cut into 3 inch strips)

1 medium-sized capsicum (or bell pepper)

1 egg  (beaten)

1 cup bread crumbs

1 cup all-purpose flour

ground white pepper

iodized salt

oil (for frying)




  1. Start your Chicken Cordon Bleu with the chicken breasts.  After getting your breast chicken de-boned, split them into halves and place one of them on a chopping board.  I use clean plastic bag on the chopping board and on top of the chicken, then I pound it using the flat side of a meat tenderizer.  Do this with the rest of the breasts.
  2. Place one slice of sweet ham on one of the chicken breasts, top with cheese, and on the middle of are 3 sticks of carrots and bell pepper sticks.
  3. Roll the chicken slowly with the sides folded, keeping all the fillings inside.  Use toothpick to close the roll.
  4. Using your flour, mix in with 1 tsp. of salt and white pepper and place the chicken roll on the flour mixture until coated.  Dip on the the beaten egg and transfer onto the bread crumb.
  5. Do the same with the rest of the chicken rolls.
  6. On a frying pan, pour little oil to fry the rolls.  Once half cooked, pre-heat the oven for 15 minutes at 400 F (200 C).
  7. Place your chicken cordon bleu on a tray and bake for 15 minutes.
  8. Serve with Mornay sauce or sour cream sauce.



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