Stuffed Chicken Cordon Bleu

Stuffed Chicken Cordon Bleu


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Try a twist on the classic Cordon Bleu. This outside-in recipe is crispy and delicious. It goes perfectly with these creamy garlic and chive mashed potatoes.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 6 medium chicken breast
  • 6 slices of smoked deli ham
  • 6 slices of swiss cheese
  • 1 C. panko bread crumbs
  • ¼ C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 eggs
  • Mashed Potatoes
  • 4 lb. red potatoes
  • 1 ⅓ C. milk
  • ¼ C. sour cream
  • 3 Tbs. butter
  • 2 Tbs. garlic, minced
  • 1 Tbs. chives

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Preheat the oven to 350 degrees. Butterfly the chicken breasts and flatten them out with a food mallet. Place a slice of cheese and a slice of ham in the middle of it. Roll the meat closed. In three small bowls, place the eggs (beaten), the flour, and the panko crumbs. Dip the chicken in the flour first, then the egg, then the panko crumbs. Bake the chicken for 20-25 minutes until the chicken is cooked through.

For the potatoes - boil the red potatoes. Once they’re cooked, drain the water and smash them down. Mix in the butter, garlic, chives, and sour cream. Slowly mix the milk in until the potatoes are creamy and smooth. Salt and pepper them to taste.

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