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How to make delicious chicken cordon bleu - Recipe

Updated on August 1, 2012
A Healthy Meal
A Healthy Meal | Source
Chicken Cordon Bleu
Chicken Cordon Bleu | Source
dmop | Source

Chicken Cordon Bleu

Whether it’s just another dinner at home with the family or an evening of entertaining guests, chicken cordon bleu makes a visually appealing and appetizing main course. For around 25 bucks you can make enough chicken cordon bleu with side items of roasted red potatoes and dinner rolls to feed six, or more. There will be enough to make six roulades, but many children won’t eat a whole one. It can take bit of time to prepare, and may require a special trip to the grocery store, but the mouth watering taste is well worth the effort. Many recipes call for different ingredients, though I have found that I like the smooth flavor of provolone cheese with the rich taste of black forest ham mixed with the other flavors. Not only does this create a meal that will stimulate the senses, but also a meal that is low fat, nutritious, and with-in your budget.


  • 6 Chicken Breast, Boneless, skinless
  • 1 lb. Black Forest Ham, Sliced
  • 1/2 lb. Provolone Chese, Sliced
  • 4 cups Bread Crumb Mix, Any brand you choose or make your own
  • 1/2 cup Parmesan Chese, Grated
  • 4 to 5 Eggs


  1. Filet the chicken breast into a flat rounded form by cutting from one edge through to the other with out cutting through the far edge, and then back to the other edge with out cutting through that edge.
  2. Place 2 slices of ham and 2 slices of cheese over the chicken, and roll it into a loaf shaped form.
  3. Freeze the roulades for 4 hours or until they are partially frozen, to help them keep their shape while cooking. This step can be skipped, but many times they will come unrolled while cooking.
  4. Preheat your oven to 350 degrees F. then crack the eggs into one of the bowls, removing the shell of course, and stir them until well mixed.
  5. Mix the bread crumbs and the parmesan cheese together in the other bowl. You can add salt, pepper, thyme, or a variety of other seasonings, but I use bread crumbs that are seasoned already so I don't add any seasonings.
  6. Dip each of the roulades in the egg mix, then roll them gently in the bread crumb mix, and place them on a cookie sheet or cake pan.
  7. Place them in the preheated oven and cook for 20 to 25 minutes or until browned and cooked thoroughly. If you happen to have a thermometer check the center area of chicken and cook until it reaches at least 165 degrees F.
  8. Once cooked, remove them from the oven, place them on a serving tray or a plate and slice them like a loaf of bread. Serve while it is still warm.
Roasted Red Potatoes
Roasted Red Potatoes | Source

Roasted Red Potatoes

To make the roasted red potatoes you’ll need 3 pounds of red potatoes chopped, 1/3 of a cup of olive oil or substitute, some salt and pepper, and other seasonings as desired. Mix all of the ingredients well and place them on a cookie sheet or cake pan. You can cook them along with your cordon bleu just add 5 or 10 minutes to the time and make sure they are tender. Some other ideas you might try as side items are green beans with bacon, corn on the cob, au gratin or scalloped potatoes, mashed potatoes and gravy, macaroni and cheese, stuffing, rice, or whatever your favorite is.

Dinner Rolls
Dinner Rolls | Source

Dinners Rolls

There’s just something about a good dinner roll that deserves a mention. They go with almost everything and for me at least, they are one of the most enjoyable parts of a good meal. I like to have them at most every meal, so naturally I am going to recommend them to go with your chicken cordon bleu. They can also be cooked with the rest of the meal if there is room in your oven, if not; some of them only take a few minutes to cook, so throw them in and they'll be ready by the time the chicken cools and is ready to serve.

Cook Time

Prep time: 5 hours
Cook time: 25 min
Ready in: 5 hours 25 min
Yields: Serves six
5 stars from 1 rating of Chicken Cordon Bleu Recipe

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    • dmop profile image

      dmop 5 years ago from Cambridge City, IN

      Mommiegee, Thanks for checking out my recipe, I hope it turns out wonderfully for you, and please do let me know what you think. Have a delicious day.

    • Mommiegee profile image

      Mommiegee 5 years ago from Alabama

      Wow, this looks so yummy! I have definitely got to try this one. I always buy it pre-made so I am glad to say I will be trying it homemade for the first time because of your tutorial. I'll have to let you know how it turns out!

    • dmop profile image

      dmop 6 years ago from Cambridge City, IN

      alocsin, Thanks for stopping by and for your kind words. Coming from an established and respected writer such as yourself that means a lot. Thanks again, and have a great day.

    • dmop profile image

      dmop 6 years ago from Cambridge City, IN

      THEHuG5, Thank you for your comment and for reading. I agree that it is tasty and its really not hard to make. As one of our fellow Hubbers pointed out you could tie them or use toothpicks to hold them together rather than freezing them. Thanks again and have a fantastic day!

    • alocsin profile image

      alocsin 6 years ago from Orange County, CA

      Wow, this is the first recipe hub I've seen done with a video. Excellent job. Though it's also good that you documented it in text and pictures. Voting this Up and Awesome.

    • THEHuG5 profile image

      THEHuG5 6 years ago

      The video is a great touch! I've only had chicken cordon bleu once but it was tasty. Thanks for sharing this recipe. Voted up.

    • dmop profile image

      dmop 6 years ago from Cambridge City, IN

      Magicdust Staff, I suppose your right then the time would only be 40 or 45 minutes. I guess I was just taught to freeze them so I went with it. Thanks for the suggestion, have a fantastic day!

    • Magicdust Staff profile image

      Magicdust Staff 6 years ago from Sydney, Australia

      Looks awesome, another 'must try' - I guess you could tie or use toothpicks to hold the shape instead of partially freezing?