Chicken Cordon Bleu

Don't you just love it when someone is impressed by something you did, mostly because they had no clue how easy it really was?

Yield: 4 servings

Prep Time: 20 minutes

Cook: 28 minutes

Don't you just love it when someone is impressed by something you did, mostly because they had no clue how easy it really was?

Tessa's Recipe Rundown...

Taste: Savory, salty, all around scrumptious.
Texture: The breading is slightly crisp, the chicken is perfectly moist, and the filling is cheesy and meaty.
Ease: Much, much easier than it might seem. Actually takes about 45 minutes start to finish as long as you have all your ingredients organized.
Appearance: The breading has a beautiful reddish tint from the paprika. Plus you can’t beat the strings of melting cheese that wrap around your fork as you cut into the chicken.
Pros: Looks and sounds gourmet and impressive enough for guests, yet is easy enough for a weeknight. If you don’t want to splurge on prosciutto you can substitute ham.
Cons: None that I could think up.
Would I make this again? Yes. I actually froze two of the breasts and reheated one with success (they take about as long to reheat in the oven as they took to cook originally).

Don’t you just love it when someone is impressed by something you did, mostly because they had no clue how easy it really was? There’s a secret satisfaction to accomplishing something with only a small amount of work without anyone realizing. I often feel like cooking and baking can be like a magic trick. The results are so inspiring and splendid that everyone will wonder how you ever did it. They never have to know your secret. They never have to know that a few simple ingredients when prepared in the right way yield a delightful, stress-free result.

How to make
Chicken Cordon Bleu

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Don't you just love it when someone is impressed by something you did, mostly because they had no clue how easy it really was?


  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, melted
  • 1 large garlic clove, minced
  • 1/2 cup dry plain breadcrumbs
  • 1 tablespoon grated fresh Parmesan cheese
  • 1 teaspoon paprika
  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 thin slices prosciutto (about 2 ounces)
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese


  1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with non-stick spray.
  2. Place broth in a small microwave-safe bowl; microwave for 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmesan, and paprika in a medium shallow bowl; set aside.
  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoons mozzarella. Roll up each breast half jelly-roll fashion. Carefully dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in prepared baking dish. Bake for 28 minutes or until juices run clear and tops are golden.

Recipe Notes

From Cooking Light December 2005
Course: Main Course
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Lauren — October 20, 2011 at 3:15 pm

    What a great recipe! I love chicken cordon bleu but usually don't make it because it's so high in calories! Glad I found this version!

  2. #
    spiffycookie — October 20, 2011 at 3:40 pm

    I love when that happens! But I usually end up being modest and tell them how easy it was. Shame on me. Love this recipe.

  3. #
    soniarumzi — October 20, 2011 at 7:45 pm

    I love love Poulet Cordon Bleu. I do not use bread crumbs and cook it in Lobster Bisque, either home made if I just made lobster or canned. Just love it over rice. Thanks for the recipe. Love it.

  4. #
    mattwrench — October 20, 2011 at 8:04 pm

    Wow, this looks delicious. With some adjustments, it also seems like a good method for making chicken kiev too.

  5. #
    Juls — October 21, 2011 at 3:37 am

    This is one of those meals that is always a hit! Thanks for your recipe.

  6. #
    Tupper — October 21, 2011 at 8:01 pm

    One of my favorite winter comfort foods!

    Yours looks awesome! And you're spot on-it's easy to make!

  7. #
    CookieCupcakeCardio — October 22, 2011 at 1:06 am

    One of my absolute favourite meals to order when out for dinner! Excited to try this light version at home.

  8. #
    Nora — November 18, 2011 at 8:05 pm

    This looks much better than the recipe I have – I actually like your ingredients better, so I am going to make this one instead and update my recipe list! Your photo alone makes want to run to store now and get all the ingredients! lol Can't wait to try it out!

  9. #
    Daniella — November 18, 2011 at 8:26 pm

    Yummy – this was really good. I just made this on Wednesday night and everyone was thrilled with it – especially me because it came out so well and tasted divine! I was so excited to find this recipe because I have never made anything like this in my entire life – so imagine my delight when didn't burn anything! :o)

  10. #
    jake — January 19, 2012 at 4:16 pm

    im not a cook whatsoever my wife cooks all the time som i decided to surprise the family and wow i looked like a badass i made extra to take to my friends at work but it was so good there was nothing left thanks for the awesome and easy recipe

    • #
      handleheat — January 19, 2012 at 4:31 pm

      Haha 🙂 I'm so glad your family and friends liked it!

  11. #
    Olivia — May 16, 2012 at 5:28 pm

    I made this earlier in the week, and it was easy and did not take long to prepare. The chicken was cooked perfectly as directed. The only thing I would change if I made this again would be to skip the oregano. I sprinkled a very small amount on each breast, but it still overpowered the other flavors (paprika bread crumb crust, the cheese, etc.)


  1. Pingback: Chicken Cordon Bleu | Brahms and Cupcakes

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