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A plated cross‑section of golden‑breaded Chicken Cordon Bleu roulade, its ham and melted Swiss cheese spilling into a creamy mustard sauce, with roasted potatoes and asparagus spears blurred in the background.

Chicken Cordon Bleu

Golden, cheesy Chicken Cordon Bleu roulades baked to crispy perfection with ham and Swiss cheese inside.
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Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main
Cuisine: French, inspired
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Boneless chicken breasts - Halved horizontally
  • 4 slices Thin‑sliced deli ham
  • 4 slices Swiss cheese
  • — — Salt & pepper - To taste
  • ½ cup All‑purpose flour
  • 2 Large eggs - Beaten
  • ¾ cup Panko breadcrumbs
  • ¼ cup Regular breadcrumbs
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 2 tablespoon Olive oil or vegetable oil - For brushing
  • 1 tablespoon Butter - Melted
  • 8 Toothpicks - To secure rolls
  • — — Parmesan cheese optional - For extra crunch
  • — — Dijon mustard optional - Spread inside before rolling
  • — — Fresh thyme optional - For garnish

Equipment

  • 1 Meat mallet (For pounding chicken)
  • 3 Shallow dishes (Flour, egg wash, breadcrumb)
  • 1 Baking sheet or dish (Lined with parchment)
  • 1 Instant‑read thermometer (To check doneness)
  • 1 Sharp knife (For slicing)
  • 1 Cutting board (Food‑safe)

Method
 

  1. Time: 10 min; Rest: — — Halve breasts, pound to ¼″, season
    Top‑down view of six fully cooked, crispy chicken roulades in a white baking dish, their crusts deeply golden and dotted with fresh thyme.
  2. Time: 5 min; Lay ham, cheese, optional mustard; roll, secure
    Close‑up of a single butterflied chicken breast topped with layers of deli ham and Swiss cheese on a white cutting board.
  3. Time: 2 min; Arrange flour, egg wash, seasoned crumbs
    A gloved hand using a metal meat mallet to pound a chicken breast on a white cutting board, with additional pounded breasts visible nearby.
  4. Time: 5 min; Dredge in flour → egg → crumbs, press to adhere
    A hand placing four panko‑coated, toothpicked chicken rolls into a white baking dish beside a small bowl of breadcrumbs.
  5. Time: 30 min bake @ 375°F, 5 min rest; until 165°F internal
    Overhead shot of six breadcrumb‑crusted chicken roulades in a baking pan, each topped with strips of Swiss cheese and a sprinkle of shredded cheese.

Nutrition

Serving: 200gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 850mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 0.5mgCalcium: 200mgIron: 1.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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