Chicken Cordon Bleu

Last night was the second time I made this (surprisingly easy) recipe. When Ian saw me dishing it up for him, he said, “Oh! We’re having the really, really yummy meal again!” Simon’s reaction was similar, so, yeah, this is a keeper.


  • 4 chicken breasts
  • 1/4 cup melted butter
  • 1 cup breadcrumbs
  • 8 pieces deli-sliced ham
  • 8 slices swiss cheese (or about 1 cup shredded swiss cheese works too)


  1. Preheat oven to 350 degrees and grease a 9×13 baking pan
  2. Slice chicken breasts in half top-to-bottom, so you end up with thin — or flat, really–  pieces (and you can even pound these to make them flatter)
  3. Dip chicken into melted butter and then press into breadcrumbs (don’t flip the chicken over, just coat one side with breadcrumbs)
  4. Lay ham and cheese onto filleted chicken and roll up
  5. Place each roll in a 9×13 pan, using a toothpick to hold the rolls together
  6. Bake for 40-50 minutes

* We haven’t yet tried it with the sauce, but last night’s chicken was a wee bit dry and could have benefited from it I think.

Cheese sauce:

  • 2 tablespoons butter
  • 1 teaspoon instant chicken bullion
  • 1/4 cup shredded swiss cheese (I typically use the rest of the sliced swiss, just tear it up.)
  • 2 tablespoon parmesan cheese
  • 1 1/4 cup milk
  • 2 tablespoon flour
  • dash of pepper

Melt butter on medium heat; stir in flour. Let mixture bubble for a minute. Add bullion and milk. Add remaining ingredients.