# Classic Chicken Cordon Bleu (Baked or Fried)

Chicken Cordon Bleu is one of the original family favorite classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 thin slices ham
- 8 thin slices swiss cheese
- 0.5 cup flour
- 1 large egg
- 1 tablespoon water
- 1 cup plain bread crumbs
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 cup milk
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 0.5 cup vegetable oil

## Instructions

1. Place each chicken breast between two pieces of parchment paper and pound to 1/4-inch thickness.
2. Season both sides of the pounded chicken with salt and black pepper.
3. Layer 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.
4. Roll up the chicken tightly, stuffing the cheese and meat in as you go.
5. Repeat this process for 4 total chicken breasts.
6. Preheat your oven to 450 degrees Fahrenheit if baking.
7. Heat 1/2 cup of vegetable oil in a large skillet to 350 degrees Fahrenheit if frying.
8. Prepare a dipping station with three bowls: the first with 1/2 cup of all-purpose flour, the second with 1 large egg whisked with 1 tablespoon of water, and the third with 1 cup of plain bread crumbs.
9. Roll each stuffed chicken breast in flour to coat.
10. Then roll the chicken in the egg mixture.
11. Finally, roll the chicken in the breadcrumbs to finish coating.
12. For the baked version, lightly grease a 9x13 pan (or smaller if making fewer portions) and place the chicken seam side down into the pan.
13. Bake in the 450-degree oven for 25-30 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
14. For the fried version, place the breaded chicken seam side down directly into the 350-degree oil.
15. Cook the fried chicken for 4-5 minutes per side until golden brown.
16. To make the dijon sauce, melt 2 tablespoons of salted butter in a small saucepan over medium heat.
17. Whisk in 1 tablespoon of cornstarch until all white specs are gone.
18. Pour in 1 teaspoon of apple cider vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of dijon mustard.
19. Slowly whisk in 1 cup of milk and bring the mixture to a simmer.
20. After 2 or 3 minutes, the sauce will start to simmer and thicken up.
21. Pour the finished sauce into a small serving dish.
22. Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is ready to eat.
23. Serve the chicken whole or sliced, immediately, and drizzle with the delicious sauce.

## Equipment

- parchment paper
- mallet
- 3 bowls
- 9x13 pan
- small saucepan
- whisk
- large skillet
- serving dish
- toothpicks

## Tips

- If chicken breasts are thick, slice them to stuff. If thin, pound them out between parchment paper until thin and even.
- You can secure the rolled chicken with toothpicks if they try to unravel.
- You can add seasonings to the flour and breadcrumbs if you want to switch things up, but plain is classic.
- If frying, if the chicken gets too brown, you can transfer them to a baking dish and finish them off in the oven.
- Serve the chicken immediately and drizzle with the dijon sauce.

## Source

- Original video: https://www.youtube.com/watch?v=f9uoV7Z4zmc
- Recipe page: https://www.cliprecipe.com/recipe/57e6296e-c50f-43e3-a4b8-14f143eef4fc
- Extracted: 2026-05-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt