Easy Chicken Cordon Bleu

Before Pinterest, I had never really heard of Chicken Cordon Bleu. I vaguely knew of the dish, but I had no idea what went into it and figured it must be something unbelievably fancy and french. 

Turns out, it's not all that complicated. This recipe that I found from Creations By Kara couldn't make it more simple or divine. To put it simply, take a ham and cheese roll-up, shove it inside a chicken breast and bake. 

Despite how easy it is, this is the kind of chicken that my leading man scrapes of the plate in minutes. And the sauce really adds a nice touch, but then again, I like slathering my food in sauces.

Overall, I'd definitely give this chicken the blue ribbon. When you've got all the ingredients on hand, you couldn't serve up a more sophisticated looking meal with less effort.


Easy Chicken Cordon Bleu
(barely adapted from Creations by Kara)
Serves two


For the Chicken:
2 skinless chicken breasts
2 slices of deli ham
2 slices cheese (Swiss seems to be the internet favorite but I prefer Muenster)
1/4 cup flour
1 egg, beaten
1/3 cup seasoned bread crumbs


Preheat the oven to 450 degrees. Spray an 8x8 cake pan with cooking spray and set aside.

With each breast laying flat, slice in half horizontally almost all the way through. Lay out the ham slices and place a piece of cheese on each. Roll them both up and place one in each of the sliced chicken breast openings.

Place the flour on a small plate, beat the egg in a bowl, and pour the breadcrumbs onto another small plate. Coat a chicken breast in the flour, then the egg, and finally the breadcrumbs before placing in the greased pan. Repeat with remaining chicken breast.

Bake on the bottom rack of the oven for 10 minutes at 450. After that, turn the oven down to 400 degrees and cook for another 25-30 minutes or until chicken is done.


For the sauce:
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 chicken bouillon cube
1/4 tsp pepper
1/8 tsp Worcestershire Sauce
2 tablespoons finely grated Parmesan cheese


Melt butter in a small saucepan over medium-low heat. Whisk in flour. Once flour has absorbed all the butter, pour in milk and remaining ingredients. Bring to a boil, whisking constantly until thickened.

Spoon over cooked chicken and serve.