The Best Chicken Cordon Bleu Recipe

The Best Chicken Cordon Bleu Recipe

Ready in 45 minutes
11 review(s) averaging 4.9. 91% would make again

Top-ranked recipe named "The Best Chicken Cordon Bleu Recipe"

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Why this Recipe beats the rest.The basic ingredients in Chicken Cordon Bleu are chicken breast, ham or prosciutto and cheese, either Swiss or Gruyere. There are two elements that make this recipe better than the rest. First the chicken is dipped in flour before being dipped in the egg mixture which helps the egg retain more of the breading. Second, although there are many possible breading options such as Panko Asian Bread Crumbs, Italian Bread Crumbs or even crushed Corn Flakes, this recipe uses crushed French's Fried Onions, which gives you unique and tasty advantage over the rest.

"This turned out really well when I made it. The ff onions really added a lot of flavor. Next time I think I may square off the butterflied chicken to make the portions a little more reasonably sized (they turned out really big). Also, be careful when using the mallet as I smashed a few of mine too thin and kind of tore thru them. Overall, great recipe!"


Ingredients

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4 Chicken Breast; Boneless
8 Slices Swiss Cheese
8 Slices Deli Ham
1/4 Cup All Purpose Flour
2 Cups French's Fried Onions; Crushed
2 Tablespoons Salted Butter; Melted
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Ground Pepper

Original recipe makes 4 Servings

Servings  

Preparation

Directions

Set each chicken breast on it's side and butterfly cut each to half it's original thickness. Next, cover in plastic wrap or wax paper and with a wooden mallet or heavy skillet pound each breast until it is 1/4 inch thick. Lightly salt & pepper each piece of breast front and back. Place 2 slices of ham followed by 2 pieces of Swiss cheese on each breast. Then, tightly roll each breast securing the seam with tooth picks or skewers ( skewers are much easier to find and remove after baked). Place 1/4 flour in a tray with 1/2 teaspoon of salt, pepper and garlic salt mixed in. Roll all four breasts in flour mixture until well coated. In tray with two eggs well beaten and lightly seasoned with salt & pepper, roll each breast and then roll in a tray with 2 cups of crushed French's Fried onions mixed with two tablespoons of melted butter. Roll each breast until well coated. Place on a edged baking tray that has been sprayed with butter spray, with the seam of the Chicken Cordon Bleu down. Place in a preheated oven at 350 degrees for about twenty to twenty five minutes or well browned.

Notes

Make sure butter is added to the fried onion mixture for perfect browning!

Credits

Added on Award Medal
Verified by stevemur


whitneytraeholt

A cross section of the goodness that awaits!
hubking

Calories Per Serving: 565 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Made these tonight & loved them! The fried onions make it! Very easy. Thanks for a great dinner option.
dgmacintyre 1 year ago


Easy to make & my picky family loved it.. Will definitely be adding to my recipe book!!
paulzprincesz 2 years ago

I always avoided even trying to make this because it seemed too difficult. With these easy to follow direction I had no trouble whatsoever and made a delicious dinner! The onions really made it, said my partner and I'm inclined to agree. Really good, really simple, TY!
Corwin26 2 years ago

Had a dinner party and made this. It was a huge success!! Everyone went back for seconds and asked for the recipe
JordanA18 2 years ago

OK, whoever posted this - thank you! My wife swooned (points!) and my daughter (17) crooned. An added touch that put it over the top was that I used maple smoked ham. UN REAL!
Baustring 2 years ago

I just made this for my family and everyone loved it. The ff onions give it a great crunchy flavor. It was very messy to prepare but well worth it.
kathymonroeorla 2 years ago

Love this recipe! My new favorite chicken cordon bleu :)
whitneytraeholt 2 years ago

This turned out really well when I made it. The ff onions really added a lot of flavor. Next time I think I may square off the butterflied chicken to make the portions a little more reasonably sized (they turned out really big). Also, be careful when using the mallet as I smashed a few of mine too thin and kind of tore thru them. Overall, great recipe!
psychlohexane 2 years ago

It was wonderful, thank you.
LunarChef 2 years ago

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