Skip to content



  • 2 boneless chicken breasts
  • 8 slices Gruyere cheese
  • 6 slices deli ham or Proscuitto
  • AP flour for dredging
  • McCormick Paprika
  • 2 eggs
  • 2 tablespoons heavy whipping cream or whole milk
  • 1 cup panko bread crumbs
  • 1/2 cup seasoned bread crumbs
  • Kosher salt/Pepper
  • canola oil for frying
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3/4 cup heavy whipping cream
  • 1 tablespoon Dijon
  • 2 Tablespoon grated Parmesan cheese
  • few dashes ground nutmeg

*This post may contain affiliate links. See my privacy statement for details.

I cannot believe I waited this long to create a recipe for Chicken Cordon Bleu. Crispy outside with melty goodness inside. What more could you want? I have to admit though, am not much of a fan of Swiss cheese. So, I substituted with Gruyère cheese. In my opinion, the substitution only made this recipe better!

Yes, there are definitely a few more steps to this recipe than my usual. However, it is relatively easy. Make a few extra. Leftovers are a blessing and can be enjoyed for up to two days in the fridge. Plan on at least one piece of chicken per person. This recipe will yield two servings.

a wooden platter of chicken cordon bleu cut in half



Cut each chicken breast in half. Be mindful not to cut all the way through. Leave the breast attached at one side. Lay each split breast between sheets of parchment paper and pound as thin as you can get without breaking the flesh. Season both sides with kosher salt and black pepper.

Top one side of the inside of each chicken breasts with the deli ham and Gruyère cheese.

Fold the other side of the chicken breast over and tuck in the ham and cheese. Secure tightly with long toothpicks (do not forget to remove before serving). Try to seal as much as the edges as you can with the toothpicks. You will need about six for each breast.


Heat oven to 350 degrees. Prepare a dredging station. Add enough flour in a bowl for both breasts. Season with kosher salt, black pepper and a few dashes of paprika. In a separate bowl, whisk the eggs with the heavy cream. In a third bowl, mix well, both types of breadcrumbs.

dredging station for chicken cordon bleu

Heat up canola oil in a frying or cast iron pan. You just want enough oil in the pan to cover the chicken breast about halfway. Dredge each piece of chicken in the flour, then the egg, then coat with the breadcrumbs. Be sure that the entire piece is fully coated. This will help to secure the cheese/ham inside.

Place chicken in hot oil and brown on both sides.

Once browned, remove chicken and drain any excess grease. Salt. Place chicken on parchment lined baking sheet. Bake in oven for at least 20 to 25 minutes. I did turn my halfway through baking.


While the chicken is baking, and close to being finished, prepare the dijon sauce. In a saucepan, melt a tablespoon of butter. Add a tablespoon of flour and cook for about a minute or so just to get rid of the raw flour taste. Whisk in the heavy whipping cream, Dijon mustard and nutmeg. Allow to thicken to a sauce-like consistency. If you notice that the sauce is a little too thick, add a touch more heavy cream. I kind of sucked at photographing the sauce on the finished chicken, but the taste was amazing! See photo below!


Remove chicken from oven and allow to rest for a few minutes.

Be sure to remove all toothpicks. Plate the chicken. Top with the Dijon cream sauce, or on the side. Serve up this fabulous Chicken Cordon Bleu with a side of my Broccoli Pasta. ENJOY!!!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

A white platter trimmed in blue filled with steamed rice topped with a seared salmon filet that has been covered in a shrimp Creole sauce and garnished with fresh parsley.

Creamy Creole Salmon with Shrimp

This Creamy Creole Salmon with Shrimp recipe brings the vibrant flavors of the Gulf Coast straight to your kitchen. Combining tender salmon

A big white plate trimmed in blue holding a fried chicken cutlet topped with a shaved tomato salad and garnished with fresh basil and a piece of crispy prosciutto.

Chicken Milanese with Tomato Salad

When you crave a twist on the classic chicken parmigiana, this Chicken Milanese with Tomato Salad offers a refreshing change. This dish

A deep stainless steel pan of quick rigatoni pasta pomodoro. The pasta is garnished with freshly grated Parmesan cheese and fresh torn basil.

Quick Rigatoni Pasta Pomodoro

Craving a simple, yet delicious pasta dish? This Quick Rigatoni Pasta Pomodoro, with its roots in Italy, is a classic pasta dish

1 Comment

  1. […] In the time it takes you to cook the pasta…this awesomeness is done! You can eat it alone or as a side dish with your favorite protein. I paired mine with a fabulous Chicken Cordon Bleu. […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.