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Chicken Cordon Bleu with Sauce

Featured in: Satisfying Hearty Mains

Chicken breasts pounded flat, stuffed with Swiss cheese and ham, breaded, chilled, then baked and served with Parmesan cream sauce. Takes 1 hour 20 minutes.

Tags: #chicken #cheese

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Clare Greco
Updated on Fri, 06 Jun 2025 22:18:45 GMT
Chicken Cordon Bleu Recipe with Sauce
Chicken Cordon Bleu Recipe with Sauce | recipesbyclare.com
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Chicken Cordon Bleu with Sauce wraps four thin chicken breasts around Swiss cheese and ham, coats them in toasted breadcrumbs, and bakes the rolls until the centers reach 165°F. A simple butter, flour, milk, and Parmesan sauce finishes the crisp slices.

The listed schedule is 15 minutes of preparation and 35 minutes of cooking, for 50 minutes total, plus at least 30 minutes of essential chilling. The recipe yields exactly 4 stuffed chicken breasts and uses a steady 350°F oven for both breadcrumb toasting and baking.

Chicken Cordon Bleu Ingredients

Four chicken breasts, eight Swiss slices, four ham slices, salt, pepper, eggs, flour, breadcrumbs, butter, milk, and Parmesan
Four chicken breasts, eight Swiss slices, four ham slices, salt, pepper, eggs, flour, breadcrumbs, butter, milk, and Parmesan | Recipes by Clare
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For the rolls, use exactly 4 boneless skinless chicken breasts, 8 slices Swiss cheese, 4 thin ham slices, salt and pepper to taste, 2 large beaten eggs, ¾ cup all-purpose flour, and ¾ cup dry breadcrumbs.

For the sauce, measure 4 tablespoons butter, ¼ cup all-purpose flour, 1½ cups 2% milk, and ½ cup grated Parmesan cheese. Keep the sauce flour separate from the ¾ cup used for breading.

If you enjoy this recipe, you may also like Pizza Enchiladas.

How to Make Chicken Cordon Bleu with Sauce

Four stages showing four chicken breasts filled with Swiss and ham, four breaded rolls chilled, four rolls baked, and four finished rolls with Parmesan sauce
Four stages showing four chicken breasts filled with Swiss and ham, four breaded rolls chilled, four rolls baked, and four finished rolls with Parmesan sauce | Recipes by Clare
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  1. At 350°F, toast ¾ cup breadcrumbs for 10 minutes, stirring after 5; cool.
  2. Pound 4 chicken breasts between plastic wrap to ¼ inch and season.
  3. Top each with 2 Swiss slices and 1 ham slice; roll tightly.
  4. Coat in ¾ cup flour, 2 beaten eggs, then toasted crumbs.
  5. Wrap each roll tightly in plastic and chill at least 30 minutes.
  6. Unwrap, place on a tray, and bake at 350°F for 35 minutes, to 165°F.
  7. For sauce, melt 4 tablespoons butter over medium-low, whisk in ¼ cup flour, gradually add 1½ cups milk, and cook until thick.
  8. Off heat, stir in ½ cup Parmesan. Slice chicken and sauce it.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Toast the Breadcrumbs for Ten Minutes

Pound Four Breasts to One-Quarter Inch

Use Two Swiss Slices and One Ham Slice Each

Build a Clean Three-Bowl Station

Bread Every Rolled Chicken Breast

Bake All Four Rolls to 165°F

Start the Sauce over Medium-Low Heat

Gradually Add One and One-Half Cups Milk

Finished sliced chicken cordon bleu showing Swiss cheese and ham with creamy Parmesan sauce
Finished sliced chicken cordon bleu showing Swiss cheese and ham with creamy Parmesan sauce | recipesbyclare.com
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Finish with Parmesan Away from Heat

Slice and Sauce Four Portions

Prepare Ahead Within the Recipe Limits

Conclusion

Toast breadcrumbs 10 minutes at 350°F, stirring after 5. Pound 4 breasts to ¼ inch; fill each with 2 Swiss slices and 1 ham slice. Roll, bread in flour, egg, and crumbs, wrap, and chill 30 minutes. Unwrap and bake 35 minutes at 350°F to 165°F. Thicken butter, flour, and milk; remove from heat, add Parmesan, then slice and sauce chicken.

Frequently Asked Questions

→ How thin should the chicken be pounded?

Pound each of the 4 breasts to about ¼-inch thickness before adding cheese and ham.

→ Why chill the breaded chicken rolls?

At least 30 minutes of chilling helps the tightly wrapped cylinders retain their shape during baking.

→ What temperature proves the chicken is done?

Bake for 35 minutes at 350°F and verify an internal temperature of 165°F.

→ When is Parmesan added to the sauce?

Remove the thickened butter, flour, and milk sauce from the heat, then stir in ½ cup grated Parmesan until smooth.

4.70 from 167 votes

Chicken Cordon Bleu with Sauce

Preparation Time:
15 Minutes
Cook Time:
35 Minutes
Total Cooking Time:
50 Minutes
Number of Servings:
4
Chicken Cordon Bleu Recipe with Sauce
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Elegant chicken breasts stuffed with Swiss cheese and ham, breaded and baked, served with creamy Parmesan sauce.

Ingredients You'll Need

  • For the chicken cordon bleu

  • For the cordon bleu sauce

How to Make It

1.

1. Toast the breadcrumbs: Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and toast for 10 minutes, stirring at the 5-minute mark, until golden brown. Set aside to cool.

2.

2. Prepare the chicken: Pat chicken breasts dry and place between plastic wrap. Pound with a meat mallet or rolling pin until flattened to about ¼ inch thickness. Season both sides with salt and pepper.

3.

3. Assemble the filling: Lay each flattened chicken breast flat and top with 2 slices of Swiss cheese and 1 slice of ham. Roll up tightly into a pinwheel with the filling inside.

4.

4. Set up breading station: Prepare three shallow bowls: flour in the first, beaten eggs in the second, and toasted breadcrumbs in the third.

5.

5. Bread the chicken: Roll each chicken breast first in flour, then in beaten eggs, and finally in breadcrumbs, coating completely at each step.

6.

6. Wrap and chill: Wrap each breaded chicken breast tightly in plastic wrap, shaping into a neat cylinder. Refrigerate for at least 30 minutes to help maintain shape during cooking.

7.

7. Bake the chicken: Unwrap chicken and place on a baking tray. Bake at 350°F for 35 minutes or until chicken is cooked through and internal temperature reaches 165°F.

8.

8. Make the sauce: While chicken bakes, melt butter in a small saucepan over medium-low heat. Whisk in flour to form a paste, then gradually add milk, stirring constantly to prevent lumps. Cook until thickened.

9.

9. Finish sauce and serve: Remove sauce from heat and stir in Parmesan cheese until melted and smooth. Slice the cooked chicken and serve drizzled with the creamy Parmesan sauce.

Extra Information

  1. Chilling the wrapped chicken helps it hold its shape during baking - don't skip this step.
  2. Wash your hands after handling the egg wash before touching the breadcrumbs to keep the coating clean.
  3. If the sauce gets lumpy, strain it through a sieve and reheat gently.
  4. The prepared chicken can be refrigerated for up to 1 day or frozen for up to 1 month before cooking.
  5. Add a bit more milk when reheating leftover sauce to restore the proper consistency.

Essential Tools

  • Meat tenderizer or rolling pin
  • Plastic wrap
  • Baking tray
  • Small saucepan
  • 3 wide, shallow bowls
  • Whisk

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from flour and breadcrumbs
  • Contains eggs
  • Contains dairy from cheese, butter, and milk

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 793
  • Total Fat: 36 g
  • Total Carbohydrate: 32 g
  • Protein: 80 g