A Chicken Cordon Bleu Recipe

how to make chicken cordon bleu

When you’re deciding what to cook for company, the ideal dish is an entrée that’s traditional and has a sense of complexity without being too risky. As savory and delectable as it is classic and elegant, Chicken Cordon Bleu is the ultimate crowd-pleaser and makes a brazen choice, setting itself apart from those paltry poultry dishes.

Packed with protein, oozing with Manchego cheesiness, and topped off with just the right amount of crunch, this chicken dish is an indulgent treat without going overboard. You don’t have to be a Top Chef to have your guests saying, ‘Oui, oui, c’est bon’. Let’s do this thing…

Chicken Cordon Bleu


4 Boneless Skinless, Chicken Breast

6 Slices Prosciutto

1/4 cup Manchego Cheese

1/2 cup All-Purpose Flour

1/4 cup Egg Whites, whisked

1/2 cup Whole Wheat Panko Bread Crumbs

2 tablespoons Parmesan, grated

1 tablespoon Thyme


Preheat oven to 350 degrees Fahrenheit.

Place the chicken breasts between two pieces of plastic wrap. Pound until the chicken is 1/4″ thick. Season the chicken with salt and pepper. Place 1.5 slices prosciutto on top of the chicken breasts. Sprinkle 1 tablespoon Manchego cheese evenly over each piece of chicken. Roll the chicken breasts and press seam side down.

Set up your dredging station. Place the flour in a shallow followed by a shallow dish with whisked egg whites. The last step in the dredging process is the breadcrumbs. In a third shallow dish, mix together well the breadcrumbs, thyme, and parmesan cheese.

Dust each roll of chicken in the flour, shaking off any excess flour. Next dip into the egg white, shaking off the excess egg. Finally cover in the breadcrumbs. Press the crumbs firmly into the chicken to ensure it sticks. Place the roll of chicken, seam side down, in a greased baking dish.

Bake for 30 minutes until golden brown and chicken is finished cooking. Slice and serve with an additional sprinkle of parmesan cheese.

how to make chicken cordon bleu

Want more great dinner ideas? Try this pork tenderloin recipe or this rack of lamb recipe.

Photographed by Alli Shepherd.