Quick Chicken Cordon Bleu

Quick Chicken Cordon Bleu

21 Reviews
From: EatingWell Magazine November/December 2009

To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt
  • 1/3 cup shredded Gruyère or Swiss cheese
  • 2 tablespoons reduced-fat cream cheese
  • 1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
  • 1 tablespoon chopped fresh parsley or thyme
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 cup chopped ham (about 1 ounce)


  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
  3. Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165 °F, 5 to 7 minutes.
  • Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
  • Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Nutrition information

  • Per serving: 245 calories; 12 g fat(4 g sat); 1 g fiber; 4 g carbohydrates; 28 g protein; 6 mcg folate; 82 mg cholesterol; 1 g sugars; 0 g added sugars; 241 IU vitamin A; 1 mg vitamin C; 113 mg calcium; 1 mg iron; 348 mg sodium; 216 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 1/2 lean meat, 1 fat

Reviews 21

December 19, 2015
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By: EatingWell User
Easy and delicious! This was so great! I'll never go back to rolling my chicken cordon bleu! This is just as tasty and much easier. Even the kids asked to have it again!
December 17, 2014
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By: EatingWell User
Keeper A very tasty dinner. Easy enough for a weekend. Needs more time in the oven than the recipe suggests...more like 15 minutes. Served with roasted sweet potatoes and steamed green beans. Pros: Easy, tasty
January 26, 2012
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By: EatingWell User
I made this for the pickiest eaters and the LOVED it! Very easy and very good. I will make this again.
January 23, 2012
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By: EatingWell User
Quick, easy meal for busy week night This is a really easy and tasty recipe. Next time I make it, I will be sure to cut my chicken breasts in half - and slightly increase the ingredients for the topping. I used gruyere and prosciutto. Also, my 4 chicken breasts came out to just under 2 pounds total, so cooking time in oven was 25 minutes. Husband loved it and asked for this to be in our regular dinner rotation. It's a great, low carb dinner option. Will be making again!
December 26, 2011
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Yummy flexible go to recipe for the dinner rotation! Yum! I skipped the browning and baked for 20 minutes. I also make a similar chicken parmesan type dish- just omit ham, cheese & Swiss then top with low fat provolone, marinara, & croutons then bake. Also super good, easy, and fast! Pros: Easy, good, family friendly
December 07, 2011
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By: EatingWell User
very flavorful and easy I really thought this was a great recipe. Easy for a weeknight, and very very tasty. Plus, I usually have most of the ingredients on hand anyway. I used prosciutto, which was delicious. Also, the baking times are off--it really took more like 15 in the oven, perfect to steam a veggie and clean your prep dishes while it cooks. I will definitely make this again. Pros: fast, easy, healthy
March 23, 2011
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By: Patty
Delicious, Quick, and Easy Very, very good recipe. It was quick and easy to make, which is a plus. I kept it in the oven for about 12 - 15 minutes. Chicken was moist and topping was perfect.
February 27, 2011
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By: cynthiaconwaybooth
Total Surprise! I've never made Chicken Cordon Bleu before, so I was excited to see a quick way to make it. The flavor from this recipe was wonderful. I couldn't believe how easy it was to make. I really liked the cream cheese mixed with Gruyere cheese. And the breaded topping added a nice crunch. Definitely a recipe I will make again soon. Pros: Quick Recipe, Great Taste from Cream Cheese and Gruyere Cheese Mix
January 05, 2011
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By: Asheley Graves
Yummy, easy, and fast! I skimmed this recipe and thought is sounded like an easy dinner, and that's all. So while I was preparing to start the meal I reread the recipe, and was pleasantly surprised by the method. I think this is a great technique to have in you culinary arsenal because with a little adaptation this method will work for almost any peace of protein. With that said at this point I was very excited for dinner, it sounded so yummy. And it was very good, my husband-who is not a chicken kind of guy-really liked it! The only thing I will change the next time I make this is to make sure I get better breasts, and I will probably bound them out a little to be and even 1/2 inch all-round. All in all, very good, very quick, very easy, and I will make this again. Pros: Quick, Easy, Versatile, Little Mess, Cons: None to mention, accept my breast were very tough (from and older bird), but that is the fault of my butcher no this recipe.

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