Quick Chicken Cordon Bleu

November/December 2009

Your rating: None Average: 4.2 (161 votes)

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.

"This is one of my favorite Eating Well recipes ever! I used chopped Prosciutto bits and Gruyere, and baked it more like 15 mins. Everyone loves this and it is just too easy to make to not put it into regular rotation on our dinner menu....
Quick Chicken Cordon Bleu

21 Reviews for Quick Chicken Cordon Bleu


Delicious!!! Make sure to use Prosciutto!!!! Definitely a keeper. With this dish, you will have NO leftovers!!!!


My family devoured this chicken! I made per the recipe except that in place of the Gruyere or swiss, I used fontina cheese. Very good!


This is a definite keeper - my husband loved it! The ham I used was a bit too salty for my taste, so I will try it next with a lower sodium deli ham instead of a diced ham steak. And the thyme added an interesting depth to the dish. Very good!


Our whole family loved this recipe. For bread crumbs I used whole wheat panko crumbs which were wonderful. I substituted non-fat cream cheese for the low fat, but think it may come out better with the low fat cream cheese or at least a combination of the two. My daughter does not prefer swiss cheese, so I may experiment with different kinds of cheese--I don't think you can go wrong with this.


This was so easy and tasted fantastic. It's a dish I will make over and over again. My husband actually commented and my picky sister loved it as well.

I used a non-fat whipped cream cheese and Fontina (I didn't have swiss). I think the calories came out similarly and the taste was supurb. I think the breadcrumbs made the whole dish.


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