Do you spell it blue or bleu? I guess if you’re feeling French it would be chicken cordon bleu. Or technically it would be Cordon Bleu au poulet. Huh huh huh. (That’s my French impression.) But this Chicken Cordon Blue is made with even better filling than the classical way. Brie cheese and prosciutto with added Italian seasoning are a major upgrade from ham and swiss.
This recipe comes from my super talented cousin, Brianna. She and I used to cater together. She taught me this chicken cordon blue recipe many moons ago and it is still one of my favorites. It’s rich and filling, so I like to pair it with a salad and a bottle of rosé. Plus, it looks fancy and time-consuming, but it’s so simple to put together with just a few ingredients.
Cordon Blue goes great with a meat and cheese platter!
We make a meat and cheese platter every night we can, it’s so good! My favorite meats are prosciutto and Italian salami. And my favorite cheeses are Port Salut, pecorino and a goat cheese gouda. Port Salut is soft, pecorino is hard, and the gouda is in-between. This is a good rule of thumb to use when making a cheese board. And then use 1 flavored cracker, and 1 plain, and a rustic loaf of bread on the side. Again, simple, but looks fancy.
Get your chicken breasts pounded by the butcher
If your grocery store has a good butcher, they’ll pound out the chicken breasts for you so they’re thin and ready to roll. (Plus, it’s fun to ask your butcher to pound out your breasts.) This makes it really easy to assemble when you’re home. You can also purchase thin cut chicken breasts in the produce refrigerated section.
Seriously try this chicken cordon blue recipe as soon as you can. I like to make it for company since it seems so fancy! It’s so easy and delicious. And I love to make it ahead of time, double the recipe and freeze half.
Love this Chicken Cordon Blue Recipe? Try these other delicious chicken recipes!
Chicken Cordon Blue
- 4 thin cut chicken breasts
- 1 wedge brie cheese cut into 8 slices
- 4 slices prosciutto
- 1 stick butter
- 1 C panko bread crumbs
- 1 1/2 tsp dried basil
- 1/2 tsp kosher salt
- cooking oil spray
- Preheat oven to 350°. Line a baking sheet with parchment paper or spray with cooking oil. Set aside.
- On another rimmed baking sheet, combine bread crumbs and basil and spread out evenly. Lightly spray crumbs with cooking oil. Place it in the oven and bake until crumbs turn light brown, About 5-7 minutes, but keep an eye on them so they don't burn. Remove and place in medium bowl. Set aside.
- If your butcher didn't pound your chicken breasts for you, place between 2 sheets of wax paper and roll and lightly pound with a rolling pin until thin enough to roll. About 1/2" at the thickest part.
- Remove top layer of wax paper and lightly salt each breast.
- Place 2 slices of brie cheese on top of each breast, then a slice of prosciutto on top of the cheese. Roll up breast from the short side. Put 1 or 2 toothpicks into the rolled breast to hold together. Lightly salt each rolled breast. Set aside
- Melt butter in a medium size bowl. Place crumbs in another bowl.
- Dip each rolled breast into the butter and then into the bread crumbs. Roll around in the crumbs until they stick all the way around. Place each breast on prepared baking sheet.
- Bake Cordon Bleu in the oven for 35-45 minutes until an instant read thermometer inserted into the center of the roll reads 165°. I like to check 2 places in each breast since the filling heats at a different speed than the chicken.
- Remove breasts when done and serve hot!