Chicken Cordon Bleu

Ingredients

• 25Ritz crackers (regular or whole wheat)
• 4 sliceshearty sandwich bread (white or whole wheat)
• 85 g (6 tablespoons)butter, melted
• 227 g (8 ounces), about 8 thin slicesdeli ham
• 225 g (2 cups)shredded Swiss cheese
• 907 g (about 2 pounds), 4 thick breastsboneless, skinless chicken breasts
• to tastesalt and pepper
• 3 largeeggs
• 30 ml (2 tablespoons)Dijon mustard
• 125 g (1 cup)plain flour

Instructions

1. 1

   Toast the crumbs

   Heat the oven to 230°C (450°F). Pulse the crackers and bread in a food processor until coarsely ground. Add the melted butter and pulse to combine. Spread the crumbs on a rimmed baking sheet and bake for 3–5 minutes, stirring occasionally, until lightly browned. Transfer them to a shallow dish, or gather them into a low mound on the tray. Reduce the oven temperature to 200°C (400°F).

2. 2

   Stuff the chicken

   Put about 60 ml (¼ cup) of shredded cheese on each ham slice. If a slice is too small, overlap two slices to make a larger one, then roll the cheese inside tightly. Pat the chicken dry. Cut a pocket into the thickest part of each breast and place two ham-and-cheese rolls inside. Fold the chicken flap over the filling and press to close; secure the edge gently with a toothpick if desired. Season both sides with salt and pepper. Cover and refrigerate for at least 20 minutes.

3. 3

   Coat each breast

   Beat the eggs with the mustard in a shallow dish, and put the flour in another. Take the chicken out of the fridge. Working with one breast at a time, coat it lightly in flour, dip it in the egg mixture to cover both sides, then dredge it in the toasted crumbs, pressing gently so they adhere. The coated chicken can be covered and refrigerated for up to 1 day.

4. 4

   Bake and rest

   Place the chicken on a lightly greased rimmed baking sheet, with an oven rack in the centre. Bake for about 25–30 minutes, until golden and cooked through; a thermometer inserted into the chicken, not the filling, should read 71°C (160°F). Rest for 5 minutes before serving.

What is chicken cordon bleu?

Chicken cordon bleu is a stuffed chicken dish commonly associated with American home cooking. Its familiar filling is ham and Swiss cheese, enclosed in chicken and finished with a crisp coating.

This version uses a crumb mixture of crackers and sandwich bread, toasted before coating. The pre-toasting gives the crust a head start in the oven while the chicken cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 42g protein, 34g carbs, 36g fat.

The chicken supplies most of the protein, while the bread, crackers and flour contribute carbohydrates. Butter, cheese and ham account for much of the fat, with Swiss cheese also adding protein. Serve with a generous portion of green vegetables or salad to balance the rich, crumb-coated chicken.

Why use two kinds of crumbs?

Crackers: Ritz crackers bring a savoury, buttery crumb, while the bread adds a softer, coarser texture. Pulsing them together leaves enough texture for a crunchy coating.

Butter: Melted butter is mixed into the crumbs before they are toasted. Stir as they bake so they brown evenly rather than darkening in one patch.

Make a secure filling

Ham rolls: Rolling the cheese inside the ham keeps the filling compact and makes it easier to fit into the chicken. If a ham slice is narrow, overlap two slices to make a wider wrap.

Chicken pockets: Cut into the thickest part of each breast, taking care not to slice all the way through. Press the flap over the filling and use a toothpick if the edge needs help staying closed.

Coat for an even crust

Flour first: A light flour coating gives the egg mixture a surface to cling to. Shake off excess so the finished crust does not become patchy.

Egg and crumbs: Cover both sides with the egg-and-mustard mixture, then press the crumbs on gently. Handle each breast carefully so the pocket stays closed.

Check the centre, not the filling

Doneness: The method specifies about 25–30 minutes at 200°C (400°F), but breast size can affect the timing. Check the thickest part of the chicken with a thermometer, avoiding the ham-and-cheese filling.

Resting: Leave the chicken to rest for 5 minutes after baking. This also gives the hot filling a little time to settle before serving.

Plan the oven timing

The recipe starts at 230°C (450°F) to toast the crumbs, then lowers the oven to 200°C (400°F) for baking the chicken. Prepare the filling and coating stations while the crumbs cool, keeping the stuffed chicken chilled for at least 20 minutes as directed.

You can bread the chicken ahead and refrigerate it, covered, for up to 1 day. Bake it when you are ready to serve.

What to serve alongside

A green salad or steamed green vegetables add freshness beside the rich cheese-and-ham filling. Roasted vegetables are another straightforward pairing.

For a more substantial plate, serve with potatoes or rice. Keep the side simply seasoned so the crisp coating and savoury filling remain the focus.

Recipe notes & tips

• Pat the chicken dry before cutting the pockets and adding the coating.
• Keep the pockets in the thickest part of each breast and avoid cutting through the far side.
• Overlap ham slices when needed so the cheese can be rolled up securely.
• Use separate shallow dishes for flour, egg mixture and crumbs to make coating easier.
• Press the crumbs on lightly rather than squeezing the stuffed breasts.
• Insert the thermometer into the chicken itself, not into the filling.

Variations

• Whole-wheat crumbs: Use whole-wheat crackers and bread for the crumb coating.
• Swiss swap: Use another good-melting cheese in place of Swiss.
• Mustard change: Try another prepared mustard if you do not have Dijon.
• Smaller portions: Cut the cooked breasts into slices for serving.
• Herb crumbs: Mix dried herbs into the crumbs before coating for an herby crust.

Common mistakes to avoid

• Cutting through the breast: Make a pocket without slicing all the way through so the filling stays enclosed.
• Overfilling: Keep to two ham-and-cheese rolls per breast so the pocket can close.
• Skipping the chill: Refrigerate the stuffed chicken for at least 20 minutes to help it hold its shape.
• Loose coating: Press the crumbs gently onto the egg-coated chicken so they adhere.
• Checking the filling: Take the temperature in the chicken, not the hot cheese and ham.
• Skipping the rest: Leave the baked chicken for 5 minutes before serving to let the filling settle.

How to store

Refrigerate cooked chicken in a covered container for up to 3–4 days. Reheat in an oven until hot throughout; the crumb coating may soften during storage. Uncooked breaded chicken can be covered and refrigerated for up to 1 day before baking.

Frequently asked questions