Lorenza Avila

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Cordon Bleu Chicken Breasts

30 mins
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Breaded chicken breasts stuffed with ham and cheese. A typical dish from the famous Cordon Bleu French cooking school. Delicious!
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6 portions
  • 4 chicken breasts, flattened
  • 8 slices Ham
  • 16 slices Swiss cheese
  • 2 teaspoons fresh thyme
  • 1/4 cups flour
  • 1 cup ground bread, (ideally Japanese style or Panko)
  • 2 teaspoons butter, melted
  • 2 eggs
  • 1 clove garlic, finely chopped
  • cooking spray


Turn the oven to 350 degrees Farneheit (180 ° C) and flatten the chicken breasts. Tip to flatten the breasts: Put in a plastic bag (zipper food storage bags) and hit with a pan or with a rolling pin until they are flat.
Fill the chicken breasts with two slices of cheese, then 2 slices of ham and finally 2 slices of cheese and roll. Use a toothpick if necessary to keep in shape.
Mix the bread crumbs with the thyme, finely chopped garlic with the melted butter and salt and pepper. Beat the eggs. Season the flour with salt and pepper.
Pass the chicken rolls first through the flour, then through the egg and finally through the bread crumbs.
Put in the oven until the breasts are cooked, about 20 minutes.
Alternatively before putting the chicken breasts in the oven you can fry them in a little butter and then finish cooking in the oven for 13-15 minutes.


To flatten the chicken breasts you can put them in a large ziplock bag and flatten with a meat hammer. Accompany this dish with a Chardonnay wine.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (20)
Angeles Cardenas
14/06/2020 06:57:41
Excelente receta, bendiciones.
Arcadia Ferrer
07/05/2020 15:25:43
Me encantó la receta y me quedó muy rico!! no me ha dejado subir la foto :(
Moises Mares
16/08/2018 13:07:19
Excelente receta me quedo delisioso .
María Batres
23/06/2018 09:26:21
Delicioso y muy facil
Flor De María Melgar Tornero
29/03/2018 10:09:43
sí, buena receta. Pero no es necesario ensuciar bolsas que terminarán en la basura solo para ablandar o aplanar la carne, se puede hacer sin bolsa.
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