The Timeless Appeal of Chicken Cordon Bleu
Legendary Julia Child, one of America’s most beloved chefs, played a key role in making Chicken Cordon Bleu famous. She included the recipe in her book, From Julia Child’s Kitchen. Made with tender breast meat, it includes savory ham and cheese encased in a crunchy, seasoned breadcrumb coating.
Food historians note that Veal Cordon Bleu first appeared in cookbooks in Switzerland in the 1900’s. However, France, Germany, Italy, and the U.S. all claim to have invented different versions of this dish.
The dish grew in popularity in the 60’s and 70’s in the U.S. after Julia Child published her recipe for Supremes de Volaille Cordon Bleu . However, it fell out of favor with food critics when it became associated with mass produced frozen dinners.
Compared to newer dishes with more complex flavors, the classic filling of ham and cheese might seem simple and uninspired. Nevertheless, using the best quality ingredients in its preparation ensures excellence. Cut open its golden crust and cheese slowly oozes out. One taste of this timeless dish, and you’ll agree it is worthy of a “blue ribbon” as its name suggests.
The recipe for Chicken Cordon Bleu has a few more steps than most weeknight meals. However, the nicest part about this recipe is the flexibility it offers. You can experiment with different types of cheese and ham to suit your taste.
What is especially nice is that you can do most of the prep work early in the day. Alternatively, you can prepare it the day before which is convenient if you are entertaining.
I like to serve the tender chicken with creamy mashed potatoes but it is equally delicious with rice or noodles. You can also add a vegetable like green beans, asparagus or a green salad if you wish. A red wine like Pinot Noir would go nicely with the rich, smoky ham and cheese stuffing inside the chicken.
Chicken Cordon Bleu
Serves 4, adjust the recipe accordingly
Preheat the oven to 350 degrees F.
Ingredients
- 4 small boneless, skinless chicken breasts
- 4 slices of imported ham
- 4 – 6 slices Gruyère cheese
- 1 – 2 Tablespoons Dijon mustard
- salt and pepper
- onion powder and garlic powder to taste (optional)
- 2 eggs, beaten
- 3 – 4 Tablespoons flour
- 1 cup well seasoned bread crumbs
- 1/4 cup olive oil
- 3 Tablespoons butter
Instructions
- Place each breast between 2 sheets of plastic wrap. Gently pound to 1/4 inch. Then season well on both sides. Place smooth side down and spread with a little mustard. Top with a slice of ham and cheese.
- Tuck in the long sides and then roll into a log. Wrap in plastic wrap and twist the ends tight to look like a sausage. Refrigerate for 30 minutes to firm up. (Can be prepared up to a day in advance at this point).
- Remove plastic wrap. Place flour, eggs and breadcrumbs in three shallow bowls or plates. Roll chicken in the flour, tap off excess, then dip in the beaten egg. Press in the breadcrumbs to coat evenly. Allow the breading to set.
- Heat the oil and butter in a sauté pan over medium high heat. Sauté the chicken, starting seam side down, on all sides just until lightly browned, about a minute on each side.
- Set a rack on a rimmed baking sheet and place the chicken on the rack. Bake in the oven at 350 degrees F. for 12 to 15 minutes till golden brown and cooked through, 160 F. on an instant read thermometer.
- Remove from the oven and let rest about 5 minutes until the temperature reaches 165 degrees F. then serve.
NOTES FROM THE KITCHEN
- Use small chicken breasts, as large ones are hard to roll up and cook evenly.
- You can chill the chicken roll up to a day ahead before breading and cooking.
- Try to purchase the ham and cheese from your deli. There, you can taste and buy the very best ingredients.
- Use any cheese you prefer. While Swiss is traditional, I personally like flavorful Gruyère.
- Finishing the chicken in the oven ensures the breadcrumbs don’t burn before the chicken is cooked through.
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The original versions of this recipe were traditionally made with veal when served in high end restaurants. Today, home cooks will find that chicken is a more affordable choice. Have you made this easy dish recently, if not give it a try. I believe that anything that Julia Child liked has to be “timeless”.
It’s so nice to be reminded of the classics. This is such a brilliant dish.
Your Chicken Cordon Bleu looks beautiful Karen. I have to admit, we have a specialty market who makes a pre-assembled cordon bleu that I purchase and bake. Then make a homemade Apricot Brandy sauce. You’ve inspired me to make my own.
I remember mom fussing and making this for my dad. He liked it a lot.
That looks fabulous and I’m definitely with you on the Gruyère! I think a lot of Cordon Bleu recipes fell out of fashion relative to their fat content. I’m very pleased to see that a lot of them have returned to the dinning table in recent years.
I love Chicken Cordon Bleu Karen, and have made it before, I need to make it again try your recipe, thanks~
Jenna
Such a delicious dish, Karen! Love your beautiful presentation, too.
This is a real classic — my mother used to make this (she used veal on special occasions) and it was such a treat. She showed me that it looks complicated but is actually quite easy to pull off for an elegant meal. Thanks for sharing.
I love going back to the classic dishes. Your take on Cordon Bleu looks quite delicious and I would also sub in Gruyere over Swiss. Lovely dish, Karen!
Karen, this a wonderful recipe and I have to try it . Thanks
I can’t believe this is as easy as it sounds. I just might have to try this one. It presents so well (love your photos) and sounds delicious!
Artfully presented and a timeless recipe!
So glad you posted this Karen as we have not made chicken cordon bleu in ages. A timeless classic and so delicious. I hope you are doing well. Please take care Healthy World Cuisine
As a young man living on my own I recall seeing the introduction of frozen versions in supermarkets and trying them. They were barely adequate and nothing like a dish made from scratch at home with love.
It’s a favourite! Haven’t had it for a long time..
angiesrecipes
http://angiesrecipes.blogspot.com
Beautiful. I remember making this in the 80s!
My mother used to make chicken cordon bleu when they had guests for dinner. Although I enjoyed it, I’ve never tried to make it myself. You make it sounds very doable.
Veal Cordon Bleu must have been one of the first ‘dinner party’ dishes I attempted as a young bride way back when. The chicken version became accepted quite a while later in Australia. The ‘health issue’ of fat + crumbing methinks has made some of us put it on the back burner – and I DO so agree about the need for quality ham and cheese. You put yours in the oven . . . hmm, may try it again your way 🙂 ! I do like the taste . . .
Until I read your post, I hadn’t thought about Chicken Cordon Bleu in years. Thanks for reminding me of this wonderful classic.
Delicious dish, one I haven’t made in a long time but your recipe has my tastebuds working overtime. Might have to revisit this delish classic, thanks!!
The classics stand well!
I loved the episode in Julia when she made this. And, it’s a timeless classic in my opinion.
Looks and sounds delicious Karen. I just made a grilled version with no breading the other night.
Such a perfect combination of ingredients!
I say we should bring back the old classic dishes like this one. It may be simple but it’s definitely not uninspired!
This dish is a classic for a reason. All these ingredients work so well together. I haven’t made it in a long time, so thanks for the tasty reminder! 🙂
Such a welcome reminder about this classic dish that has stood the test of time. I mean, who can ever resist the combo of crispy chicken plus salty-sweet ham, and gooey cheese, right?
This was a favorite way back when and I’m surprised I don’t have a recipe on my blog, so thanks for your version. Back in 2020 I did make a hasselback version – very good with all the same ingredients and a delicious Dijon Parmesan Sauce 🙂
Karen, what a beautiful presentation of a classic. I made this many years ago and often. Thanks for reminding me of this dish! I will use your recipe.
Thanks for the recipe and the info on this classic!
I absolutely agree that this is a timeless recipe – and it’s delicious! Sure, frozen meals have given this one a questionable reputation over the years, but the classic version is amazing when its homemade! Thanks for sharing.
Such a tasty dish.
While I love to experiment, the classics exist for a reason: they’re practically timeless. I was going to ask you to share your piccata recipe, but I saw you already did!
A timeless dish like this, paired with creamy mashed potatoes and a good Pinot Noir, sounds like perfection.
I can still remember having Chicken Cordon Bleu at my dear Mother-in-Laws over 45 years ago! I had never had it before and I recall rushing home to tell my parents about this tasty dish. Fast forward and I had completely forgotten about it until about 4 years ago and brought it back into my regular repertoire.
Wrapping the rolled chicken in plastic wrap and allowing it to rest in the refrigerator is a game changer, it really helps hold everything together. I usually roll the ends tightly and that secures the chicken ends so very little cheese pours out during the cooking process as it melts.
How can one not love Chicken Cordon Bleu! I have never made it however, and this just might give me the push to try!
Looks delicious Karen. We love this dish. I have never made it, so now I have a recipe to try. Thank you.
I also recall making this dish when I was a young wife and eager to entertain our friends but haven’t made it for years. I also thank you for the reminder of what a tasty dish it really is and needs to be revisited in our home!
Susan@Savoring Time in the Kitchen