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Oven Chicken Cordon Bleu

My son loves Chicken Cordon Bleu, but I’m not a fan of store versions. My recipe has all the yummy flavors in a 30-minute meal. Leftovers freeze well. —Ronda Eagle, Goose Creek, South Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 slices deli ham
  • 3 slices aged Swiss cheese, halved
  • 1 cup panko bread crumbs
  • Cooking spray
  • SAUCE:
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup dry white wine
  • 1/3 cup finely shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish.
  • Top each with one slice of ham and a half slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°.
  • For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  • Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.

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  • kathie615
    Aug 4, 2020

    This recipe took some tweaking for it to work. First, the 15-20 minute cooking time wasn't anywhere near enough so while the rest of my meal was ready, the chicken wasn't. Then the sauce. OMG, way too much wine for that little bit of cheese. So I had to add some cream and a lot more cheese to make it edible. After all that, the chicken was actually quite good and my husband said he would eat it again if I made the changes noted. So only 3 stars for the recipe as written; 4 with my changes made.

  • typingmom
    Aug 1, 2020

    The chicken dish was a definite keeper! We didn’t care for the sauce with the Sauvignon blanc wine that we used. Will make the sauce next time and sub in chicken broth for the wine.

  • Linda
    Jul 29, 2020

    I just want to know can you prepare the sauce without the wine? Thanks

  • ssapienza
    Jan 29, 2018

    I found this to be bland and boring. One notch better than a plain chicken breast.

  • anselr
    Nov 5, 2017

    This is so good and easy. I only had chicken tenderloins so I just layered everything in the pan and didn't even bother trying to keep them separate. We just cut out sections when it was time to serve, so not a beautiful presentation, but just as tasty. And while it would have been lower calorie to use the spray, I buttered the crumbs in a baggie before sprinkling them on top. And the sauce is good, but also good without.

  • Debglass11
    Feb 22, 2017

    Good, easy recipe. I love the fact that the whole thing goes into the oven. I did use pats of butter on the panko crumbs instead of cooking spray. I got busy while it was baking and realized I had forgotten to make the sauce. Everyone loved it as is! Next time, I'll definitely make the sauce to go with it!

  • nopalito
    Oct 6, 2016

    Good and easy, though we adjusted the seasonings a bit because we like heavily seasoned cooking. If you like to have the chicken wrapped around the ham and cheese, either flatten the breasts as previously suggested or go to your nearest Hispanic market with a meat counter and ask for pechugas empanizada. These are chicken breasts already sliced and ready for breading and rolling. You don't need to do anything but decide how large you want each serving to be.g

  • sstetzel
    Mar 21, 2016

    lpelchat the order is chicken, ham, cheese, panko.Good luck!

  • Ipelchat
    Mar 20, 2016

    I have a question. Is this a layer of chicken, then ham ,and then cheese plus panko crumbs on top? My husband and I are arguing how to do the layers.

    Mar 15, 2016

    Great recipe BUT, I take the chicken in a plastic bag, knock it down until1/2 inch in thickness and THEN follow the recipe!Enjoy!!FIVE star!!5*