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Dwardcooks Chicken Cordon Bleu

I love Chicken Cordon Bleu. I mean, it’s cheese, chicken, ham–three of my favorite foods rolled (literally) into a slightly boujie dinner dish that always leaves our guests impressed. I grew up on those mega processed, chicken cordon bleu loaves that my mom used to buy in the freezer section. I literally didn’t know restaurants made this until I was an adult. I thought it was in the same realm as chicken croquettes or fish sticks, but more expensive therefore special occasion food.
Prep Time25 mins
Cook Time30 mins
Chilling time30 mins
Total Time55 mins
Course: dinner
Author: Ed


  • 5 breasts boneless, skinless chicken breast
  • 4 oz Wegmans Delicatessen Ham
  • 10 slice s Wegmans Food You Feel Good About Ultra thin sliced Swiss cheese
  • 3 item s egg(s)
  • 2 oz all-purpose flour
  • 3 oz panko breadcrumbs
  • 5 Tbsp Dijon Mustard
  • 2-3 tablespoons Fresh thyme now is not the thyme for some old, dried thyme collecting dust from Thanksgiving. Get the real deal if available. Life changingly different.
  • 8 tsp Trader Joe's Spices of the World 21 seasoning salute
  • 1 Tbsp onion powder


  • Butterfly the chicken breasts, and pound it super thin between a folded piece of Saran wrap. Salt and pepper both sides.
  • Add a shmear of Dijon, 2 slices of swiss, two slices of ham to each and roll breast tightly. I set up my station with salt and pepper already mixed, the cheese, ham, and Dijon all on a plate, and keep it close by so I don't cross contaminate my ingredients.  By having everything ready on a plate before assembling, it really made everything easier.
  • Once the chicken is assembled, roll it tightly. Roll it up in the Saran wrap like a burrito OR, roll it and twist the ends until tight. Let cool in the fridge for about 30 minutes so it stays in the form you made it in. You can also fasten it together with toothpicks. I have done this in the past with a lot of success, but I saw them do it with Saran wrap on one of those cooking videos all over Facebook and decided to try it this way. Much to my surprise, the Saran wrap trick really worked! I didn't have to dig out a bunch of toothpicks before serving either!  The steps up until now can be done up to 3 days in advance.
  • *Unfortunately, I didn't snag a picture because "little chef" (my three year old) kept trying to steal cheese and bread crumbs to feed a mouse outside. She hasn't seen a mouse, but has decided she is going to catch one (with a lasso because duh) and keep it in her bed as a pet. To her, holey cheese (Swiss) is a mouse's favorite cheese so naturally me buying Swiss gave her the go-ahead to find a new pet. Look up a video or two and I'm sure you'll find the technique I explained in step 3.
  • 3 bowls. #1 flour, salt, and pepper. #2-3 eggs, a dash of dijon, salt and pepper. #3 bread crumbs, salt, pepper, 21 seasoning salute, onion powder, and thyme. Roll the chicken in each bowl and then place back in the fridge. This process makes a lot of dirty dishes. I use paper plates for this to make clean up a little easier.
  • Spray a baking sheet with cooking spray. Place chicken on the tray, spray tops with EVOO spray, and cook for about 25-35 minutes depending on thickness at 400. cheese will be oozing and juices will run clear when cut. Let rest for about 5 minutes before slicing.
  • Now, if you have made breaded chicken and sprayed the breadcrumbs with cooking spray in the past, but you want a better crunch, you can actually pan fry them lightly in a pan until the breadcrumbs get crisp before you add them to the oven. I did this tonight and it adds color and crunch, but it it not necessary.
  • Add the sauce (recipe below).