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Chicken Cordon Bleu





4 boneless, skinless chicken breasts
4 slices smoky dry ham, cut into 2x4-inch pieces
4 slices gruyere cheese, cut into 2x4-inch pieces
1/2 cup chopped fresh parsley
Salt and pepper
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh sage
2 tbsp. olive oil


Gently pound chicken breasts, one at a time, between sheets of waxed paper until very thin. Season each piece with salt and pepper. Lay a slice of ham and a slice of cheese horizontally along bottom half of each breast; fold a 1/2-inch strip on each side inward, then fold top over to enclose filling completely. Mix parsley, rosemary and sage together in a wide shallow bowl. Put breasts in herb mixture, pressing to coat on both sides; set aside until ready to cook. Chicken can be covered in plastic wrap and stored in refrigerator for up to 24 hours.

Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper. When oil is hot, carefully lower chicken into pan; reduce heat to medium and cook, uncovered, until underside is a deep brown, about 5 to 6 minutes. Turn chicken over; cook until well-browned and cooked through, another 5 to 6 minutes. Transfer chicken to a warm platter; serve hot.

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1 Recipe Reviews


Beth reviewed Chicken Cordon Bleu on August 6, 2002

I used this recipe with the instructions for portions for 8 - it turned out very well. The seasonings really imparted great flavor. The only I did differently was that I baked the dish at 400 degrees for 20 minutes.

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