Baked chicken cordon bleu Baked chicken cordon bleu

It was tempting to begin this post with “You all know what chicken cordon bleu is, right…?” But among the things I learned as a blogger is never to presume anything, not even that everyone is familiar with the most basic of recipes or cooking procedures as some people don’t even know what sauteing is. And that’s not an attempt to look down on anyone; it’s simply a statement of fact.

So, without presuming that everyone knows what chicken cordon bleu is, I will start with a working definition for the dish — chicken fillet wrapped around a filling of ham and cheese, breaded then fried or baked. Think chicken schnitzel but with filling. It is one of Sam’s favorite chicken dishes.

It was Sam’s to make chicken cordon bleu last weekend with chicken thigh fillets instead of breast fillets. She was supposed to cook the cordon bleu last Sunday for lunch. But she overslept, lunch was already late and I had to make it myself. Since I hate frying, I opted for the baked version. And since chicken thigh fillets are smaller than breast fillets, it was harder to roll the chicken around the ham and cheese. So, instead of rolling each fillet individually, I laid them side by side and formed a log. Two logs, actually, using a total of 12 chicken thigh fillets.

Recipe: Baked chicken cordon bleu


  • 12 skinless chicken thigh fillets, pounded to 1/4-inch thickness (a kitchen mallet is useful)
  • salt
  • pepper
  • your herb of choice
  • 6 slices of ham
  • thin slices of cheese (I used sharp cheddar for better flavor)
  • 4 tbsps. of butter, softened
  • about 1/2 c. of breadcrumbs (I used panko)


  2. Cut a large piece of cling film and lay flat on the work surface. Arrange the pounded chicken fillets on the cling film — two rows, three fillets per row, slightly overlapping to make sure there are no openings. Season with salt and pepper. Sprinkle with whatever herb you want to use.
  4. Arrange three pieces of ham on top of the chicken. Top the ham with slices of cheese.
  6. Using the cling film as a guide, roll the chicken fillets as tightly as you can.
  8. Tuck in the ends of the cling film then wrap the rolled chicken tightly.
  9. Repeat with the remaining ingredients to form two logs.
  10. Chill the logs for at least an hour. This will make them easier to handle when you roll them in bread crumbs.
  11. Fifteen minutes before cooking, preheat the oven to 410F.
  13. Unwrap the first log. Brush every inch of the surface with half of the butter.
  14. Sprinkle bread crumbs on top and sides of the chicken. Roll using the cling film. When the underside is exposed, sprinkle it with more breadcrumbs and roll again pressing the crumbs into the chicken.
  15. Repeat with the other log.
  17. Transfer the logs onto a baking tray lined with parchment paper.
  18. Bake for 25 to 30 minutes in a 410F oven.
  19. Cool for 10 minutes before slicing and serving.
  20. Baked chicken cordon bleu

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

13 Responses

  1. Ree says:

    Oh I hate frying too. Will attempt this one day :)

  2. ellen larua says:

    i have tried this baked chicken cordon bleu before and i say its excellent than frying.

  3. Dexie says:

    I like my chicken cordon bleu baked as well :)

  4. joycie says:

    can we do it in microwave instead of oven?

  5. Jheng says:

    ms C can i use turbo broiler with this dish? TIA!

  6. Sharon O says:

    That chicken looks expertly rolled, Mrs V! Bravo :-) I’m going to try this recipe on Miss Two, she’s fussy but she’ll probably take to this one! Thank you :-)

  7. adele may cruz says:

    Hi Ms. Connie. What herb did you use for this recipe? :) chicken cordon bleu is also usually paired with a white sauce. do you have a recipe for the sauce too? :)

    • Parsley.

      Re: “Usually paired with a white sauce”

      Huh? Chicken cordon bleu + white sauce = never heard, sorry. :) Mine always goes with a salad.

      I got curious with your chicken cordon bleu + white sauce though and searched the web. Couldn’t find any reference to a white sauce accompanying chicken cordon bleu.

      • adele may cruz says:

        Kasi everytime I attend a party that’s catered and one of the dishes is chicken corden bleu there’s always a white sauce with it parang tartar sauce or something. that’s why i thought it always come with a white sauce. hahaha. :)

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