A classic chicken cordon bleu with a little twist. A combination of cheeses, chicken and ham that will please any crowd.
I adore chicken cordon bleu. My step-mom taught me how to make it when I was a kid, and I’ve loved it ever since. It’s one of those classic, comforting dishes that always impresses—simple to make but rich in flavor. Every time I prepare this, friends and family ask for the recipe.
For this version I keep the traditional provolone and Swiss cheeses but add a creamy twist: garlic-and-herb Laughing Cow cheese. That extra layer brings a silky, savory note that boosts the overall flavor. It’s optional, but I highly recommend it if you love cheese.
A helpful trick I learned for flattening chicken breasts is to put each breast inside a freezer bag before pounding it with a meat tenderizer. That prevents bits of chicken from flying all over the kitchen and makes it much easier to get an even, thin piece for rolling.
Flatten the breast as evenly as possible so it will roll neatly, but be careful not to tear it. You want a thin, intact piece that will enclose the fillings well.
Now start layering. Place a slice of provolone and a slice of Swiss in the center of each flattened breast. Add a slice of ham, another layer of cheese, and another ham slice. Spread a wedge of garlic-and-herb Laughing Cow cheese over the final ham layer—I find using clean fingers works best for an even spread.
To roll, bring one side of the breast over the other and secure with toothpicks. This helps prevent the cheese from leaking out as it melts. You may not be able to close the seam completely, and that’s okay—just get it as tight as possible.
A practical tip: count the toothpicks you use for each breast so you can be sure to remove them all before serving. It’s easy to miss one otherwise.
For the breading I like to swap plain breadcrumbs for flavored croutons—garlic-and-cheese croutons work especially well. Pulse them in a food processor with grated Parmesan and Italian seasoning until you have fine crumbs with a flavorful kick.
Coating the rolled breasts can be a little fiddly because of the toothpicks. Dip each roll in egg whites, pressing gently to coat the sides with toothpicks, and then press into the seasoned crouton mixture so the entire outside is covered.
Place the breasts in a greased glass pan with the toothpick seam side up. Baking them this way helps keep the filling from spilling into the pan. Bake at 350°F for 30 minutes.
After 30 minutes, remove the pan and take out the toothpicks—using a fork to help pull stubborn ones free can make this easier. Then top each breast with a slice of provolone and Swiss and return to the oven for another 5 minutes, or until the cheese on top is melted and bubbling.
Remove from the oven and let rest briefly before serving. The result is a golden, crispy exterior with a rich, cheesy interior and savory ham—perfect for a special weeknight dinner or an easy weekend meal. If you love cheese, this will be a favorite.
Chicken Cordon Bleu
Ingredients
- 2 chicken breast halves
- 6 thin slices provolone cheese
- 6 thin slices Swiss cheese
- 6 thin pieces of ham
- 2 wedges garlic and herb Laughing Cow cheese
- 1 1/2 cups flavored croutons
- 2 TBSP grated Parmesan cheese
- 2 TBSP Italian seasonings
- 1/2 cup egg whites
- toothpicks
Instructions
- Preheat oven to 350°F (175°C).
- Place each chicken breast in a freezer bag and flatten with a meat tenderizer until even and thin.
- On each flattened breast, layer provolone and Swiss cheese in the center.
- Add a layer of ham, then another layer of cheese and another ham slice.
- Spread the garlic-and-herb Laughing Cow cheese over the top layer of ham.
- Roll the breast over to enclose the filling and secure with toothpicks.
- Pulse croutons, Parmesan, and Italian seasoning in a food processor until finely crushed.
- Dip each roll in egg whites, then coat evenly with the crouton mixture.
- Place rolls seam/toothpick side up in a greased glass baking pan and bake for 30 minutes.
- Remove from oven, take out toothpicks, top with provolone and Swiss slices, and return to oven for 5 minutes or until the top cheese melts.
Nutrition
Calories: 1021 kcal |
Carbohydrates: 58 g |
Protein: 40 g