Chicken Cordon Bleu

Photo: Johnny Autry; Styling: Cindy Barr

Yield: Serves 4 (serving size: 1 chicken roll)
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 12.4g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 50.7g
  • Carbohydrate: 20.6g
  • Fiber: 1g
  • Cholesterol: 169mg
  • Iron: 2.4mg
  • Sodium: 513mg
  • Calcium: 213mg


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup all-purpose flour
  • 1 tablespoon water
  • 1 large egg
  • 2.5 ounces shredded Gruyère cheese (about 10 tablespoons), divided
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 4 slices pancetta (about 1 1/4 ounces)
  • Cooking spray


  1. 1. Preheat oven to 350°.
  2. 2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.
  3. 3. Heat a skillet over medium heat. Add panko; cook 2 minutes or until toasted, stirring often. Remove from heat. Place flour in a dish. Combine 1 tablespoon water and egg in a bowl; lightly beat. Pour egg mixture into a dish. Combine panko, 2 tablespoons cheese, thyme, and garlic in a dish.
  4. 4. Working with 1 piece of chicken at a time, dredge in flour. Dip in egg mixture; dredge in panko mixture. Top with 1 pancetta slice and 2 tablespoons cheese. Roll up; secure with a toothpick. Place roll, seam side down, on a wire rack coated with cooking spray. Place rack on a baking sheet. Repeat procedure with remaining ingredients. Bake at 350° for 25 minutes or until chicken is done.
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