Chicken Cordon Bleu
- 20m Prep Time
- 12m Cook Time
- 32m Ready In
Classic Chicken Cordon Bleu with ham and Gruyère, coated in fresh herbs and pan-seared until golden. A quick and elegant dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Black Forest ham or other smoky dry ham cut into 2-inch x 4-inch pieces
- 4 Gruyere cheese cut into 2-inch x 4-inch pieces
- 1 salt
- 1 pepper
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh rosemary chopped
- 1/2 cup fresh sage chopped
- 2 tbsp olive oil
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 429 mg
- Iron: 2.87 mg
- Magnesium: 53.1 mg
- Phosphorus: 332 mg
- Potassium: 396 mg
- Zinc: 2.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 boneless, skinless chicken breasts
- 1 salt
- 1 pepper
- 2 tbsp olive oil
Prepare
- 4 Black Forest ham or other smoky dry ham, cut into 2-inch x 4-inch pieces
- 4 Gruyere cheese, cut into 2-inch x 4-inch pieces
- Chop 1/2 cup fresh parsley
- Chop 1/2 cup fresh rosemary
- Chop 1/2 cup fresh sage
Let's Cook
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Step 1.
Pound chicken breasts, one at a time, between sheets of waxed paper or parchment paper with a rubber or wood mallet or the side of an empty wine bottle until they are very thin 1/4-inch thick and about 5 inches wide and 7 inches long.
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Step 2.
Season the top of each piece of chicken with salt and pepper.
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Step 3.
Lay a slice of ham and a slice of cheese horizontally along the bottom half of each breast, fold a 1/2-inch strip of each side inward and then fold the top over to enclose the filling completely.
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Step 4.
Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate.
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Step 5.
One at a time, put a filled chicken breast in the herb mixture, press to adhere as many herbs as you can, then turn and coat the other side with herbs. Coat all the breasts with herbs and set them on a plate until ready to cook. At this point they can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.
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Step 6.
Heat oil in a large skillet or sauté pan over medium-high heat.
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Step 7.
Season the herbed, stuffed breasts with salt and pepper.
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Step 8.
When oil is hot, carefully lower chicken into pan, reduce heat to medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes.
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Step 9.
Turn the chicken over and cook on the other side until well browned and the chicken is cooked through, another 5 to 6 minutes.
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Step 10.
Transfer the chicken to a warm platter and serve hot.