A classic chicken cordon bleu with a small twist: a trio of cheeses layered with ham and chicken for a crowd-pleasing dinner.
I’ve loved chicken cordon bleu since my step-mom showed me how to make it when I was a kid. It’s a timeless dish that always impresses guests and makes weeknight dinners feel special. This version stays true to the classic pairing of provolone and Swiss but adds a creamy garlic-and-herb cheese for extra richness. It’s optional, but if you like cheese, you’ll appreciate the extra depth it brings.
One useful trick I learned is to flatten the chicken inside a sealed freezer bag before pounding it. That keeps the meat contained and stops pieces from tearing or flying off the board. Flatten the breast evenly so it’s easy to roll, but be careful not to tear it completely through.
Lay each flattened breast on a clean surface. Start layering the fillings in the center: a slice of provolone and a slice of Swiss, then a piece of ham. Repeat with another cheese and ham layer, and finish with a spread of creamy garlic-and-herb cheese. I find spreading that soft cheese works best with clean fingers rather than a knife.
Roll the chicken from one side to the other, enclosing the filling as best you can, and secure the seam with toothpicks. The goal is to hold the roll together so the cheese doesn’t ooze out while baking. It’s okay if the edges don’t meet perfectly; just get them close. Count the toothpicks you use so you can be sure to remove them later.
For the coating I like to swap regular breadcrumbs for seasoned croutons. Garlic-and-cheese flavored croutons blitzed in a food processor make a crunchy, flavorful crust. Combine the croutons with grated Parmesan and Italian seasonings in the processor until coarse crumbs form.
Dip each rolled breast in egg whites, then press into the crouton-Parmesan mixture until fully coated. The side with the toothpicks can be tricky—rub a little egg white on that area and press crumbs on with your fingers so the whole roll is evenly coated.
Place the coated breasts seam/toothpick-side up in a greased glass baking dish. Bake in a preheated 350°F (175°C) oven for 30 minutes. Pull the pan out, carefully remove all toothpicks (a fork helps to loosen any that are stuck), then top each breast with additional slices of provolone and Swiss. Return to the oven for 5 minutes, or until the cheese on top melts and becomes bubbly.
Let the cordon bleu rest a few minutes after baking, then serve warm. The combination of melted cheeses, savory ham, and the crisp seasoned crust makes a comforting and elegant main course that’s perfect for family dinners or entertaining. If you love cheese, this variation is sure to become a favorite.
Chicken Cordon Bleu
15 mins
35 mins
50 mins
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 soft cheese (e.g., Laughing Cow)
- 1 1/2 cups flavored croutons
- 2 TBSP grated Parmesan cheese
- 2 TBSP Italian seasoning
- 1/2 cup egg whites
- toothpicks
Instructions
- Preheat oven to 350°F (175°C).
- Place each chicken breast in a freezer bag and gently flatten with a meat tenderizer until even but not torn.
- On each flattened breast, layer provolone and Swiss in the center, followed by ham, another layer of cheese, and ham again.
- Spread the garlic-and-herb soft cheese over the top layer of ham.
- Roll the breast up and secure the seam with toothpicks, counting them so you can remove them later.
- Pulse croutons, Parmesan, and Italian seasoning in a food processor until coarse crumbs form.
- Dip each roll in egg whites, then press into the crouton mixture to coat completely.
- Place rolls toothpick-side up in a greased glass baking dish and bake 30 minutes.
- Remove from oven, carefully remove all toothpicks, top with provolone and Swiss, and bake 5 more minutes until the cheese melts.
- Allow to rest briefly, then serve warm.