Mary Berry Chicken Cordon Bleu

This one took me straight back to the 90s—my mum used to make something almost like this, but without the Gruyère (she swore cheddar “melted better”). I remember trying to recreate it years ago and ending up with molten cheese leaking all over the pan like a failed lava experiment.

So when I tested Mary’s version, I was determined to get it right. The key, as I learned, is folding the chicken tight, sealing the edges as best you can, and not overloading the filling. First time I got greedy with the cheese, and—well, it escaped. But when it works? You get tender chicken, a salty bite of ham, oozy cheese, and that perfect crispy shell. No deep-frying needed, just a solid pan and a bit of confidence.

WHY THIS ONE WORKS SO WELL

It’s simple but engineered just right:

• Brushing with Dijon mustard gives the inside a tangy depth without overpowering the filling.
• Gruyère melts smoothly and keeps its flavour—less greasy than cheddar, more interesting than mozzarella.
• Panko + paprika adds crunch and colour without needing to deep fry. Shallow frying does the trick beautifully.
• Slicing the chicken like a book lets you keep the shape intact, and helps the filling stay inside.

A few techniques make this dish feel restaurant-worthy, without being fussy.

INGREDIENTS + WHY THEY MATTER

• Chicken Breasts – Go for medium ones that can fold over without splitting. If they’re huge, slice a bit off and save for stir-fry.
• Dijon Mustard – Adds sharpness and keeps the inside from tasting bland.
• Good-Quality Ham – Use thick-cut or lightly smoked if you can. Thin supermarket stuff tends to disappear into the cheese.
• Gruyère Cheese – Melts evenly and has a nutty flavour. I tried Swiss Emmental too—it worked, but wasn’t as rich.
• Plain Flour – First coat so everything else sticks. Don’t forget to season it.
• Eggs – Helps glue the coating to the meat.
• Panko Breadcrumbs – Lighter and crispier than standard. So worth it.
• Paprika – Gives a lovely golden colour. Smoked paprika works if you like it punchier.
• Oil (Sunflower or similar) – You need enough to shallow fry—don’t skimp, or it won’t brown evenly.

MAKING IT YOURS (WITHOUT RUINING IT)

• Different Cheese? I tested with mature cheddar and it worked, but it’s messier. Use less and freeze the chicken for 10 minutes before frying to help it hold.
• Ham-Free? You can leave it out, but the saltiness balances the cheese. Try a little cooked spinach instead, squeezed dry.
• Gluten-Free? Use GF flour and breadcrumbs. I tried Schär breadcrumbs once—worked fine, but needed extra seasoning.
• Baking Instead of Frying? You can bake at 200°C for 25–30 minutes, but spray the coating with oil or it won’t crisp.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cheese leaked everywhere	Overfilled or edges not sealed	Use less cheese, press edges together firmly
Crust fell off in pan	Skipped resting or dredged poorly	Press coating on well, let rest 10 mins before frying
Chicken was raw in centre	Too thick or cooked too hot	Flatten to 5mm and fry on medium heat

HOW TO MAKE MARY BERRY’S CHICKEN CORDON BLEU

1. Prep the chicken: Slice each breast horizontally (like a book) without cutting through. Place between cling film and flatten to about 5mm thick with a rolling pin.
2. Add the filling: Open the chicken, brush inside with Dijon mustard, season. Add one slice of ham and one of Gruyère. Fold over, press the edges, season outside.
3. Coat the chicken:
   • Bowl 1: Flour with salt and pepper
   • Bowl 2: Beaten egg
   • Bowl 3: Panko breadcrumbs mixed with paprika
     Dip each stuffed breast in flour, then egg, then crumbs—press well.
4. Fry: Heat 2 tablespoons of oil in a large frying pan over medium-high. Fry two breasts at a time for 8–10 minutes per side, until golden and cooked through. Add oil as needed between batches.
5. Keep warm: Place cooked pieces in a low oven (about 100°C) while you finish the rest.
6. Serve: Plate up with a tomato and rocket salad, or even buttery mash if you’re after something heartier.

TIPS FROM MY KITCHEN

• I freeze the stuffed chicken for 10 minutes before coating—it helps the shape hold and keeps the cheese in check.
• If the coating starts browning too fast, reduce the heat and add a splash more oil.
• I use a digital thermometer—aim for 75°C in the thickest part for perfect doneness.
• Crumbs not sticking? Try letting the coated chicken rest for 10 minutes before frying.

STORAGE + SERVING

• Fridge: Store cooked cordon bleu in an airtight container for up to 2 days. Reheat in a 180°C oven for 15–20 minutes.
• Freezer: Assemble but don’t cook. Wrap well, freeze up to 3 months. Defrost in fridge before frying.
• Serving suggestions: Rocket and tomato salad is classic. I also love it with mustardy potatoes or roasted veg.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this in advance?
A: Yes—assemble and coat the chicken up to a day ahead. Store in the fridge on a tray, covered with cling film.

Q: Can I make this without frying?
A: You can bake it at 200°C for 25–30 minutes. Spray generously with oil to help crisp the crumbs.

Q: What’s the best cheese if I can’t find Gruyère?
A: Emmental or Jarlsberg work well. I’d avoid mozzarella—it melts too fast and gets watery.

Q: My cheese keeps leaking out—help?
A: Try using a thinner slice of cheese, and don’t overstuff. Freezing for 10 minutes before cooking also helps keep it together.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Tagine