This classic Chicken Cordon Bleu features tender chicken breasts stuffed with ham and Gruyère cheese, coated in crispy panko breadcrumbs. It’s pan-fried to a golden perfection—no deep fryer needed! Serve with a fresh tomato and rocket salad for a delicious meal.

Ingredients Needed

6 equal-sized skinless, boneless chicken breasts
1 tbsp Dijon mustard
6 slices of good-quality ham
6 slices of Gruyère cheese
3 heaped tbsp plain flour
2 eggs, beaten
100g (4oz) panko breadcrumbs
1 tbsp paprika
4–6 tbsp oil
Salt and freshly ground black pepper

How To Make Chicken Cordon Bleu

Flatten the chicken: Slice each chicken breast horizontally, keeping one side attached. Open it like a book and place it between two sheets of cling film. Use a rolling pin to flatten to about 5mm (¼in) thick.
Add the filling: Remove the cling film and brush the inside of each breast with Dijon mustard. Season with salt and pepper. Place a slice of ham and a slice of cheese on one side of each breast, then fold the chicken back over, ensuring the filling is enclosed. Season again.
Coat the chicken: Prepare three bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika. Dip each stuffed chicken breast into the flour, then the egg, and finally the breadcrumb mixture, ensuring an even coating.
Pan-fry the chicken: Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook two chicken breasts at a time for 8–10 minutes per side, turning once, until golden brown and cooked through. If the breadcrumbs brown too quickly, lower the heat. Keep the cooked chicken warm in a low oven while frying the rest, adding more oil as needed.
Serve and enjoy: Plate up with a fresh tomato and rocket salad.

Recipe Tips

Make sure the chicken is evenly coated in breadcrumbs for a crispy finish.
If unsure whether the chicken is fully cooked, cut a small slit on top—the meat should be white, not pink, on either side of the ham and cheese filling.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the cooked chicken cordon bleu cool completely, then store in an airtight container in the fridge for up to 2 days.

Freezing: Assemble the chicken cordon bleu but don’t cook it. Wrap tightly and freeze for up to 3 months. Defrost fully in the fridge before frying.

Try More Recipes:

Mary Berry Chicken Cordon Bleu

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

Ingredients

6 equal-sized skinless, boneless chicken breasts
1 tbsp Dijon mustard
6 slices of good-quality ham
6 slices of Gruyère cheese
3 heaped tbsp plain flour
2 eggs, beaten
100g (4oz) panko breadcrumbs
1 tbsp paprika
4–6 tbsp oil
Salt and freshly ground black pepper

Directions

Flatten the chicken: Slice each chicken breast horizontally, keeping one side attached. Open it like a book and place it between two sheets of cling film. Use a rolling pin to flatten to about 5mm (¼in) thick.
Add the filling: Remove the cling film and brush the inside of each breast with Dijon mustard. Season with salt and pepper. Place a slice of ham and a slice of cheese on one side of each breast, then fold the chicken back over, ensuring the filling is enclosed. Season again.
Coat the chicken: Prepare three bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika. Dip each stuffed chicken breast into the flour, then the egg, and finally the breadcrumb mixture, ensuring an even coating.
Pan-fry the chicken: Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook two chicken breasts at a time for 8–10 minutes per side, turning once, until golden brown and cooked through. If the breadcrumbs brown too quickly, lower the heat. Keep the cooked chicken warm in a low oven while frying the rest, adding more oil as needed.
Serve and enjoy: Plate up with a fresh tomato and rocket salad.

Notes

Make sure the chicken is evenly coated in breadcrumbs for a crispy finish.
If unsure whether the chicken is fully cooked, cut a small slit on top—the meat should be white, not pink, on either side of the ham and cheese filling.