Baked Chicken Cordon Bleu is rolled up with prosciutto and mozzarella, coated in breadcrumbs and baked until golden brown, melty and delicious. It’s perfect for a dinner that’s sure to impress!

Close up of a glass casserole dish with baked chicken cordon bleu with one sliced to show the inside stuffing.

You may already know that we love some stuffed chicken recipes in my house.

It’s such a great way to add new and different flavors to chicken. Cause we’re always trying to change that up, right?

Greek stuffed chicken, spinach stuffed chicken and broccoli cheese stuffed chicken all make regular appearances on our dinner table.

And today I’m brining you a very long-time favorite of mine: baked chicken cordon bleu!

Here we pound out the chicken breasts, stuff them with prosciutto and mozzarella cheese, then roll them up.

They get dipped in a buttery broth mixture and coated in seasoned breadcrumbs before being baked to golden brown perfection.

I mean, what’s not to love?

A glass casserole dish of baked chicken cordon bleu with bowls of steamed broccoli and steamed brown rice in the background.

They come out all melty and cheesy, with a salty bite from the prosciutto, and a crunchy coating all over the top.

Serious flavor in every bite!

I’ve actually tried making chicken cordon bleu multiple other ways. It’s just never as good. It gets dried out or doesn’t have as much flavor. There’s just no wow.

And with a dish like this, a wow factor is a must!

Oh, and to note, this recipe is based on one from Cooking Light that I clipped almost 20 years ago and have tweaked and used ever since.

And for all you food nerds like me who love to know the origins and history, here's a few quick tidbits for you.

What is Chicken Cordon Bleu?

This is a dish made with chicken breasts stuffed with ham and cheese that's breaded and then fried or baked.
The name comes from the French term that means "blue ribbon," for the ribbon worn by the highest order of knighthood in France.
It's believed to have originated in Switzerland or France in the mid 20th century.

So let’s get cooking.

Chicken breasts on wax paper on a cutting board that have been pounded out into a thinner layer.

Ingredients laid out for rolling and dredging chicken cordon blue.

Rolled and breaded chicken breasts in a glass pan before being baked.

Golden brown baked chicken breasts rolled and cooked in a glass pan with a buttery sauce on the bottom.

Now, I’ve got some notes, tips and substitutions coming up below on how to make chicken cordon bleu. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Chicken breasts: These need to be pounded out for this recipe. You can place them between two pieces of wax paper or heavy duty plastic wrap and then use a meat mallet or a rolling pin to pound out from the middle to the edges, until they are in an even, ½-inch thick surface.
Prosciutto: I love the flavor and salty bite this adds. You could substitute a thinly sliced ham if you prefer.
Mozzarella: This gets nice and melty in the chicken rolls, but you could also use Gruyere if you prefer.

It’s definitely easy to adjust to what you love.

(Speaking of, if you love these flavors like I do, check out these chicken breasts stuffed with prosciutto, spinach and mozzarella.)

A glass casserole dish with baked chicken cordon bleu with one sliced to show the inside stuffing.

Tips and Tricks:

Make sure the chicken breasts are in an even thickness so they cook through properly.
Don’t overstuff the chicken. It won’t roll up well and might fall apart.
Sprinkle extra breadcrumbs on top of the chicken rolls after you place them in the pan and press it in to get some extra crunch on top.
Make ahead: You can prep the chicken rolls ahead and place in the baking dish. Cover and refrigerate for up to 1 day. When ready, remove from the fridge, preheat the oven and then dip them in the broth then breadcrumbs and bake, adding 5 minutes if needed to get the chicken cooked through.

This makes a fantastic dish for a dinner party or for serving guests, so the make ahead part is super helpful.

OK, let’s get ready to eat.

A sliced rolled piece of chicken cordon bleu on a white with steamed brown rice and broccoli.

Serving Ideas:

-Serve chicken cordon bleu with baked or mashed potatoes or steamed rice.

-Add a steamed or roasted vegetable, like lemon butter asparagus or Parmesan roasted broccoli or green beans almondine.

-Or just serve with a side salad and some crusty bread.

Last thing, let’s talk about what to do with leftovers.

Leftovers, once cooled, can be stored in a covered container for up to 3-4 days. Slice then reheat in a skillet or in the microwave. The breadcrumb exterior will lose its crunch but it still tastes good.

I hope you give this a try for a delicious dinner everyone will love!

Enjoy!

XO,

Kathryn

Yield: 4 servings

Baked Chicken Cordon Bleu

Baked chicken cordon bleu is rolled up with prosciutto and mozzarella, coated in breadcrumbs and baked until golden brown, melty and delicious. It’s perfect for a dinner that’s sure to impress!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

2 tablespoons unsalted butter
¼ cup fat-free, less-sodium chicken broth
1 large garlic clove, minced
½ cup plain breadcrumbs
1 tablespoon grated fresh Parmesan cheese
1 teaspoon paprika
4 (6-ounce) boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon dried oregano
4 thin slices prosciutto (about 2 ounces)
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees Fahrenheit.
Melt butter in a small microwave safe bowl for 45 seconds, or until melted. Stir in broth and garlic.
In a separate low shallow bowl, combine the breadcrumbs, Parmesan cheese and paprika.
Place each chicken breast between two pieces of wax paper or heavy plastic wrap and use a meat mallet or rolling pin to pound until ½ inch thick.
Sprinkle the inside of the chicken lightly with salt, pepper and oregano. Top with 1 slice of prosciutto and 2 tablespoons mozzarella cheese each. Roll up each breast in a jelly-roll fashion.
Dip each roll in the broth mixture then the breadcrumb mixture, pressing to help the breadcrumbs adhere. Place the rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture around the breasts. Sprinkle some of the extra breadcrumb mixture on top of the breasts.
Bake at 350 for 35 minutes, or until the chicken is cooked through. Serve with the pan juices drizzled over the chicken.

Notes

Chicken breasts: These need to be pounded out for this recipe. You can place them between two pieces of wax paper or heavy duty plastic wrap and then use a meat mallet or a rolling pin to pound out from the middle to the edges, until they are in an even, ½-inch thick surface.

Prosciutto: I love the flavor and salty bite this adds. You could substitute a thinly sliced ham if you prefer.

Mozzarella: This gets nice and melty in the chicken rolls, but you could also use Gruyere if you prefer.

Make ahead: You can prep the chicken rolls ahead and place in the baking dish. Cover and refrigerate for up to 1 day. When ready, remove from the fridge, preheat the oven and then dip them in the broth then breadcrumbs and bake, adding 5 minutes if needed to get the chicken cooked through.

Serving ideas: Serve with baked or mashed potatoes or steamed rice. Add a steamed or roasted vegetable, such as green beans, broccoli or asparagus. Or just serve with a side salad and some crusty bread.

Leftovers: Leftovers, once cooled, can be stored in a covered container for up to 3-4 days. Slice then reheat in a skillet or in the microwave. The breadcrumb exterior will lose its crunch but it still tastes good.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 1348mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 23g