chicken cordon bleu.

As I've yesterday, I know I owe this blog a lot of full recipes, so here we go again.

Aside from the white chocolate cupcakes I did yesterday, I also cooked chicken cordon bleu for lunch at work Unfortunately, I only took one photo and here's how it looked prior to being wrapped in foil and parchment paper and packed in a styropor lunch pack:

an almost-ginormous piece of chicken roll on a bed of buttered veggies.
I know, it's too big for a chicken roll, but since it's for lunch I figured that it's better that way. I'm not a fan of cocktail pieces, you know. :) The sauce was also not poured over the chicken to prevent having a soggy chicken. I packed it in an ice candy plastic bag instead. :)

I got this recipe from some website, I can no longer tell, really. It could be AllRecipes, or something else. This is my adaptation, and I'm just eye-balling the amounts, sorry.

For the chicken, you'll need:

6-8 no-skin chicken breast fillets, pounded with a mallet
4 square ham slices, sliced in half
any cheese of your choice, I used cheddar
dried thyme
salt and pepper
1/4 cup melted butter
1 cup bread crumbs (the recipe called for crushed cereal, I didn't have any, so I use Japanese bread crumbs)
  1. Place a piece chicken fillet in between two sheets of plastic/cling wrap and pound with a mallet/meat tenderizer until it's thin enough to be rolled with ease. Repeat for all the remaining pieces.
  2. Once done, place one chicken piece on chopping board and top with ham and a finger of cheese. I learned that it may be easier to work with the cheese if it's grated. That's a side note for me. Next time. :)
  3. Season with salt, pepper, and a dash of thyme.
  4. Roll chicken piece, tuck sides if possible. If not, trim any excess along the sides. Secure chicken roll with a toothpick. Repeat for the rest of the chicken pieces.
  5. Melt butter in a sauce pan and place it in a bowl once melted. Place bread crumbs in a shallow bowl as well. Prepare rolling station in this format: chicken rolls - butter bowl - bread crumbs bowl - well-greased/lined baking dish.
  6. Dip chicken in butter, or brush generously with butter. Roll chicken in bread crumbs and place on baking dish.
  7. Bake chicken at 400F for 20 to 30 minutes or until juices run clear.

Cordon Bleu Sauce:

1/2 c heavy cream
12 oz. or 1 1/2 c cream of chicken
2 tsp lemon juice
Mix all ingredients in a sauce pan and bring to boil. Mix thoroughly until well combined. You'll know sauce is ready once it's thick enough to be poured over and it coats the back of a spoon. 
Arrange chicken rolls on a platter and pour over sauce. Garnish with parsley. Place remaining sauce in a small bowl. And enjoy! :)


  1. Myx: Looks like it's going to be a favorite in my kitchen, too! :)