I can remember a time that I thought Chicken Cordon Bleu, was something you only ate at an expensive restaurant on a special occasion.

The thought of making it homemade never even crossed my mind!!

How could I?  I mean it had to be very complicated-right?

Well, thankfully I wised up over the years!  I realized that cooking is about trial and error.  It’s learning to overcome your fears and moving past your failures.  (Don’t get me started on homemade macaroni and cheese!)

So when I found this recipe for Chicken Cordon Bleu in a very old issue of Taste of Home magazine, I decided what the heck!

I couldn’t believe that something so ‘fancy’, could be so easy to make!!!  Never mind the fact that I had every one of the ingredients on hand.

How often does that happen?

I hope you enjoy this recipe as much as we did!

Easy Chicken Cordon Bleu

Course Main Course
Keyword Chicken
Prep Time 10 minutes
Total Time 50 minutes
Servings 4


  • 2 large boneless chicken breasts cut in half
  • 2 tbsp butter softened
  • 1 tsp dried thyme
  • 4 slices Swiss cheese
  • 4 slices fully cooked ham thinly sliced
  • 8 strips bacon
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 cup Italian bread crumbs
  • 1/2 tbsp garlic powder


  1. Preheat oven to 350. Chicken breasts should be about 1/8" thick. If not place between sheets of wax paper and flatten with a mallet or rolling pin. Spread butter on top of each chicken breast. Sprinkle with thyme. Top each with a slice of ham and a slice of cheese. Roll breasts up tightly. Wrap with two slices of bacon each and secure with a toothpick. Set aside. Meanwhile, set up your dipping station. I use three shallow-square baking dishes. In one beat the egg and milk. In the second, combine flour and garlic powder. And the third add the breadcrumbs. Dip each chicken breast first into the egg mixture, then the flour, then the egg one more time and then finally the breadcrumbs. Place in a greased 9x13" pan. Bake chicken uncovered for 40-45 minutes or until chicken juices run clear. Remove from oven and serve immediately.




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