Baked Chicken Cordon Bleu

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Chicken Cordon Bleu recipe made with tender chicken breasts, stuffed with savory ham and melty cheese, crusted in crispy Parmesan panko is a showstopper that’s surprisingly easy to make!

This crunchy, flavorful Chicken Cordon Bleu recipe is flavor, texture fireworks (perfect for Valentine’s Day, Father’s Day, birthdays, etc.) but is secretly easy to prepare! Succulent, golden, crispy, Parmesan panko crusted chicken breasts are stuffed with savory Black Forest ham and tangy Gruyere Swiss cheese, rolled and baked to melty perfection, then finished with the dreamiest Dijon cream sauce. Best of all, this recipe tastes just as good (or better) than fried versions thanks to my secret tip! Serve Cordon Bleu Chicken with mashed potatoes, and roasted Parmesan broccoli along with some Parmesan breadsticks for a complete meal that everyone will love!

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How to Make Chicken Cordon Bleu Video

showing how to serve chicken cordon bleu recipe by slicing and serving with Dijon cream sauce

WHY this chicken cordon bleu recipe works

Decadent dinner made easy. Although Chicken Cordon Bleu screams of an indulgent, restaurant worthy dish, it’s surprisingly easy to prepare, especially with my shortcut wash. Instead of dredging the chicken in flour and eggs in order for the breading to stick, the chicken is brushed with a coating of Dijon, honey and olive oil for superior flavor, easy and juiciness!

Golden, buttery, crispy panko that tastes better than fried! Instead of frying the chicken or relying on baking the chicken to create golden panko, the panko is first toasted in olive oil and butter before baking so it’s supremely crunchy, golden and buttery.

Baked not fried. Baking the chicken is easy, mess free, hassle free and all the Cordon Bleu Chicken emerges hot and juicy form the oven at the same time.

Flavorful! The quality of the ingredients and seasonings used in your recipe will either make it a spectacular dish or an exceedingly dull one – this recipe is spectacular! In addition to being buttery crunchy, the breading is adeptly seasoned with Italian seasonings and nutty Parmesan for a flavor explosion. The Dijon sauce is silky and creamy, imbued with aromatic seasonings and both chicken broth for flavor and heavy creamy for richness.

Prep ahead friendly. The chicken can be rolled and refrigerated and both the chicken coating and breading can be prepped ahead of time for easily assembly.

up closer of showing how to serve chicken cordon bleu by cutting into slices

Baked Chicken Cordon Bleu ingredients

Chicken Cordon Bleu has stood the test of time because it is flavor-texture fireworks! From the salty, roasted ham to the tangy, oozing melty cheese, to the crispy, buttery breading, to the succulent juicy chicken, to the creamy tangy sauce – it will have your taste buds swooning! Let’s take a closer look at what you’ll need to make this recipe (full recipe in the printable recipe card at the bottom of the post):

FOR THE CHICKEN ROLLS

Chicken: Use medium-small chicken breasts, about 6-7 ounces each. If you purchase extra-large chicken breasts, slice them through the equator to create fillets.
Deli ham: I recommend thinly sliced ham from the deli counter, specifically Black Forest ham. Other ham varieties, such as Virginia ham, are milder and drier than Black Forest ham. See below for more on Black Forest ham.
Swiss Cheese: You need a strong cheese to stand out against the salty ham, honey mustard, and buttery breading, specifically Gruyere Swiss cheese. Look for blocks of Gruyere with the specialty cheeses at your grocery store. You can use regular Swiss, but it’s not nearly as flavorful (SEE TIPS SECTION FOR DETAILS). Gruyere is the consummate melting cheese that’s slightly sweet, slightly salty, creamy, and nutty. I find shredded Gruyere easier to roll up than slices, but you can use slices if you wish.

fun Fact!

Black Forest ham is named after the Black Forest area of Germany in which it originated. It is a type of dry-cured smoked ham that typically takes up to three months to produce from start to finish! The raw ham is first seasoned with pepper, garlic, juniper berries, coriander and other spices, cured for four weeks then cold-smoked over pine or fir.

At this point, it can be sold as-is, or smoked to about 130 degrees in a smoker. This second smoke adds additional flavor to the ham depending on what type of wood is used. Maple, hickory-smoked and applewood-smoked are all popular varieties.

For the breading

Panko: This is a Japanese breadcrumb that can be found next to the traditional/Italian breadcrumbs at your grocery store. Panko breadcrumbs are lighter, larger and dryer than normal breadcrumbs so they absorb less moisture which produces a way crispier breading. Please do NOT substitute with traditional breadcrumbs and expect the same results.
Parmesan cheese: The grated cheese is added to the panko and melts into the breading as it cooks for nutty cheese yum. Please use freshly grated Parmesan (grated on a zester, not powdery) and never the Parmesan that comes in a jar with the green lid (it’s more concentrated, salty, doesn’t melt).
Seasonings: The breading is seasoned with dried parsley, dried basil, paprika, onion powder, garlic powder, salt and pepper so it’s scrumptious all on its own.
Butter and olive oil: The panko is toasted in both olive oil and butter prior to baking so it’s supremely crunchy and tastes decadently buttery. Use unsalted butter or reduce the salt in the recipe.

up close of a cordon bleu chicken made with Swiss cheese and ham

FOR THE wash

Dijon mustard: This is made from fine ground hot brown or black mustard seeds and white wine which give it a sharp, pungent flavor with a little heat. Please do NOT substitute with yellow deli mustard.
Honey: Any honey will do the trick. It’s important to help the wash stick to the chicken and to balance the pungent mustard, salty ham and tangy cheese.
Olive oil: This promotes juicer chicken! I use olive oil but you may substitute with your favorite neutral tasting oil.

Chicken Cordon Bleu Sauce ingredients

The sauce marries all of the flavors and textures together for a spectacular finish! It is finger licking, spoon licking good. You will use some of the same ingredients you used earlier. You will need:

Heavy cream: Also known as heavy whipping cream, this makes for an ultra-creamy, decadent sauce. You may also substitute half and half or evaporated milk with an additional 1 tablespoon cornstarch.
Chicken broth: Use reduced sodium chicken broth so we can control the salt. Broth is more flavorful than using all heavy cream and has less calories.
Cornstarch: This promotes quick thickening of the sauce without having to make a roux and allows us to use the less caloric chicken broth instead of all heavy cream.
Dijon mustard: Use the same mustard used in the wash.
Honey: Use the same type of honey used in the wash.
Seasonings: Again dried basil, paprika, garlic powder, onion powder, salt and pepper season the sauce – no bland Cordon Bleu Chicken here!

HOW TO MAKE Chicken Cordon Bleu

Cordon Bleu Chicken is a celebration of juicy chicken on the inside, and a crazy, crunchy golden crust on the outside. Let’s take a closer look at how it’s made (full recipe in the printable recipe card at the bottom of the post):

Step 1: Flatten the chicken. Place chicken breast between two sheets of plastic wrap or parchment paper and pound chicken to an even thickness of ¼ inch using the flat side of a meat mallet or side of a can.

showing how to make chicken cordon bleu recipe by pounding chicken to an even thickness

Step 2: Layer the ham and cheese. Lay 2 slices of ham over each chicken breast, Evenly line a heaping ¼ cup shredded cheese down the center of the ham, leaving about ½ inch border on all sides.

showing how to make chicken cordon bleu recipe by layering chicken breasts with ham and Swiss cheese

Step 3: Roll up the chicken. Starting on the smaller end of the chicken portion, tightly roll up the chicken.

showing how to make chicken cordon bleu recipe by rolling the chicken, ham and cheese up tightly

showing how to make chicken cordon bleu recipe by securing the rolled chicken with toothpicks

Step 4: Toast the panko breading. Toast the panko in some butter and olive oil until golden, then immediately transfer to a large bowl. Once cool, stir in the Parmesan and seasonings.

showing how to make chicken cordon bleu recipe by toasting the panko breadcrumbs in a skillet

a collage showing how to make chicken cordon bleu recipe by adding panko, Parmesan and spices and to a bowl then whisking together

Step 5: Add the Dijon wash. In a separate bowl, whisk together some Dijon mustard, honey, and olive oil. Working with one chicken roll at a time, add chicken to the prepared wash and brush to evenly coat. Not only does this wash provide adhesive for the breading, it keeps the chicken moist and extra flavorful.

a collage showing how to make chicken cordon bleu recipe by stirring together Dijon, honey and olive oil to coat the chicken before breading

showing how to make chicken cordon bleu recipe by brushing chicken with Dijon coating before adding the panko

Step 6: Bread the chicken. Transfer the roll to the breading and press the crumbs into all sides, turning as needed. Place the chicken on prepared baking rack evenly spaced apart.

howing how to make chicken cordon bleu recipe by breading the chicken with panko breadcrumbs and Parmesan

Step 7: Bake. Bake the Cordon Bleu Chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer (this one is my favorite), about 30-35 minutes. Check the chicken the last 10 minutes and top with foil if needed to prevent excess browning.

showing how to make chicken cordon bleu recipe by lining the chicken on a baking rack to bake

Step 8: Dijon Cream Sauce. Whisk all of the ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened.

showing how to make chicken cordon bleu recipe by adding the Dijon cream sauce to a saucepan and simmering to thicken

Step 9: Serve. Let the chicken rest for 5 minutes before slicing. Serve the Dijon sauce over the chicken oozing with gooey Gruyere cheese and hot roasted ham and prepare to knock your socks off!

Cordon Bleu Chicken tips

This recipe has a few steps, but is quite simple to make. Here are a few tips to make it even easier and more successful:

Pound chicken thin. This tenderizes the chicken, ensures it cooks evenly, and creates a larger surface for the ham and cheese. Expect the chicken to spread out significantly in order to achieve ¼-inch thickness.
Prepare your baking sheet before you start breading the chicken. This will allow you to transfer the chicken to the baking rack as your finish breading it – this will help prevent it from becoming soggy. Don’t forget to spray your pan with nonstick cooking spray first!
If you don’t have wire rack, line a baking sheet with lightly grease foil and place in the oven to get nice and hot while you bread the chicken. Take care when adding the chicken because your pan will be HOT!
Pan fry panko. This one step makes a HUGE difference in the end result, please don’t skip!
Avoid gummy hands. Use one hand to touch the wet chicken and place it in the breading and the other hand to pile breading over top before pushing the breading into the chicken. This ensures the breading doesn’t get gummy because gummy breading = not as crunchy chicken.
Don’t overcook the chicken. Chicken breasts are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 160 degrees F, then allowed to rest to carryover to 165 degrees. This digital probe thermometer is my favorite that you always see me using on Instagram because it stays in the chicken as it bakes and alerts you when it reaches temperature. You’ll never overcook or undercook any protein again!
Don’t skip the Sauce. It marries all of the flavors and textures together for a spectacular finish – so please don’t skip!
Adjust consistency of Sauce. Simmer the sauce until it reaches desired consistency – simmer for longer for thicker sauce and less time for thinner sauce. If you find it’s not thickening to your liking, remove it from heat. It will thicken up in just a couple minutes. You can return it to heat to thin again as needed or add a splash of milk.

Cordon Bleu variations

Once you understand the technique of Chicken Cordon Bleu, you can make all sorts of variations!. Here are just a few:

HAM: Substitute the black forest ham for honey baked ham, bacon or prosciutto. You can even get fancy with different spiced hams like Cajun, peppered, etc.
CHEESE: Substitute the Gruyere for provolone, mozzarella, cheddar, pepper Jack, cream cheese, etc.
BREADCRUMBS: Swap some of the panko breadcrumbs for nuts like I do in this Pistachio Crusted Chicken Cordon Bleu recipe. You can also use pecans or almonds.
ADD-INS. Add a thin layer over the ham of your favorite ingredients like chopped sun-dried tomatoes, olives, spinach, asparagus, etc.
MIX UP THE SAUCE. Make the sauce cheesy with Parmesan, Gruyere or cheddar or mix up the flavor profile with Cajun Seasoning, taco seasoning, etc.

CAN I USE REGULAR BREADCRUMBS INSTEAD OF PANKO?

Please do not substitute panko breadcrumbs with regular breadcrumbs or you will be missing out on the gorgeous, satisfying CRUNCH that makes Cordon Bleu Chicken. If you only have regular breadcrumbs, they can be used, but don’t expect the chicken to be as crunchy fabulous.

Can I make this Cordon Bleu Recipe gluten free?

This recipe is easy to make gluten free with gluten free panko; the rest of the ingredients are gluten free. My favorite gluten free panko is Aleia’s Gluten-Free Panko made of rice and potato flour – it’s spectacularly crunchy! I often use it even though I’m not gluten free.

top view of serving chicken cordon bleu recipe by slicing and spooning over chicken cordon bleu sauce

WHAT to serve with chicken cordon bleu

Our favorite sides with this Cordon Bleu Chicken are Garlic Mashed Potatoes, Balsamic Roasted Carrots and Apple Salad. Here are a few more tasty ideas:

Salad: Strawberry Spinach Salad, Caesar Sa lad, Cucumber Tomato Salad, Pear Salad or Italian Green Bean Salad.
Veggies: Roasted Parmesan Broccoli, Roasted Parmesan Asparagus or Sautéed Brussels Sprouts with Garlic, Lemon, Butter.
Fruit: Fruit Salad with Honey Lime Vinaigrette in the summer or Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette in the fall/winter.
Bread: Garlic Bread, Garlic Parmesan Butter Breadsticks or Soft and Fluffy Dinner Rolls.

Cordon Bleu Chicken meal prep

The chicken is best if breaded right before baking (for optimal crunchy breading), but you can prep all the components ahead of time, then it’s just quick dip, roll and bake!

-Breading: Toast the panko, cool, and store in an airtight container at room temperature. Grate the cheese and refrigerate in an airtight container. Measure the spices and store in an airtight container.
-Roll chicken: Roll the chicken and secure with toothpicks. Wrap individual pieces tightly in plastic wrap and refrigerate for up to 24 hours.
-Wash: Combine and store in the refrigerator until ready to use.
-Dijon Cream Sauce: The sauce can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When ready to use, gently rewarm in a skillet, adding additional milk or broth as needed to thin.

How to store Baked Chicken Cordon Bleu

HOW long is chicken cordon bleu good for?

Store Chicken Cordon in an airtight container in the refrigerator for 4 to 5 days. When storing, don’t stack your chicken so the breading stays crunchier, instead, place a piece of parchment paper in between the layers. Reheated chicken will still be flavorful but not as crunchy as freshly baked.

up close of cordon bleu chicken on a plate served with mashed potatoes

How to reheat Cordon Bleu

The Parmesan crust will soften a bit upon refrigeration so I suggest reheating in the oven or air fryer to revive the crispy texture:

-Microwave: Transfer chicken slices to a microwave safe plate in an even layer. Microwave for 60 seconds, then at 10 second intervals as needed.
-Air fryer: Place chicken slices in a single layer in the basket without touching, air fry using the “snack” setting for 4 minutes, or until warmed through.
–Oven: Place chicken slices on a baking rack set in a baking sheet in an even layer. Bake at 300 degrees F for approximately 8 minutes or until heated through. If baking whole chicken rolls (not slices), then bake closer to 15-20 minutes.

How to freeze Cordon Bleu

You can freeze the Chicken Cordon Bleu before or after baking, but after baking should be reserved for leftovers:

1. Flash freeze the crusted chicken on a baking rack for 2-3 hours or until solid, taking care the chicken isn’t touching.
2. Wrap each chicken roll tightly in plastic wrap, then place in a ziploc bag; squeeze out any excess air.
3. Freeze for up to 3 months.
4. When ready to enjoy, thaw overnight in the refrigerator, then bake or reheat according to recipe directions.

CHICKEN CORDON BLEU FAQS

What is Chicken Cordon Bleu?

Chicken Cordon Bleu is a classic French dish made of thinly pounded chicken, layered with thinly sliced ham and Swiss cheese, then rolled up, breaded in panko breadcrumbs, then either pan fried or baked. It is typically served with a Dijon cream sauce.

WHAT IS THE “BLEU” IN CHICKEN CORDON BLEU?

Chicken Cordon Bleu sounds fancy because it is a French term, but is actually simple to make. In French, cordon bleu translates to “blue ribbon” and refers to the blue ribbon worn by members of the highest order of knighthood in France in 1578.

This blue-ribbon term has come to mean anything of a very high standard. In the culinary world, it is reserved for food prepared to the highest standard – and Chicken Cordon Bleu has earned the highest honor in its very name, so you know it has to be good!

When did chicken Cordon Bleu originate?

The earliest reference to Cordon Bleu Chicken is in the New York Times in 1967, but it no doubt dates much earlier. It originated from other veal/pork cordon bleu recipes from Switzerland dating back to around 1940.

WHERE IS CORDON BLUE FROM?

The story of the first “cordon blue” goes that two large dinner parties showed up at a restaurant in Brig, Switzerland in the early 19^th century, both claiming to have a dinner reservation. The chef didn’t have enough meat for both parties, so she cut the meat into schnitzels, filled them with ham and cheese and then breaded and fried the schnitzel so it would stretch to feed both groups.

The owner of the restaurant was so pleased with the results, that he offered her “the cordon bleu” (the blue ribbon), the highest honor for an excellent cook. The modest chef answered that she did not need a blue ribbon, but she would keep the term “cordon bleu” for her signature creation.

While we may never know the exact origin of the now famous Cordon Bleu Chicken, we do know that it is still worthy of its name!

serving chicken cordon bleu with chicken cordon bleu sauce

Looking for more crispy chicken Recipes?

Chicken Parmesan
Chicken Fettuccine Alfredo
Parmesan Crusted Chicken Tenders
Skinny Chicken Parmesan
Oven “Fried” Chicken

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Prep Time: 45

Cook Time: 35

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Ingredients

CHICKEN ROLLS

4 medium chicken breasts (6-7 oz. each)
8 slices (12 ounces) deli cut Black Forest ham (like Boars Head)
1 1/4 cups freshly shredded Swiss Gruyere cheese
toothpicks
Fresh parsley for garnish if desired

PANKO BREADING

1 1/4 cups panko breadcrumbs
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1/3 cup freshly grated Parmesan cheese
1 teaspoon dried basil
1/2 tsp EACH dried parsley, garlic powder, paprika, onion powder
1/4 tsp EACH salt, pepper

DIJON WASH

2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons olive oil

DIJON CREAM SAUCE

1 cup LOW SODIUM chicken broth
1 tablespoon cornstarch
1 cup heavy cream (or evaporated milk or half and half mixed with 1 TBS cornstarch)
1 tablespoon Dijon mustard
1 teaspoon dried parsley
1/2 tsp EACH dried basil, paprika, garlic powder, onion powder
1/4 tsp EACH salt, pepper

Instructions

Prep: Preheat oven to 350 degrees F. Top a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
Flatten Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can (they will spread out a lot).
Layer: Lay 2 slices of ham over each chicken breast. Evenly line a heaping ¼ cup shredded cheese down the center of the ham, leaving about 1/2-inch border on all sides.
Roll Chicken: Starting on the smaller end of the chicken, tightly roll up, folding the ham over the cheese on the end (to prevent it from oozing out). Secure with toothpicks.
Panko Breading: In a large skillet, melt 1 ½ tablespoons unsalted butter in 1 ½ tablespoons olive oil over medium heat. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then immediately transfer to a large shallow dish (like a cake pan or pie plate). Once cool, stir in the Parmesan and breading spices.
Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. Working with one chicken roll at a time, add chicken to the Dijon Wash and brush to evenly coat.
Bread Chicken: Transfer to the breading and press the crumbs into all sides, turning as needed. Transfer to the prepared baking rack, leaving a few inches between each roll.
Bake: Bake chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer (this one is my favorite), about 30-35 minutes. Check the chicken the last 10 minutes of baking, and top with foil if necessary to prevent excess browning. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing. The last few minutes of baking, make the Dijon Cream Sauce (or make early and reheat):
Dijon Cream Sauce: Whisk all of the ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened. The sauce will be on the thin side, but will thicken once removed from the heat.
Serve: Serve the Dijon Cream Sauce over the sliced chicken; garnish with parsley if desired.

Video

Notes

STORAGE: Store in a single layer in an airtight container in the refrigerator for 4 to 5 days.
TO FREEZE: You can freeze the chicken before or after baking, but after baking should be reserved for leftovers: Flash freeze the crusted chicken on a baking rack for 2-3 hours or until solid, taking care the chicken isn’t touching. Wrap each chicken roll tightly in plastic wrap, then place in a ziploc bag; squeeze out any excess air. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then bake or reheat according to recipe directions.
To REHEAT: Microwave: Transfer chicken slices to a microwave safe plate in an even layer. Microwave for 60 seconds, then at 10 second intervals as needed. Air fryer: Place chicken slices in a single layer in the basket without touching, air fry using the “snack” setting for 4 minutes, or until warmed through. Oven: Place chicken slices on a baking rack set in a baking sheet in an even layer. Bake at 300 degrees F for approximately 8 minutes or until heated through. If baking whole chicken rolls (not slices), then bake closer to 15-20 minutes.

Meal Prep

Cordon Bleu Chicken is best if breaded right before baking (for optimal crunchy breading), but you can prep all the components ahead of time, then it’s just quick dip, roll and bake!

Breading: Toast the panko, cool, and store in an airtight container at room temperature. Grate the cheese and refrigerate in an airtight container. Measure the spices and store in an airtight container.
Roll chicken: Roll the chicken and secure with toothpicks. Wrap individual pieces tightly in plastic wrap and refrigerate for up to 24 hours.
Wash: Combine and store in the refrigerator until ready to use.
Dijon Cream Sauce: The sauce can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When ready to use, gently rewarm in a skillet, adding additional milk or broth as needed to thin.

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26 Comments

Becca Rose says

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Made these last night and everyone loved them! So delicious! The chicken turned out perfectly moist. Substituted the cream for evaporated milk as suggested if don’t have cream for the sauce and it turned out awesome. Will definitely be making this again! Thank you!

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- Jen says
  
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  Yay! Thank you, Becca! I am so happy that it’s a repeat! Thanks for making my recipes and taking the time to comment!
  
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Katie says

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Hi Jen! I have made lots of your recipes. You have helped me become a better and more confident cook with all the detail you include in your blog. So I’m very appreciate of that! Anyways, I made this Chicken Cordon Bleu for a dinner party last night and it was probably my favorite thing I’ve ever made! Everyone was so complimentary! I prepped a lot in stages ahead of time like you suggested and that way it was quick to throw together when everyone was here.
Thank you for creating another great recipe! I can’t wait to make this again!

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- Jen says
  
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  Thank you so much, Katie! I am so happy to hear that you are enjoying my recipes and that this was a winner! Thank you for showering me with compliments – it makes my day!
  
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  - Tony Georgakopoulos says
    
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    Can this recipe be quickly deep fried for a few minutes than finished in convection oven. Restaurant so would need faster option to cook without sacrifice in taste and texture
    
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    - Jen says
      
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      Hi Tony, In theory this should work, but please test first!
      
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John Nanasi says

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I’ve been making chicken cordon blue for years, but I decided to try your recipe. Glad I did. The panko breading was really good and the creamy Dijon sauce was 5 out of 5 stars (although I did add a bit more Dijon than called for). There was some left over and I’ll be trying it on some grilled salmon. It got a thumbs up from the lady of the house, so I’ll definitely be making cordon blue this way from now on.

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- Jen says
  
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  Thank you so much for the awesome review, John! I am so happy you enjoyed it and that the Dijon sauce is 5-star worthy – yay!!
  
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Linda says

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This recipe came out fantastic and delicious! My first time attempting cordon bleu and your directions were very clear-cut! This is going in the rotation now! Thank you!

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- Jen says
  
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  I love hearing that, thank you so much Linda!
  
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Jill says

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I have been making chicken cordon bleu for many years and my husband enjoys it, but I always found it dry. This recipe takes it to a whole other level! It is delicious and this is the way I will make it from now on!! Thank you for sharing this!

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- Jen says
  
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  Thank you so much, Jill! I am so thrilled that this recipe is a winner!
  
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Laura Martin says

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I am making this tonight and I’m so excited to try it! I made your Chicken a la King earlier in the week and it was awesome! You are my “go to girl” these days! Keep it up!!

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- Jen says
  
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  Yay! I am so glad you are loving the recipes! I hope this one is a hit!!
  
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Anna says

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Made this for Dinner Party for 24 guests, they’ve been talking about it for six months! Super easy however I didn’t prep ahead of party. I’ll be making it for a party of 14 Friday, will definitely prep ahead this time. YOUR RECIPES ROCK & are easy/fun to make! Thank you

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- Jen says
  
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  I’m so happy to hear that it left such an impression! Thank you so much, and I hope you have an amazing dinner party!
  
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Laneya says

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Made this for my husband and I and he said it was the best ever! The sauce took it over the top for him. I considered just making a regular Hollandaise to save time/steps but went ahead and followed the recipe and I’m
Super glad I did. This recipe is going jnto our rotation for sure!

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- Jen says
  
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  I’m so glad that it was worth the effort in the end!!
  
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Nicole says

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Absolutely the best cordon bleu recipe!! Definitely will be making it again soon

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- Jen says
  
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  Thank you!! I’m so pleased you enjoyed it!
  
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Cheryl Brown says

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Made this tonight. Oh my. This was so good. My husband really liked the sauce. Served with steamed broccoli. I followed the recipe exactly as written. I can’t wait to to try other recipes. Well done!

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- Jen says
  
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  Thank you Cheryl! I am so glad that you and your husband enjoyed it!
  
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Terry S says

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Made mine with 2% milk instead of heavy cream and it still turned out great!
Will make this one again!

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- Jen says
  
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  Hi Terry! I’m so happy you enjoyed it!
  
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Margaret Durst says

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This was amazing. Super fancy – and fairly easy. I prepped it a day ahead. The only thing I changed was to spice up the sauce with 1/2 tsp salt, some cayenne and my favorite all purpose seasoning. I also added about 1/2 Tablespoon of cornstarch as it was thinner that I wanted. (Personal preferences as we like things spicy.). I really liked all the thought that went into this recipe – the bread crumbs had great flavor. The mustard/honey breading wash had a great flavor that came through after cooking. This dish was restaurant quality in flavor. It will make the short list for dinner with friends. Thank you.

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- Jen says
  
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  WOW Margaret! It is so wonderful to hear that you and your friends loved this dish and that it will be a repeat recipe for your special occasions! I’m so glad that you loved the flavor that this recipe offers! Thank you so much for taking the time to share your positive experience!
  
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