Chicken Cordon Bleu Recipe

Chicken Cordon Bleu


  • 6 slices Cheese (Cheddar or Swiss)
  • 6 slices ham (sweet ham is highly recommended)
  • 3 tbsps all-purpose flour
  • 1 tsp paprika
  • 6 tbsps butter
  • ½ cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tbsp cornstarch
  • 1 cup whipping cream (heavy)
  • Basil, chopped for garnish (optional)

How to Cook:

  • Pound chicken breasts to make them into thin pieces of breast meat, preferably into 1/2 inch thick.
  • Place a slice of cheese and a slice of ham on each breast. Make sure that they are within 1/2 inch of the edges.
  • Fold the edges of the chicken over the filling, and secure with toothpicks.
  • Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • Heat the butter and olive oil in a large skillet over medium-high heat, and then cook the chicken until browned on all sides.
  • Add the broth.
  • Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • Remove the toothpicks, and transfer the breasts to a warm platter. Set aside.
  • Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
  • Cook, stirring until thickened. Remove from stove and pour over the chicken. Serve warm.

*This recipe was shared and demonstrated by Sis Precy Enerio of the Canitoan Branch.

Chicken Cordon Bleu




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s