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White plate with homemade chicken cordon bleu, cut in half, topped with a creamy sauce and garnish, fork resting on plate
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4.84 from 6 votes

Chicken Cordon Bleu

Crispy Chicken Cordon Bleu stuffed with Hillshire Farm® Premium Deli Ham, and topped with a delectable cream sauce. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: American, French
Keyword: chicken cordon bleu, chicken recipe, easy chicken dinner
Servings: 4
Calories: 1046kcal


Breadcrumbs & Dredge

  • 1 cup Panko Breadcrumbs
  • 1 tsp paprika
  • 2 Tbs butter
  • 1 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 2 eggs


  • 4 chicken breasts
  • 1 tsp each Salt and pepper
  • 8 slices swiss cheese
  • 5.5 ounces Hillshire Farm® Premium Carved Slow Roasted Seasoned Ham


  • 1 tsp garlic
  • 3 Tbsp butter
  • 2 tsp flour
  • 3/4 cup heavy cream
  • ¼ cup milk
  • 1 tsp dijon mustard
  • 2/3 cup Parmesan cheese
  • 1 tsp pepper to taste


  • 1 Tbs fresh parsley finely chopped


  • Preheat oven to 400F
  • Cut a pocket into each chicken breast
  • In the pocket you created in the chicken, add a slice of cheese, top with slices of Hillshire Farm® Premium Carved Slow Roasted Seasoned Ham, then top with another slice of cheese.
  • Close the pocket, and seal with 2 toothpicks.
  • Season the outside with salt and pepper.


  • In a pie plate, mix the mayonnaise, mustard, and eggs.
  • Put the panko and paprika into a separate pie plate, and mix together.
  • Dip the chicken into the egg mixture, coating it well, then immediately move it to the panko crumbs.
  • Use your fingers to press the breadcrumbs onto the side of the chicken.
  • Place in a baking dish.
  • Top each piece of chicken with ½ a Tbs of butter. Or spray with cooking spray.


  • Bake for 25 to 30 minutes, until golden brown and cooked through (internal temperature of 165 degrees).


  • Meanwhile, while chicken bakes, in a medium saucepan over medium heat, add butter, and garlic let butter melt, and garlic cook until fragrant, but not burnt.
  • Add flour to the pot, and whisk together, cook for 1 minute.
  • Add heavy cream and whisk until flour mixture is mixed in, and the sauce is smooth.
  • Add mustard, black pepper and cheese.
  • Continue to whisk, while cooking, until sauce has thickened, a few minutes, add or reduce milk to get your desired thickness.


  • When chicken is done baking, remove the toothpicks
  • Top with cream sauce
  • Garnish with fresh chopped parsley.
  • Serve and enjoy.


Calories: 1046kcal | Carbohydrates: 18g | Protein: 84g | Fat: 69g | Saturated Fat: 37g | Cholesterol: 415mg | Sodium: 1470mg | Potassium: 1132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2270IU | Vitamin C: 4.5mg | Calcium: 743mg | Iron: 2.9mg