I love me some chicken cordon bleu, but I’ve always felt it could be better. I mean, Swiss cheese? We can do better than that, right?
And I’ve got nothing against ham; I think it’s pretty darned delicious. Even the sandwich type of ham can make this dish delicious. But still, we can do better!
I had this idea rolling around in my head: What if we improved chicken cordon bleu with some more ‘high-brow’ ingredients?
As a busy mom, I still want meals to be easy, but I also want them to feel special, like something you’d order at a restaurant.
And using prosciutto and gruyere changed the game for the best chicken cordon bleu I’ve ever had!
Key Takeaways
- Cook Time: 35 minutes
- Main Ingredients: Boneless, skinless chicken breasts, prosciutto, Gruyere cheese, breadcrumbs, flour, eggs, and more
- Servings: 4
- Extras: Serve over white rice or mashed potatoes, or pair with roasted vegetables like asparagus or green beans for a complete meal.
Upgraded Chicken Cordon Bleu: Better Meat & Cheese Combo!
I just decided to go for it and make a new version of Chicken Cordon Bleu that’s better stuffed chicken breasts with some tastier ingredients on the inside.
Luckily, ALDI has all the fancy pants, cheeses, and cured meats you could want, so I didn’t have to pay much money for my little experiment.
I was originally planning on using prosciutto and smoked gouda, but I had some money left over. So I decided to try capicola and gruyere, too. Why not?
Long story short, most new meat and cheese combos I tried turned out AWESOME. I suggest trying them all, but Proscuitto and Gruyere are the new top dogs in our house!
The combination of salty prosciutto and nutty, melty Gruyere is what really sets this recipe apart.
So, let me show you how to make Chicken Cordon Bleu:
If you’ve never made chicken cordon bleu before, here’s how it goes (no matter which meat or cheese combo you use): butterfly and pound the chicken so it’s nice and flat.
You want this nice and flat to make filling and rolling easier. If you don’t have a meat mallet, you can use a rolling pin, an empty bottle (wrapped in a towel), a Pyrex or glass container, and other heavy stuff.
I had a friend who used a plastic-wrapped dictionary, LOL. As long as you’re careful and prevent cross-contamination, many heavy things will work to flatten the meat.
Top with meat and cheese, roll it up, and then bread it.
I set up my little breading station with flour, egg wash, and breadcrumbs to coat the chicken pieces while the olive oil heated in the pan.
I’ll sometimes add parmesan cheese to my bread crumbs for some added taste, and it’s great because it melts a little and keeps the breading together on the chicken.
Lightly brown the chicken in the pan, and then transfer the pieces to a prepared baking dish to get it into the oven.
Bake for about half an hour, and enjoy!
My Cordon Bleu Tips
- Since the cured meat you’ll stuff the chicken with is generally very thin, I placed the meat on top of the chicken first, followed by cheese and then another slice of meat.
- You don’t need to season the meat if you don’t feel like it. In most recipes, I would season the meat with salt and pepper as I’m preparing it. But in this case, the cured meats are plenty seasoned, and the oils affect the chicken’s flavor.
- Both gruyere and smoked gouda melt great, but they aren’t very soft and flexible. So when you roll it all up, the cheese kind of breaks as it rolls. But I actually found this helpful—the rolled-up chicken stayed together better as I breaded it.
I tried the following combinations of meat/cheese:
- Prosciutto & Smoked Gouda
- Prosciutto & Gruyere
- Capicollo & Smoked Gouda
- Capicollo & Gruyere
The winner… well, they were all much better than your typical deli ham and Swiss cheese (no surprise there), but my favorite was Prosciutto and Gruyere.
The Gruyere cheese just melted amazingly well, and the saltiness of the prosciutto seasoned the whole dish. It was awesome, and a restaurant-worthy dish-something you and your family will really enjoy!
Chicken Cordon Bleu - Upgraded
Ingredients
- 2 pieces boneless skinless chicken breasts
- 8 slices Prosciutto
- 8 slices Gruyere Cheese
- 2 eggs beaten with 1/2 cup water
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 1/4 cup oil for frying
Instructions
- Preheat your oven to 350.
- Butterfly each chicken breast in half.
- Cover each chicken half (all 4 pieces) with plastic wrap, and pound each chicken breast half until it's very thin (about 1/4 inch).
- Top each flattened piece of chicken with 1 slice of prosciutto, followed by 2 slices of cheese, and then another slice of prosciutto.
- Roll up each chicken breast half.
- Drench the rolled-up chickens in flour and shake off the excess.
- Dip the rolled-up chicken pieces in the egg, and then generously coat them all over in breadcrumbs.
- Heat oil over medium.
- Once the pan is hot, place the chicken in it. Cook each side of the chicken for about a minute, just long enough to brown the breadcrumb crust.
- Place in a glass baking dish and bake for 30 minutes at 350, or until the chicken is no longer pink.
Notes
Nutrition
Best Serving Suggestions & Sides
This Chicken Cordon Bleu pairs beautifully with simple yet elegant sides that allow the dish to remain the star of the show.
For a classic pairing, I love serving it over a bed of fluffy white rice. The lightness of the rice balances out the richness of the prosciutto and gruyere, soaking up all the delicious juices from the chicken.
If you’re in the mood for something heartier, creamy mashed potatoes are a perfect choice. Their smooth, buttery texture contrasts beautifully with the crisp breading and savory filling of the chicken.
To take it up a notch, you could even stir in a little garlic or chives for added flavor.
For veggies, roasted asparagus is a favorite. The slight crispiness from the roasting and its fresh, earthy flavor complements the richness of the Chicken Cordon Bleu.
Steamed green beans are another great option—simple yet elegant; they offer a clean, bright contrast to the dish’s decadent flavors.
If you’re looking for something a little lighter, a crisp side salad with a light vinaigrette provides a refreshing balance. I love a mix of fresh greens, cucumber, and a simple lemon or balsamic dressing to cleanse the palate between bites of the chicken.
Some High-End SidesTo Try
These sides elevate the Chicken Cordon Bleu to an impressive restaurant-style meal, perfect for family dinners or entertaining guests.
They take a little more effort to make but could be the perfect side to make a fancy dinner at home for date night or a special family treat when you can’t eat out at a restaurant.
Buttery Garlic Parmesan Risotto
For a restaurant-worthy feel, pair your Chicken Cordon Bleu with a creamy risotto. The rich, cheesy flavor of the risotto complements the Gruyere in the chicken, while the garlic and Parmesan add a delightful savory note. It’s a slightly indulgent side that elevates the meal.
Lemon Butter Orzo
Orzo pasta cooked in a light lemon butter sauce adds a zesty contrast to the richness of the Chicken Cordon Bleu. It’s light, bright, and easy to make, while still feeling fancy enough for a special dinner. Plus, who can resist melted butter over pasta?
Sautéed Mushrooms with Garlic and Thyme
Earthy, flavorful mushrooms sautéed in garlic and thyme bring a depth of flavor that enhances the Chicken Cordon Bleu. Their savory umami taste complements the richness of the Gruyere, and they’re easy to prepare.
Caramelized Brussels Sprouts with Bacon
For a flavorful veggie side, try Brussels sprouts caramelized with bacon. The crispiness and smoky flavor of the bacon pair perfectly with the prosciutto in the chicken, and yes, even my daughters will scarf these down!
FAQs
What are the typical ingredients for chicken cordon bleu?
The typical ingredients for Chicken Cordon Bleu include boneless, skinless chicken breasts, slices of Swiss cheese, and slices of ham.
The chicken is flattened, layered with ham and cheese, rolled up, then coated in breadcrumbs.
It’s usually pan-fried or baked until the chicken is cooked through and the cheese is melted and gooey inside.
What cheese is best for Chicken Cordon Bleu?
Gruyere is a fantastic option because of its rich, nutty flavor and great melting ability. Smoked gouda also works well, adding a unique twist.
Can I use different meats for Chicken Cordon Bleu?
Yes! While ham is traditional, prosciutto, capicola, or even pancetta can take this dish to the next level. They’re saltier and add more depth of flavor.
How do I keep the cheese from oozing out?
Make sure the chicken is rolled tightly and secured with toothpicks if needed. Some cheese may still leak if it melts more than Swiss, but it’s usually minimal.
Is it okay to bake Chicken Cordon Bleu without frying it first?
You can skip the frying step if you’re short on time or want to make it a bit lighter. The breadcrumbs won’t be as crispy, but it will still taste delicious.
Final Thoughts
This upgraded Chicken Cordon Bleu recipe takes a beloved dish and transforms it into something truly special in our house.
By swapping out the typical ham and Swiss for prosciutto and Gruyere, you get a meal that feels fancy without the restaurant price tag.
My family loves it, and every time we sit down to eat it, it feels like we’re enjoying a high-end dinner right in our own home.
Best of all, it’s still quick and easy enough for a busy weeknight. Give it a try and see how this simple upgrade can elevate your dinner game!
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can you bread and freeze the chicken cordon bleu upgraded to cook later?
Yes 🙂
Great recipe. I used sliced Gouda. Thx for a keeper Lauren.