- Meat and poultry
- Cuts of chicken
- Chicken breast
- Breaded chicken breasts
This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time.
174 people made this
- 250ml milk
- 120g dried breadcrumbs
- 6 skinless, boneless chicken breast fillets - pounded to 6mm thickness
- salt and pepper to taste
- 6 slices cooked ham
- 6 slices Gruyere or Emmental cheese
- 2 tablespoons vegetable oil
- 1 tin condensed cream of chicken soup
- 125ml double cream
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat oven to 180 C / Gas 4.
- Place milk and breadcrumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with wooden skewers. Dip each chicken roll into milk, and then into breadcrumbs.
- Heat oil in a large frying pan over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a baking dish.
- In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
- Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Reviews & ratingsAverage global rating:(211)
Reviews in English (164)
by Cooking 101
This was good. I've made this several times but my husband is not a big fan of the soup so instead of the soup, I mixed 1/3 cup of butter, 1/3 cup flour, 1 3/4 cups of chicken broth (99% fat free) 2/3 cups of 2% milk. 1/4 tsp. pepper, 1/2 tsp. salt (optional) Mix well. Whisk in sauce pan till thickens then pour over chicken and bake.-04 Apr 2006
by Hot Chilli
This recipe tasted ok but didn't really work well. I found the cheese melted out of the chicken into the sauce which made the sauce yummy but the chicken rather bland. If I make this again I would dip the flattened chicken breasts in breadcrumbs, brown in the frypan then layer on a baking sheet & top with ham & cheese. I would make the sauce separately and serve with the chicken.-12 Sep 2002
by MAGGIE SUNFLOWER
Our family is very busy and this recipe was perfect! It was very quick and everyone thought it tasted great. We had no bread crumbs and so I altered the recipe by just laying out the chicken flat in a large casserole dish, topped with the swiss cheese and then the ham and just baked it for about 15 minutes. Then I topped it with the soup and cream sauce and baked it until the chicken was done. It turned out wonderfully. Next time I will try it with the bread crumb coating-31 Aug 2002
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Parmesan Crusted Chicken Cordon Bleu
Here's your classic chicken cordon bleu recipe, but coated in bread crumbs and Parmesan cheese for a crispy exterior AND made easily in the air fryer. Dress it up with a simple sauce like the Brandy Mustard Cream Sauce.
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Air Frying 101
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Parmesan Crusted Chicken Cordon Bleu
- 2 6-ounce boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- 4 slices Swiss cheese
- 4 slices deli-sliced ham
- ¼ cup all-purpose flour
- 1 egg beaten
- ¾ cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- Brandy Mustard Cream Sauce, optional
- Butterfly the chicken breasts. Place the chicken breast on a cutting board and press down on the breast with the palm of your hand. Slice into the long side of the chicken breast, parallel to the cutting board, but not all the way through to the other side. Open the chicken breast like a “book”. Place a piece of plastic wrap over the chicken breast and gently pound it with a meat mallet to make it evenly thick.
- Season the chicken with salt and pepper. Spread the Dijon mustard on the inside of each chicken breast. Layer one slice of cheese on top of the mustard, then top with the 2 slices of ham and the other slice of cheese.
- Starting with the long edge of the chicken breast, roll the chicken up to the other side. Secure it shut with 1 or 2 toothpicks.
- Pre-heat the air fryer to 350ºF.
- Set up a dredging station with three shallow dishes. Place the flour in the first dish. Place the beaten egg in the second shallow dish. Combine the panko breadcrumbs and Parmesan cheese together in the third shallow dish. Dip the stuffed and rolled chicken breasts in the flour, then the beaten egg and then roll in the breadcrumbs-cheese mixture to cover on all sides. Press the crumbs onto the chicken breasts with your hands to make sure they are well adhered. Spray the chicken breasts with olive oil and transfer to the air fryer basket.
- Air-fry at 350°F for 14 minutes, flipping the breasts over halfway through the cooking time. Let the chicken rest for a few minutes before removing the toothpicks, slicing and serving.
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Comments (9)Post a Reply
I’ve made this twice already, and I’m making it again tonight!
This is my son’s favorite. It does take a little time, and I haven’t quite mastered the art of rolling up chicken, but it has turned out great every time!
I prepared this dish in January 2020 from your Air Fryer cookbook. I have both of them. I had a craving for the harder and time consuming version from my mother’s cook book but was so happy and remembered that Blue Jean Chef had a quicker and just as good as my mothers recipe. I made two batches of it because when I am on a craving for something, midweek I want it again. I did reheat it in the Air fryer and it was just as good as the first one I prepared on that Monday. Thanks Blue Jean Chef for a wonderful and delicious recipe. Thanks for always sharing with your fans. Love to Hazel and LouLou. :.)
I followed the recipe ingredients, including the brandy cream sauce, exactly, but I had to cook the breasts in my big oven on a rack set inside a sheet pan, The two chicken breasts I had thawed out were really huge and wouldn’t have fit too well in the air fryer. I just cooked them until the instant read thermometer read 165 F – about 40 minutes.
Let me tell you, they were DELICIOUS! My husband just made grunting noises while he ate his. I could only eat half of mine, but I reheated the other half for lunch the next day and it was great. These were way better than some chicken cordon bleu I have ordered in upscale restaurants. Thank you, Meredith! Another winner.
I have decided to try your 7 day Air Fryer meals. Day 3 is just as wonderful as day one. Your recipes are top notch. Thank you for sharing!
I’ve made these a number of times, and each time they came out deliciously. This air fryer version by Meredith is so much easier and faster than the conventional, oven baked versions.
Excellent recipe – made it with the brandy cream sauce. Will be making it again soon.
How do i make in oven
I dont have a air fryer?
If you don’t have an air fryer, you could try this in your oven by placing the chicken on a rack over a sheet pan. Set your oven to 375ºF and bake for about 20 minutes, or until the chicken registers 165ºF on an instant read thermometer.
I made this last night and it was delicious. I didn’t have breadcrumbs or flour on hand but used crushed pretzels instead which I have to say was really yummy. My boyfriend (who hates chicken) couldn’t get enough. Thanks for sharing!
8 of 12
King Ranch Chicken Casserole
Recipe: King Ranch Chicken Casserole
It&rsquos no wonder why this recipe is one of our all-time reader favorites. This hearty one-dish meal combines store-bought ingredients with freshly cut vegetables to save time without losing flavor or nutrients. You can substitute pre-shredded cheese and pre-chopped onions to cut prep time and leave out green chiles and cumin if your family doesn&rsquot like a lot of heat. Just combine all the ingredients and let the oven do the rest for a Southwestern-style classic that tastes even better as leftovers the next day.
Creme Vichyssoise (Chilled Cream of Potato and Leek Soup)
When I have a choice, hot or cold, I usually choose hot – summer over winter, love over indifference, beach over ski mountain and hot soup over cold. However, there was something oh so satisfying and therapeutic about this famous cold soup. The day I made it, there happened to be an unusual amount of tension building in the air. Maybe it was because there were too many family projects happening at once on a weekend day when what we all probably needed was to just chill. Or that the Moon was making an opposition to Pluto and a square to Uranus. Not sure, but a shift was needed. At the end of the day, this creamy cool soup was welcomed. It dissipated the yoga Agni and fiery emotions that lingered heavily in the air and refreshed our spirits.
Also, BTW – This was the first time my kids tried cold soup. They loved it, went back for seconds and their moods lifted. If you are preparing it for a dinner party you can make in advance. Another LCB recipe for my kid friendly and favorites list. And just a little history about Vichyssoise – Even though Vichy is a city in central France, this chilled soup is known to be created by a chef from the Unites States. It returned to France and took on the name Vichyssoise and now relates to cold soups in general – not just potato leek. LCB uses just the whites of the leeks and a little potato to yield a smooth texture and refreshing taste. Enjoy this classic.
Blanquette de Veau a’ l’ Ancienne (White veal stew with onions and mushrooms)
Lets face it – unless eating at Per Sa, veal can be tough. Slow and low cooking, like in this French stew recipe, insures a fullproof tender meat every time. The homemade veal stock and delicate yet rich yoke and creme fresh sauce make a midweek veal meal extra special. And another bonus is that this veal cut is relativity inexpensive and often already packaged in cubes for stew at your local butcher or grocery store. Continue reading &rarr
When starting this cheesy chicken noodle casserole, it’s important to sauté your veggies first. Don’t skip this step. It brings out their balanced mellow flavors and produces a more cohesive flavor profile in the finished product. Trust me on this one.
Pasta – One important thing, though. Be sure you only cook your pasta just until al dente so it doesn’t turn into a mushy mess in the oven.
You’ll also want to use a hearty type of pasta that can withstand the high oven temp without disintegrating. For instance, I don’t recommend angel hair for this recipe.
All about that crunch. Want to really jazz up this casserole? Sprinkle some crushed crackers over the top after baking, when the cheese is still bubbly and gooey. The extra texture is drool-worthy, while the added flavor of the cracker packs a fun punch.
Tools to Make
To say that this chicken noodle casserole recipe comes with a big red easy button is an understatement. The main thing you need to pull this off is a 9吉 casserole dish. Simplicity at its finest!
How Long Can You Keep This In The Fridge?
Casseroles and storage go hand in hand. Simply transfer your chicken noodle casserole recipe to an airtight container and it’ll stay fresh and yummy in the fridge for up to 4 days.
Can You Freeze This?
Yes, but as with all pasta dishes, the pasta texture will get quite a bit softer and a lot of the sauce will be absorbed. If you choose to go ahead with freezing, it will last up to six months if stored properly in an airtight container.
Chicken Cheese Casserole Make Ahead Tips
This chicken cheese casserole recipe comes together so quickly once you start, but there are a few ways to speed things along if you plan ahead.
You can break down your rotisserie chicken up to four days in advance (make sure to store your chicken pieces in a sealed container in the fridge!). You can also prepare the sauce and store it up to four days as well.
One thing I love to do for meal prep help is to pre-chop all my veggies and store them in the fridge. A lot of vegetables can last up to a week or more if treated properly!
This heart chicken noodle casserole recipe is ideal when you have a craving for the classic chicken noodle soup but you need to feed a crowd or you just need a quick wholesome meal. Pair it with a crisp vinaigrette salad and some buttery roles and you’re good to go!
Of course, you could always just make Instant Pot chicken noodle soup if you’re so inclined. That’s one way to cure the craving!
Cook school confidential: cooking with bread
We invited chef Merlin Labron-Johnson of the Michelin-starred Portland restaurant in London to Le Cordon Bleu to help extol the virtues of real bread. Take a look at the dishes everyone cooked.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Good flour, yeast, water and salt is all that’s needed to make a really good loaf of bread, but all too often we rely on industrially-made, additive-filled sugary alternatives. However, with the rise in popularity of sourdough and a whole movement dedicated to spreading the word about ‘real bread’, the UK is starting to sit up and take notice of just how special bread can be.
That’s why we organised a cook school and demonstration all about bread at the legendary Le Cordon Bleu in London. Hosting proceedings was Merlin Labron-Johnson, one of the hottest chefs in the capital at the moment – he took time out of his busy service at the Michelin-starred Portland and more relaxed Clipstone to share his love of proper bread.
Merlin knows just how important quality ingredients are, and he was keen to wax lyrical about his favourite flour supplier, Gilchesters Organic, based near Newcastle-upon-Tyne. The chef makes all his own bread in-house and believes Gilchesters Flour is the best in the country. But foodies cannot live by bread alone, so Merlin incorporated it into two of his most famous recipes.
To start, the chef showed the group how to make Brussels sprouts with burnt bread purée. The base was made up of burnt toast, black garlic (which lent the dish an almost aniseed flavour) and sticky, caramelised onions whizzed up into a smooth purée. This was simply topped with flash-fried sliced sprouts and sweetheart cabbage, drizzled with brown butter and raspberry vinegar and a few flaked almonds.
Food waste is important to consider in any kitchen, be it professional or at home, and it’s a topic Merlin is particularly passionate about. That’s why his second dish made use of something that is all too often ignored – calf brains.
While the cook school was all about the versatility of bread, it was clear that the brains were going to steal the show. Offal has a sense of bravado about it and brain is possibly the most visceral of the lot, despite being the least ‘in your face’ in terms of flavour. It’s actually very mild and creamy, with a foamy texture similar to sweetbreads. They’re simple to cook, too – once the brains have been soaked for twenty-four hours in milk to remove all the blood and poached in stock for ten minutes, they can just be dredged in seasoned flour (again from Gilchesters Organics) and fried in butter and lemon juice.
Merlin then whipped up a simple sauce made from veal stock, capers and parsley, which added another layer of flavour. There was still one thing missing from the dish, however – the bread. A slice of very crusty, flavourful sourdough was toasted and placed on the plate, with the perfectly cooked calf brain plonked on top. If you want to give the recipe a go yourself, take a look at the recipe here.
Once everyone had polished off their brains on toast, it was time for Le Cordon Bleu’s own chef Dominique Moudart, a master baker who knows how to create some of the finest loaves in the world. He demonstrated how to make a sweet Easter bread, plaited and filled with sweet dried fruit. It was like the nicest, lightest brioche the group had ever tasted, and certainly looked the part. Everyone left with a new appreciation of bread – both baked from scratch and incorporated into recipes – with a realisation of how important quality ingredients are when baking at home.
Feasts of Veg
- Author : Nina Olsson
- Publisher : Kyle Books
- Release Date : 2018-06
- Genre: COOKING
- Pages : 192
- ISBN 10 : 0857834479
Following on from the success of Bowls of Goodness, Nina moves from casual bowl food to celebrating in style. This joyful book focuses on delicious festive vegetable dishes that are easy to make. The recipes are driven by modern plant-based cooking inspired by kitchens from around the world: with Mediterranean, Asian, Northern European and Middle Eastern flavours. Chapters include Small Bites, Celebration Salads, Midsummer, Midwinter and Al Fresco, Plated, Hearty Meals and Sweet Endings. This is food for relaxed parties with a pick-and-mix attitude, but there are also stand-out dishes to feed the whole party and more fine-dining plates for dinner parties. And Nina gives handy tips on creating a balanced meal, cooking recipes in advance and how to make recipes vegan and dairy-free. Recipes include a Smorgasbord, Summer Rolls, Herbed Lentil, Beetroot and Feta Salad, Golden Kerala Curry and Midsummer Dream Cake. Nina makes vegetarian cooking fun and sociable - the recipes, in themselves, are worth celebrating!
Air fryer scotch eggs
I tried to make scotch eggs once before and gave up in a huff as it all fell apart. These air fryer scotch eggs from Thyme and Joy were a whole different story: 3 ingredients, an air fryer, and no disintegrating snacks! Everyone loved them, and I was very pleased with the result.