Chicken Cordon Bleu

//Chicken Cordon Bleu

Originally posted on our Facebook page 11th December 2013.

Chicken Kievs are a big hit in this house and a regular. Tonight I thought I’d try cordon bleu.

Normally when I make things like this I use a whole chicken breast however people mentioned making chicken mince and using that instead so I gave that whirl tonight. I think I’ll stick to chicken breasts though when making this in the future as I prefer them. Mincing is a good option though as you can make more and extend the mixture.

I think the trick to this dish is using flavorsome ham and cheese. We used triple smoked ham and a sharp cheddar and it was delicious.

This made 3 cordon bleus.


Chicken Cordon Bleu
Serves 3
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
  1. 3 slices day old bread
  2. A handful of parsley
  3. 20g parmesan cheese, chopped
  4. Salt and pepper
  5. Place everything into bowl and blitz for 15 secs. Set aside.
  6. Any leftover unused breadcrumbs (that haven't touched chicken) can be frozen.
Cordon Bleus
  1. 500g chicken breast, chopped into 4 pieces each (was 2 breasts)
  2. 6 springs of parsley
  3. 50g shaved ham of choice
  4. 3 cubes of cheese, size is your preference or grated cheese
  5. 1 batch of the below breadcrumbs
  6. 1 egg, beaten lightly
  7. Preheat oven to 180 degrees. Line a baking tray with baking paper.
  8. Add chicken breast and parsley to bowl.
  9. Blitz on speed 6 for 10 secs or until a mince forms.
  10. Place 1/6th of the of mix onto the palm of your hand. Top with a cheese cube and some ham. Place another handful of mince on top and shape into a ball.
  11. Roll into egg and then into crumbs. Place onto baking tray.
  12. Repeat until you have three.
  13. Bake at 180 degrees for 35 minutes or until cooked through.
  14. You can fry them if you prefer.
  15. Alternatively, butterfly two chicken breasts and fill and crumb.
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By |2017-06-12T11:22:25+00:00May 26th, 2014|Categories: Lunch and Dinner|3 Comments

About the Author:

Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.


  1. Debi Goodwin March 7, 2015 at 10:37 am - Reply

    All these chicken recipes are great. I love filled chicken but it always falls apart. Mincing teh chicken first is a fab idea! thanx.

  2. Amy Hoffman April 1, 2015 at 1:55 pm - Reply

    I love all of your recipes they are great!
    Is there any way to stop all the middle stuffing oozing out while in the oven? I also have the same problem with the chicken and broccoli recipe too

    • Peta April 13, 2015 at 11:34 pm - Reply

      It just needs sealing really well. Make sure there are no gaps or cracks 🙂

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