Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce

Total Time
Prep 15 mins
Cook 30 mins

This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
  3. Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
  4. Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
  5. Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
  6. Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
  7. Brown all sides of the rolled chicken, turning only once per side.
  8. Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
  9. Start preparing the sauce while the chicken is in the oven.
  10. Sauté shallots in olive oil over medium heat until translucent.
  11. Add sage and sauté until fragrant.
  12. Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
  13. Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
  14. Serve immediately once the chicken is removed from the oven.