Ultimate Chicken Cordon Bleu

Total Time
Prep 15 mins
Cook 45 mins

This is such a decadent meal. Great for company. Serve with brown and wild rice blend and a salad.

Ingredients Nutrition


  1. Pound chicken breasts if they are to thick.
  2. Place cheese and ham on each piece.
  3. Fold edges of chicken over filling, secure with small bamboo skewers.
  4. Mix flour and paprika and coat chicken pieces.
  5. Heat butter in large skillet and cook chicken till browned on all sides. Add juice (or wine) and bouillon. Reduce heat simmer for 30 minutes till chicken is no longer pink.
  6. Remove skewers and transfer chicken to a platter.
  7. Blend cornstarch with cream in small bowl, and whisk slowly into skillet.
  8. Cook, stirring till thick, and pour over chicken.
  9. Garnish with parsley.


Most Helpful

I cook chicken almost completely then finish in oven while making sauce which I double & add real bacon pieces too. It's def heaven!!! Thanks for sharing :)

dallen388 September 16, 2011

This is one rich dish. I used monterey jack also, with a little sharp cheddar mixed in. It paired well with the apple juice and ham. No doubt what makes this "ultimate" is the luscious sauce ladled over the chicken. It also makes a substantial amount, unlike other recipes where you often need to double the ingredients. I served it with a baked potato, but rice with some of that lovely sauce spooned over would be a perfect accompaniment to this elegant entree. This is truly gourmet Chicken Cordon Bleu, restaurant-quality and an excellent choice for dinner guests. Hopefully, they'll be guests you want to invite back, because this dish is sure to entice them to return to your dining table.

Christmas Carol January 12, 2011

When your husband says, "this is the best (fill in the blank) that I ever ate," you know you have a winner! Ultimate is right - there wasn't any left after dinner. We had to sub Monterrey Jack for the Swiss and I added just a dash of cayenne to the sauce at end but used the rest of the ingredients in the original. Thanks for sharing this great recipe!

WildLime June 15, 2010

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