Chicken Cordon Bleu

Chicken Cordon Bleu

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  • Prep Time


  • Total Time


  • Servings



  • Chicken Breasts, skinless, boneless

  • Swiss Cheese

  • Boiled Ham

  • ½

    Stick Butter

  • Bread Crumbs

  • ½

    Cup Dry White Wine

  • Pinch Sage

  • Pinch Basil

  • ¼

    Cup Heavy Cream

  • Salt and Pepper


Pound Chicken breasts on both sides, lay flat and place a slice of Swiss cheese and a slice of ham on top. Fold over to make like a sandwich. In a pie plate, melt 1/2 stick of butter, roll stuffed chicken breast in butter, then breadcrumbs. Very quickly fry in pan with a little oil. Remove from pan, do each breast individually. When finished browning chicken leave drippings in pan, add 1/2 cup dry white wine and boil down to about half. Add pinch of sage and basil and 1/4 cup heavy cream, stir until smooth. Turn heat off, re-add chicken and put in oven for 40 minutes at 375 degrees.


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