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Stuffed Chicken Breasts Cordon Bleu


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  • 4 large boneless skinless chicken breasts (1 1/4 to 1 1/2 lb)
  • 1/4 cup finely shredded Swiss cheese (1 oz)
  • 1/4 cup finely chopped ham (1 oz)
  • 2 tablespoons real bacon pieces (from 2.8-oz package)
  • 2 tablespoons butter, melted
  • 1/3 cup Progresso® plain dry bread crumbs


Adapted from


Step 1

1. Heat oven to 350°F. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.

2. In small bowl, mix cheese, ham and bacon. Spoon evenly into pockets
in chicken; secure openings with toothpicks.

3. Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken breast in butter; roll in bread crumbs to coat. Place in ungreased 8-inch square (2-quart) glass baking dish. Sprinkle any remaining bread crumbs over chicken.

4. Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Remove toothpicks before serving.

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