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Nutrition Facts
Serving Size 1 (184g) Recipe makes 4 servings
Calories 377
Calories from Fat 241		(63%)
Amount Per Serving		%DV
	Total Fat 26.8g	41%
	Saturated Fat 13.9g	69%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.1g
Cholesterol 115mg		38%
Sodium 727mg		30%
Potassium 319mg		9%
Total Carbohydrate 4.7g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 28.7g		57%
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Chicken Cordon Bleu

Recipe #16809 | 20 min | 8 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jan 6, 2002

Yummy chicken!! This is asked for a LOT.

SERVES 4 (change servings and units)

Ingredients

4 chicken breast halves
4 slices deli ham
4 slices swiss cheese
flour (for dredging, save leftover flour)
3 tablespoons butter
1 chicken bouillon cube (crushed)
2 teaspoons minced garlic
1/2 cup milk
1/2 teaspoon onion salt
1/2 teaspoon chopped parsley

Directions

1
Pound chicken breasts flat.
2
Top each with ham and cheese.
3
Roll up and secure with toothpick.
4
Melt butter in 8-inch saucepan.
5
Roll chicken in flour and sauté for about 8 minutes or until lightly browned and juices run clear. Remove and keep warm.
6
To same pan add crushed bouillon cube and garlic.
7
Add 2 Tbs of reserved flour and cook and stir 1 minute.
8
Add milk, stirring until bubbly.
9
Add onion salt.
10
Return chicken and coat with sauce.
11
Sprinkle with parsley.

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Featured Reviews for This Recipe

From: cass and sam

On Jan 13, 2009

this was good. i didn't care for the sauce and maybe it was just because my chicken breasts were on the lager side but i had to bake mine (just 350 cover w/foil for about 15 min w/a few splashes on chkn broth) after browning so i didn't burn it and made sure in was dine through. thanks for the recipe!

0 people found this review helpful

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From: VickyJ

On Dec 30, 2006

This was incredibly easy! The only thing I didn't add was the parsley... I didn't have any on hand. Other than that, I made it like stated, though I think mine looks more folded over than rolled. It worked in any case. Thanks for the delicious chicken cordon bleu recipe!

1 person found this review helpful

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From: tinajoebob

On Sep 21, 2006

This was very good. When I used to make it, I didn't know to flatten the breasts, and it really makes a difference. I had to cook it much longer than suggested to get the centers done, and ended up cutting one in half to finish the center-but once I did that it took less than a minute to cook up. The sauce was nice and thick and tasty.

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From: jennifer jay

On Oct 1, 2004

this was sooo good. everyone raved about this recipe. decided not to make the sauce and used another recipe for bernaise sauce instead and cooked the chicken in olive oil. it turned out fabulous. my husband made a sandwhich for lunch the next day out of the leftovers. thanks for the great recipe.

1 person found this review helpful

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