When Gail and I signed up for a cooking class in Lyon, we expected good food—but what we got was pure magic. We learned to craft Chicken Cordon Bleu, asparagus with hollandaise, and roasted root vegetables à la Provence—each dish a perfect expression of French culinary tradition. Between the buttery splashes (my fault) and Gail’s artful precision (of course), we didn’t just pick up techniques—we brought home the flavors of France and a memory we’ll savor forever.
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Chicken Cordon Bleu
A classic French dish featuring tender chicken breasts stuffed with ham and melted Gruyère, coated in crispy breadcrumbs, and pan-seared to golden perfection before baking. A deliciously indulgent meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrées
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 slices of ham (thinly sliced)
- 4 slices of Gruyère or Emmental cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap. Pound gently until about 1/2 inch thick.
- Lay a slice of ham and cheese on each breast, roll tightly, and secure with toothpicks.
- Season the flour with salt and pepper. Dredge each chicken roll in flour, dip in beaten egg, then coat with breadcrumbs.
- Heat olive oil and butter in a skillet over medium heat. Brown the chicken on all sides.
- Transfer to a baking dish and bake for 20 minutes, until the chicken is cooked through. Remove toothpicks before serving.
