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Chicken Cordon Bleu

A French Classic as an Easy Freezer Meal.....
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 10 people
Calories: 713kcal


For the Smoked Mornay Sauce

  • 5 oz butter
  • 3/4 cup flour
  • 2 quart milk warmed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pinch nutmeg
  • 8 oz smoked cheese grated


  • Place your chicken breasts between 2 zip lock bags and pound them as flat as you can with out destroying them completely. (Optional) season the flattened chicken breast with a touch of salt and pepper.
  • Place a slice of ham and 2 slices of swiss cheese on each chicken breast and roll them tightly. Secure with a toothpick.
  • Create a station with 3 mixing bowls. One will have 1/2 of the flour (unseasoned). One will have the milk and the eggs whisked together, and the third will have the rest of the flour all of the panko bread crumbs and the seasonings listed above (salt, pepper, garlic powder, and onion powder).
  • roll your cordon bleu in the unseasoned flour to coat well. Dust off. Then dip it in the egg milk mixture. Finally roll it in the seasoned flour and bread crumb mixture. Set on a tray and let it rest for 5 minutes.
  • Heat a skillet with some oil to 375F. Fry your breaded chicken till all sides are golden brown. This should only take a few minutes. REMOVE THE TOOTH PICKS
  • After they are finished frying bake them in a preheated oven 350F for 25-30 minutes. Take the chicken out of the oven and let rest for 5 minutes. Enjoy!!

Cooking the Mornay Sauce

  • Warm your milk on the stove top in a pot. (this reduces the cooking time by half)
  • In a separate pot on a medium heat whisk together the melted butter and flour. Be sure to whisk continuously as you cook for about 5 minutes to cook out the flour taste.
  • Continuing to gently whisk the mixture as you add the seasonings and after another minute go ahead and add your warm milk.
  • As this thickens up you can add your grated cheese and once it reaches a fluffy and thick consistency remove from heat and let it cool slightly.

To Freeze and Reheat

  • Once your cordon bleu has cooled completely you can wrap each one in tin foil then cling film. Place your wrapped cordon bleu in a freezer friendly zip lock bag and freeze.
  • The Smoked mornay sauce can be frozen in freezer friendly containers as well
  • To reheat take out the cordon bleu, allow it to thaw, bake in a 350F oven for 20 minutes and serve hot
  • To reheat the sauce, allow it to thaw and heat in a small sauce pan till it comes together and has a nice thick consistency. Serve hot.


Serving: 1roll | Calories: 713kcal | Carbohydrates: 52g | Protein: 70g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 197mg | Sodium: 493mg | Potassium: 962mg | Fiber: 2g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 3mg | Calcium: 489mg | Iron: 4mg