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Chicken Cordon Bleu
Recipe by Chef RV Manabat
A fancy yet simple Swiss‑style Chicken Cordon Bleu stuffed with ham, string cheese and sweet pickles, breaded with panko and served with a luxurious truffle béchamel sauce. Perfect for a dinner that feels restaurant‑quality without the hassle.
MediumSwissServes 4
Printable version with shopping checklist
Source Video
1h 34m
Prep
32m
Cook
15m
Cleanup
2h 21m
Total
Cost Breakdown
Total cost:$19.31
Per serving:$4.83
Critical Success Points
- • Flatten chicken to even thickness
- • Seal the roll tightly before chilling
- • Chill for at least 1 hour before breading
- • Bread immediately before frying to keep crumbs crisp
- • Fry at the correct oil temperature (≈350°F)
- • Ensure internal chicken temperature reaches 165°F
Safety Warnings
- • Handle raw chicken with clean hands and sanitize all surfaces to avoid cross‑contamination
- • Hot oil can cause burns; use a splatter guard and keep children away
- • Do not use toothpicks inside the roll; they can be a choking hazard
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