Chicken Cordon Bleu with Cheese Sauce
Chicken breasts stuffed with ham and Swiss cheese, coated in crisp crumbs and baked, served with a warm cheese sauce.
Made with Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.61 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 738kcal
- 36.5gcarbs
- 3.4gof which sugars
- 33.8gfat
- 15.6gsaturates
- 70.1gprotein
- 1.5gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Slice each chicken breast horizontally to make a deep pocket, taking care not to cut through.
- 2
Fold a slice of ham around a slice of gruyere and push it into each pocket. Secure with a cocktail stick if needed. Season the outside with salt and pepper.
- 3
Put the flour on one plate, the beaten egg on a second plate, and the panko mixed with the paprika on a third. Coat each chicken piece in flour, then egg, then crumbs.
- 4
Place on the tray, drizzle with the oil and bake for 25 to 30 minutes until golden and the chicken is cooked through with no pink, reaching at least 75C in the thickest part.
27 min 30 s - 5
Warm your ready made cheese sauce (see the base recipe) in a small pan, loosening with a splash of milk.
- 6
Rest the chicken for 5 minutes, remove the cocktail sticks and serve with the warm cheese sauce spooned over and steamed greens.
Tips
- Press the pocket edges firmly shut so the cheese stays inside as it bakes.
- Use a thermometer if you have one. The chicken is safe when it reaches 75C in the thickest part, or the juices run clear.
- For extra crisp crumbs, spray or brush the coated chicken with a little oil before baking.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 2 days. Reheat at {t180} for 20 minutes until steaming hot all the way through. Can be frozen uncooked, breaded, for 1 month.
Questions
Why is it called cordon bleu?
Cordon bleu means blue ribbon in French and is used for top quality cooking. The dish of stuffed chicken is a modern 20th century creation.
Can I make it gluten free?
Not with this cheese sauce, which contains wheat flour. Use gluten free flour and crumbs for the coating, and see the base recipe for a gluten free sauce.
Can I pan fry it?
Yes. Fry in oil over a medium heat for 5 minutes per side, then finish in the oven for 10 minutes to ensure the middle is cooked.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
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