Chicken Cordon Bleu


We tried this recipe last year after having it in our collection of bridal shower recipes for several years. It’s really easy to make and we often pair it with a vegetable and rolls that can be baked at the same temperature.  Enjoy!!


  • 2 boneless chicken breasts (thin sliced if available)
  • 2 slices ham (lunchmeat or holiday ham leftovers)
  • 2 slices swiss cheese
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon Emeril’s Essence seasoning
  • 1/8 cup italian bread crumbs
  • 2/3 teaspoon vegetable oil
  • minced parsley


If unable to find thin sliced boneless chicken breasts, pound chicken flat. Place one ham and cheese slice on each piece of chicken. Sprinkle chicken with parsley, garlic powder, Emeril’s Essence seasoning, salt and pepper. Roll up chicken and secure with three or four tooth picks. Push the tooth picks in so protrudes from bottom side. This will allow for the chicken to be elevated slightly and keep the bread crumbs from getting soggy in case of oozing cheese. Brush with oil and coat with bread crumbs.

Place on nonstick baking sheet. Bake @ 350 degrees for 35 minutes.

Yield: 2 servings

Slightly Modified Version of Recipe from Laura Egle (friend)


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