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Baked Italian Chicken Cordon Bleu

Baked Italian Chicken Cordon Bleu. Chicken Cordon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours in a baked version that helps reduce the fat too.

Italian Chicken Cordon Bleu. Condon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.

Italian Chicken Cordon Bleu

This Italian inspired chicken cordon bleu version is the kind of dish that I like to serve at dinner parties. This reason is simply because it can be prepared well in advance and then popped into the oven before your guests arrive.

These were large breasts and still only took about an hour to cook completely. I use a meat thermometer to test the centre.

While poultry is generally well cooked at 185 degrees F, I almost always cook these to 175.

Because the centre is not chicken, but cheese, at 175 degrees F the provolone is melted perfectly while the chicken is not dried out.

Low Fat Baked Panko Chicken Parmesan plated on a bed of spaghetti

Low Fat Baked Panko Chicken Parmesan with Roasted Tomato Jam

I also like to serve this particular stuffed chicken breast with Roasted Tomato Jam. That link will also include another recipe for a lower fat baked version of Chicken Parmesan.

Italian Chicken Cordon Bleu. Condon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.

Italian Chicken Cordon Bleu

To lower the fat content even more substitute extra lean ham and low fat cheese for the filling; still an outstanding meal.

Looking for more tasty chicken dinner ideas like this Italian Chicken Cordon Bleu?

Be sure to check out this newly updated collection of Our Top Ten Chicken Dinners from more than a decade online. These have been made literally millions of times and get the best reviews from our followers.

Top Ten Chicken Dinner Recipes collage with title text for Pinterest 

An economical approach

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts for Oven Fried Chicken Nuggets.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.Originally published May 2011.

Like this Baked Italian Chicken Cordon Bleu recipe?

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Italian Chicken Cordon Bleu. Condon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.

Italian Chicken Cordon Bleu

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Italian Chicken Cordon Bleu. Condon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.

Baked Italian Chicken Cordon Bleu

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Baked Italian Chicken Cordon Bleu. Chicken Cordon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.

Ingredients

  • 4 large chicken breasts, butterfly cut
  • 6 ounces provolone cheese
  • 2 cloves finely minced garlic
  • 1 1/2 cups, bread, cracker or cornflake crumbs
  • 2 tbsp dried mixed Italian herbs
  • 6 ounces thinly sliced capicola ham
  • egg wash, 2 eggs + 2 tbsp water whisked together
  • salt and pepper to season

Instructions

  1. Butterfly cut each chicken breast by placing it on a cutting board and slicing it in half horizontally. Cut toward the longest side of the triangle shaped breast. Do not cut all the way trough. Stop about a half inch from the edge and open up the chicken breast so that it has doubled in surface area.
  2. Lay each butterflied chicken breast flat.
  3. Season with salt and pepper on both sides and rub 1/2 clove minced garlic on the inside surface of the meat.
  4. Cut the provolone cheese into 4 sticks and wrap each one in 1 1/2 ounces capicola.
  5. Place the ham and cheese in the center of the flattened chicken and fold all sides of the breast meat toward the center to overlap.
  6. Flip the breast over so that the overlapped edges are on the bottom.
  7. Mix the crumbs with the Italian herbs.
  8. Dip the stuffed chicken breast into the egg-wash and then into the seasoned crumbs.
  9. Place fold side down on a parchment lined baking sheet and bake in a 350 degree oven for about an 50 to 60 minutes or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
  10. Serve with Roasted Tomato Jam and a side of Orzo Spinach Prima Vera.

Notes

4 large chicken breasts, butterfly cut
6 ounces provolone cheese
2 cloves finely minced garlic
1 1/2 cups, bread, cracker or cornflake crumbs
2 tbsp dried mixed Italian herbs
6 ounces thinly sliced capicola ham
egg wash, 2 eggs + 2 tbsp water whisked together
salt and pepper to season

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

4

Serving Size

g

Amount Per Serving Calories 750Total Fat 33gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 15gCholesterol 280mgSodium 1786mgCarbohydrates 23gFiber 2gSugar 3gProtein 86g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Bernie Robinson

Friday 24th of April 2020

Ref: Chicken Cordon Bleau Is there a video on how to prepare this lovely dish?

Carol

Friday 24th of April 2020

You are my absolute favourite go to person for any recipe I want to make. I have made a plethora of your recipes and never have I been disappointed. Keep up the excellent work. Carol

Cathy

Sunday 1st of December 2013

Made this for a dinner party last night, served with the roasted tomato jam and orzo...all of it was fantastic!!! Tasted great and not much work! Cheese wasn't as melty/runny as I remember having before (like your pic) but maybe that's because I used swiss instead of provolone.

Barry C. Parsons

Wednesday 30th of January 2013

Good stuff Tom! As you must know, any good recipe is just jumping off point for inspiration! Thanks for sharing.

Chef Tom Cooks

Tuesday 29th of January 2013

Great recipe! I just used deli ham, but it still tasted delicious

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