Chicken Cordon Bleu – Amy Roloff (2024)

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Chicken Cordon Bleu – Amy Roloff (1)

I have made this dish often but it has been a while. I’m not sure why because it is one of my favorites. As I mentioned in my ARLK YouTube video for this recipe, one of the first times I made it was for friends. We all had graduated from high school and I was off to college and two of them had enlisted in the military. I wanted to make ‘a very nice meal’ as a send off to them and that’s what I did. The dish turned out great and they loved it. We had a great time going down the high school memory lane and didn’t say good-bye until we meet again. As time passes, I catch up with them once in a while.

I had made this meal the traditional way. I pounded out the boneless-skinless chicken breast. Layered it with thin slices of ham and cheese and rolled up the chicken jelly roll style. Dip each roll in flour, egg wash and bread crumbs and cook it. Then put a nice wine mustard creamy sauce on top of it. I love this dish.

This time around I wanted to make it a little easier and just as good. I chose to put a slightly thicker sauce on top of the chicken before baking it instead of on top after it is finished. I could go either way.

Here is my version of making Chicken Cordon Bleu.

  • Servings: 4-5
  • Difficulty: Intermediate
  • Print

‘Chicken Cordon Bleu


  • 4 Chicken Breast, boneless and skinless
  • ½ cup Flour for dusting
  • Salt and Pepper
  • 2 tsp Garlic Powder
  • 4 – 8 thin slices of Ham, I used Black Forest Ham from the deli
  • 8 slices of Provolone or Swiss Cheese.

Sauce: #1 This is the one I use for this dish

  • 4 – 6 Tbsp Classic Plain Ricotta Cheese
  • 4 tsp of Brown Mustard
  • Pepper
  • 2 tsp Chives, chopped
  • Dash of Nutmeg, if desired

Sauce: #2 More traditional

  • 1 ½ Tbsp of Butter
  • 1 ½ Tbsp Flour
  • Salt and Pepper
  • 2 Tbsp Brown Mustard
  • 1 ½ cup Milk
  • ¼ cup Parmesan Cheese, grated
  • Salt and Pepper
  • Dash of Nutmeg

Garnish: Chives and Parsley, chopped


  • Preheat oven to 325 degrees
  • Pound out 4 Chicken Breast. This will help to tenderize and make them evenly in size for cooking. I chose to cut each breast in half because they were large pieces and made them more into serving sizes. This is not necessary though.
  • In a small shallow baking dish add in the Flour, Salt and Pepper and Garlic Powder. Mix all together.
  • In a large oven proof sauté pan or cast iron pan add olive oil and heat up the pan on medium to high heat.
  • Do not pat Chicken Breast dry but keep them slightly moist. Dredge each piece in the flour mixture and place in the hot pan. Cook each breast til a nice golden color, for about 5 minutes. Turn the chicken over and cook for about another 5 minutes til done. Since we pounded out the chicken breast it should not take too long.
  • Meanwhile, in a small bowl combine the Ricotta cheese, brown mustard, Pepper and Chives and mix all together until combined.
  • Once chicken pieces have cooled slightly, add a piece of cheese to each piece, then add a piece or two of the ham, add about a tsp or more of the cheese mustard sauce on top of the ham and top with one or more of the cheese slices.
  • Place the oven proof pan in the oven and bake for about 15 minutes til the cheese has melted and the chicken is heated through.
  • Garnish with Chives and Parsley and Serve.

I paired this with Lemon Asparagus and White Rice.

If you would like to have more of a sauce over the Chicken Cordon Bleu here is a sauce you can make. The only changes I would make in baking the chicken is to bake it til the cheese has melted and drizzle the sauce over it when you take it out of the oven.

Sauce #2

  • In a small saucepan, melt the butter. Add in the flour and cook for about 1 minute or more til the flour just hints at turning color.
  • Slowly add in 1 cup of the milk and mustard and cook til the sauce thickens slightly.
  • Add in the cheese and nutmeg and any additional milk if needed to loosen up the sauce and cook til the cheese has melted and the sauce is smooth. Taste. Add in salt and pepper if needed. Cook for one minute more.
  • After the chicken has baked in the oven and the cheese has melted, drizzle the warm sauce over the chicken. Garnish with chopped Chives and Parsley.


Chicken Cordon Bleu – Amy Roloff (2024)


What does cordon bleu mean literally? ›

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

Why do they call it chicken cordon bleu? ›

The owner of the restaurant was so happy about the idea that he offered her 'the cordon bleu' (the blue ribbon) a French metaphor for an excellent cook. The modest lady answered that she does not need a blue ribbon, but that 'cordon bleu' would be a nice name for her creation.

Does Aldi have chicken cordon bleu? ›

ALDI Kirkwood Cordon Bleu Stuffed Chicken Same-Day Delivery or Pickup | Instacart.

Where did Le Cordon Bleu come from? ›

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel.

What is the cordon bleu controversy? ›

In 2013 it paid $40 million to settle a class-action lawsuit brought by former students who alleged Career Education oversold the benefits of a Cordon Bleu diploma, leaving them with large student loans and only poor-paying restaurant industry jobs.

Why is cordon bleu so famous? ›

The History of Le Cordon Bleu

Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

What is the blue in chicken cordon bleu? ›

It is fun to note, though, that the term “cordon bleu” translates to “blue ribbon” in French and has its roots in the special order of French knights. In 1578, Henry III of France established that the highest order of knighthood be acknowledged by a blue ribbon.

What's the difference between schnitzel and cordon bleu? ›

A similar dish to cordon bleu is schnitzel, which is also made with pounded thin meat that is breaded and fried until crispy. However, schnitzel is not typically filled with ham and cheese like cordon bleu is.

What is another name for chicken cordon bleu? ›

Chicken Involitini (Cordon Bleu)

Did Arby's get rid of the chicken cordon bleu? ›

We didn't discontinue the Chicken Cordon Bleu Sandwich, but some Arby's locations decided to stop carrying it.

What is red bag chicken at Aldi's? ›

You might recognize our Kirkwood Frozen Breaded Chicken Breast Fillets by another name popularly used by ALDI fans: “Red Bag Chicken”. With no added hormones or steroids, these frozen chicken breasts are the perfect addition to any meal, as they are fully cooked and easy to prepare.

What is in Aldi red bag chicken? ›

What is Aldi's Red Bag Chicken? Red Bag Chicken is simply frozen breaded chicken breasts that are fully prepared and ready to cook. The chicken is seasoned with sugar, salt, onion powder, garlic powder, paprika, barley flour, and chicken broth and when cooked is crispy on the outside and juicy and tender on the inside.

Why is Le Cordon Bleu so expensive? ›

It's a business, they will charge whatever people are willing to pay. They may say it's because of equipment, or what you get with that price tag but the truth is simply put, just about how much they can pull out of your bank account. Graduate with honors and 40K of debt (still paying).

Who first made chicken cordon bleu? ›

The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.

What to serve with chicken cordon bleu? ›

The 20 Best Side Dishes To Serve With Chicken Cordon Bleu
  • 01 of 20. Air Fryer Asparagus. ...
  • 02 of 20. Smashed Baby Red Potatoes. ...
  • 03 of 20. Oven-Roasted Corn On The Cob. ...
  • 04 of 20. Twice-Baked duch*ess Potatoes. ...
  • 05 of 20. Crispy Smashed Brussels Sprouts. ...
  • 06 of 20. Scalloped Potatoes. ...
  • 07 of 20. Roasted Broccoli. ...
  • 08 of 20.
Mar 2, 2024

What does Bleu mean in English? ›

Bleu or BLEU may refer to: the French word for blue.

What is the meaning of the word cordon? ›

English (Staffordshire and Derbyshire): metonymic occupational name from Middle English corduan cordewan 'leather from Cordova' a type of leather made from goatskin typically used in making shoes.

What is the blue in cordon bleu? ›

The dish, which is Swiss in origin—a derivative of schnitzel—takes its name from the French term “cordon bleu” in reference to the wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

What does Bleu mean in culinary? ›

There are four basic ways the French order steak. Bleu means very rare, quickly seared on each side. Saignant, literally meaning bloody, is a bit more cooked than bleu, but still quite rare.

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