Chicken Cordon Bleu

I thought making CHICKEN CORDON BLEU would be terribly complicated until my friend, Tita Mina, taught me how to make one. And it was surprisingly good and easy making one. Cordon Bleu is a French term and if literally translated, Cordon Blue is “Blue Ribbon” which refers to an award for being excellent in culinary arts and usually awarded to women. Chicken Cordon Bleu is truly an award winning combination of chicken, ham, cheese and breading rolled together then fried, sometimes baked.


1/4 butter
6 skinless, boneless chicken breast halves
12 slices cooked/sweetened ham
6 slices cheddar or quickmelt cheese
2 eggs
1 cup bread crumbs
ground black pepper
cooking oil

Beat eggs in a bowl. Season with salt and pepper. Set aside

Pound chicken breasts to flatten them. Rub chicken breasts with butter, salt and pepper.

Top each chicken breast with cheese and ham.

Roll the chicken breast from edge to edge, securing the edge with toothpicks.

Dip the rolled chicken breasts in beaten eggs until all sides are coated Then, coat with bread crumbs.

Heat cooking oil in a large skillet over medium-high heat and deep-fry the chicken breast until all sides are browned. Remove from heat.

Then fry the remaining chicken rolls.

Remove the toothpicks from the fried chicken roll.

Slice according to desired slices, about 1/4 to 1/2 inch thick.

And serve your elegantly golden fried CHICKEN CORDON BLEU.

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