Recipes and Cooking Chicken Cordon Bleu Stuffed with ham and melty cheese, you can't go wrong with this chicken cordon bleu recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Bake Time: 40 mins Total Time: 80 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 ounce Gruyère or Swiss cheese (3x1-1/2x1-inch block) 6 very thin slices Black Forest or country ham (about 3 ounces) 6 large skinless, boneless chicken breast halves (about 9 ounces each) ½ teaspoon salt ¼ teaspoon ground black pepper ⅓ cup all-purpose flour 2 eggs, lightly beaten 2 tablespoon water 2 cup panko (Japanese-style bread crumbs) or soft bread crumbs ¼ cup vegetable oil Directions Preheat oven to 350°F. Line a shallow baking pan with foil; set aside. Cut cheese block into six 3x1/2x1/2-inch sticks. Wrap a slice of ham around each cheese stick. Using a sharp knife, cut a pocket in each chicken breast half by cutting horizontally through the thickest portion to, but not through, the other side. Stuff a ham-wrapped cheese stick into each pocket. Secure pockets with wooden toothpicks. Sprinkle chicken with salt and pepper. Place 1/3 cup flour in a shallow dish. In a second shallow dish combine eggs and the water. Place panko in a third shallow dish. Coat chicken with flour. Dip chicken into egg mixture, then into panko, turning to coat. In a 12-inch skillet heat 2 tablespoons of the oil over medium heat. Add half of the chicken; cook about 4 minutes or until golden, turning once. Transfer chicken to the prepared baking pan. Repeat with the remaining oil and chicken. Bake, uncovered, for 40 to 50 minutes or until chicken is no longer pink (170°F). Remove toothpicks before serving. Rate it Print Nutrition Facts (per serving) 619 Calories 27g Fat 19g Carbs 70g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 619 % Daily Value * Total Fat 27g 35% Saturated Fat 8g 40% Cholesterol 264mg 88% Sodium 814mg 35% Total Carbohydrate 19g 7% Total Sugars 1g Protein 70g Vitamin C 3.9mg 20% Calcium 310mg 24% Iron 2mg 11% Potassium 999mg 21% Folate, total 33.6mcg Vitamin B-12 1.1mcg Vitamin B-6 2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.