Plated or Poured: Chicken Cordon Bleu

During the holidays, I really like to dive back into cooking classic and timeless food. Chicken Cordon Bleu is as classic as it gets. This is a very good dish and will never cease to wow your dinner guest(s). The recipe is super easy and should take you no more than 45 minutes from beginning to the end to complete.


5-7 oz chicken breast

1/2 shredded Swiss cheese

2-3 slices of ham (we used prosciutto)

2 cups bread crumbs

1 whole egg

salt & pepper to taste


Heat oven to 275 degrees

Grab your chicken breast and clean it up. Then cut a nice cavity in the thickest part of the chicken breast and stuff it with the ham and cheese.

Once you’ve stuffed it, then start the breading process. Season the breast’s exterior with salt and pepper. Next you’re gonna want to dredge the chicken with flour, then dip the breast into the beat egg mixture.

Next, encase the chicken with all the bread crumbs. Make sure you in-case the chicken complete for a nice all around golden crispy shell.

Once stuffed/breaded, heat two tablespoons of canola oil at medium/high heat and pan fry the chicken on each side for 3 to 4 minutes. Toss pan into oven for 20 to 25 minutes.

Serve with veggies, salad or potatoes au gratin.


‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.