Chicken Cordon Bleu

Serves 4


  • 4 chicken breast fillets
  • 4 thin slices (not shavings) of ham
  • 2 slices gruyere cheese (use tasty as an alternative)
  • ¼ cup of flour for dusting
  • 2 eggs
  • ½t salt
  • freshly ground black pepper
  • dried breadcrumbs for coating


  1. Lay chicken fillets between sheets of cling wrap and beat with a wooden rolling pin gently til flat.  Remove plastic wrap
  2. Fold 1 slice of ham and half a slice of cheese, and place this on each chicken breast.  Fold chicken in half to enclose the filling.  
  3. Secure with toothpicks and dust with flour.  Refrigerate for 1 hour.
  4. Beat eggs, salt and pepper together and dip chicken firstly into the egg, then into the bread crumbs.  Repeat this process to ensure each chicken portion has a good coating of crumbs.  Refrigerate to set the coating.
  5. Deep fry at 190ºC for approximately 6 minutes, or bake at 180ºC for 30-40 minutes, or until tender and juices in the chicken run clear.
  6. Serve with sauteed potatoes and freshly seasonal vegetables.