Cordon Bleu Chicken

  • 20 minutes preparation time and 30-40 minutes cooking time

    Preparation Time

  •  Moderate

    Difficulty Level

  • 4


The French term “cordon bleu” is translated as “blue ribbon”. According to the great encyclopedia of gastronomy, Larousse Gastronomique, this blue ribbon was worn by the members of the Order of the Holy Spirit. So, this term was extended and applied to food prepared to very high standards. Cordon bleu as schnitzel was first mentioned in Switzerland, during the 1940s.



  • 4 chicken breast fillets
  • 4 good quality ham slices
  • 4 good quality emmental slices
  • 3 eggs, lightly beaten
  • 150 gr bread crumbs
  • 80 gr flour
  • 1 tsp smoked paprika Sunspices
  • ½ tsp dried thyme Sunspices
  • Salt, pepper
  • 300 gr green beans
  • 60 gr hazelnuts, lightly toasted
  • 4 tbsp olive oil
  • 1 tbsp balsamic cream


  1. We preheat the oven to 200C/390F. Using a sharp knife, we butterfly the chicken breasts. We cover each fillet with cling film and we pound them with a heavy object so that they become wider and thinner. We season the fillets with salt and pepper and we place one ham slice and one cheese slice on top of each fillet. We roll up each breast and seal the edges shut.
  2. In a bowl, we put the flour, thyme and paprika and we mix. In another bowl, we put the beaten eggs and in a third one we put the breadcrumbs. We dip each fillet first in the flour, then we dip it into the eggs and, finally, we lay it in the breadcrumbs. We place the fillets in a pan, which we have first lined with parchment paper. We cook for 30-40’, until the chicken is thoroughly cooked.
  3. While the chicken breasts are being cooked, we cook the green beans in boiling salted water for 5’. We strain them and put them in a bowl. We add the hazelnuts, the olive oil and the balsamic cream and mix well. We serve the cordon bleu chicken breasts on plates and accompany with the green beans.

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