A friend and fellow food blogger Connie of Casa Veneracion wrote a review of her family’s trip to Tiolo(Philippines) recently. I saw the disappointing pictures of the chicken cordon bleu that she ordered. Consciously I said, “I can make better homemade chicken cordon bleu than that.” Actually I have made better ones before that the family enjoyed. It turns out I don’t have the recipe posted in the archives so here it is, my much much better version of chicken cordon bleu. I’m sure Connie has her own delicious version too but Connie my friend, this is for you 
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| Chicken Cordon Bleu |
- 4-5 pieces of boneless chicken breasts
- 5 slices of cheese(any kind, I used cheddar)
- 5 pieces of deli ham
- 2 cups of bread crumbs
- 2 eggs
- 1/2 cup of milk
- sprinkles of Italian seasoning
- sprinkle of salt & pepper
- clean toothpicks
- foil to line a sheet pan
- saran wrap
- Slice the chicken breasts in half. Lay down the 2 slices of chicken breasts on top of a saran wrap then fold over the other half of the saran wrap. Pound the chicken breasts until thin. Not too thin, just enough to be able to roll ‘em up.
- Arrange the pounded 2 chicken slices as if they’re one. Place 1 slice of ham on top, then a slice of cheese. Carefully roll up the stuffed chicken. Secure with a toothpick. Repeat the process to the remaining chicken breasts, ham and cheese.
- Preheat the oven to 355°.
- In a bowl, beat together the eggs and milk. Season with sprinkles of Italian seasoning, salt and pepper. Put the bread crumbs in a pie dish or plate. Line a sheet pan with foil.
- First, drench the stuffed chicken into the egg mixture. Then coat the chicken with breadcrumbs. Place it onto the foil-lined sheet pan. Repeat the process to the remaining stuffed chicken. Bake them in the oven for 35-40 minutes.
- Once done cooking, take the pan out the oven and let the chicken cordon bleu rest for 2-3 minutes before serving. There were 5 pieces but the platter could only accommodate 4 for the picture. Make sure to remove the toothpicks before slicing and serving.
Cut the fat out from the chicken if you want. I left a little bit of fat to help moisten the chicken when cooking.
I served my homemade chicken cordon bleu with mashed red skinned potatoes and green beans on the side.
For Food Friday. 
oh, i love your version! some fry theirs but you baked yours, which is way healthier! bookmarked!
thanks so much for sharing and linking over at Food Friday, Dexie
@maiylah, Yup I’ve always baked my cordon bleu.