Posted in Kitchen-Cooking & Misc

Chicken Cordon Bleu

The other day, I was watching an old black and white movie and a woman in the movie said that she had made ‘Chicken Cordon Bleu’.
I’d heard of cordon bleu entrées several times over the years, but usually in reference to a restaurant menu. I don’t know why it never occurred to me that it could be made at home. I wondered just how hard it would be to make.
I went surfing around and came upon a really good recipe and decided to give it a go. I’m surprised at how easy the ‘Homemade Chicken Cordon Bleu’ recipe is to make.

This is one of the few recipes that I made real close to the published recipe.
I used:
Panko bread crumbs
Deli Black Forest Ham
Swiss Cheese slices
I didn’t use toothpicks, the chicken stayed rolled up quite nicely without them.
I checked the internal temperature of the chicken and made sure it was over 165°. I’m real careful about that.

I served the Chicken Cordon Bleu with baked squash and a baked yukon gold potato.
It was a hearty meal and very tasty. My husband sure enjoyed it too.I condsider my attempt at making Chicken Cordon Bleu a success. I’m always happy to add another tasty recipe to our menu.

Have you tried any recipes that were inspired by a mention on a movie or tv show?
Was it a success?

Wishing you a successful rest of the week.



recipe can be found at:
Taste of Home – Homemade Chicken Cordon Bleu




My hobby seems to be collecting hobbies and crafts. There's so many things to make and do that I can't focus on one single one for very long at a time. I blog to share my latest craft or thoughts with folks and hopefully get their thoughts and suggestions too.

12 thoughts on “Chicken Cordon Bleu

    1. Hi Tonymarkp
      Welcome to my blog.
      I agree, it is curious where the word bleu came from. Recipe have some of the strange names and phrases sometimes.
      Thanks for visiting and leaving me a comment.
      I hope you’ll visit again sometime.

      Liked by 1 person

  1. Oh I love Chicken Cordon Bleu! I usually make it with swiss cheese, cause swiss is yummy and usually on hand for my sandwiches I take to work for lunch. 🙂 I’ve also made it with provolone cheese, which is also yummy.

    I feel like I have tried at least a couple recipes because of hearing about them on TV shows or movies but for some reason I can’t think what they were specifically right now. I can say there is one I want to try: Braciole which there is an entire episode of Everybody Loves Raymond about. I did try a certain blend of tea because a character in a book I was reading (and very much enjoying) enjoyed it as her favorite tea. I learned that creamy earl grey isn’t my favorite tea ever, but it isn’t totally awful either.

    Liked by 1 person

    1. Thanks CW,
      Swiss cheese has a really nice flavor and is very versatile. We use it a lot.
      It’s interesting how drinks or foods sound so good in books or in a movie and in reality not be so hot. I guess that’s a compliment to writing skills of the writer. And sometimes, the foodies are winners. 🙂


  2. Looks delicious! Isn’t it great to find a recipe that works? I didn’t get a recipe from TV or movie, but I recently tried a recipe from Pinterest that is delicious and was pretty easy to prepare. It is Chicken Tetrazzini. The recipe makes a lot, so it’s good for a get together, too. Enjoy your weekend 🙂

    Liked by 1 person

    1. Thanks so much Ginny,
      I agree it’s great when a recipe works and is really tasty. Chicken Tetrazzini sounds delicious. It’s helpful to find a tasty recipe that makes a lot. You can feed several folks or freeze the leftovers for later. Have a great weekend. 🙂


  3. Just another great way to use that chicken that could have come from our farm. 🙂 I’m not much of a recipe follower unless I know it’s one the farmer would like. However, I did make a Hummingbird cake from a farm magazine recipe and it was good.

    Liked by 1 person

    1. Thanks so much Charlotte
      Did you know that whenever I buy chicken I wonder if it may have been raised on your farm. I figure not, but you never know. I like thinking it does though.
      Hummingbird Cake sounds delightful. A sweet treat for sure. Magazines is one of my favorite places to find recipes. I still get magazines, they’re an enjoyable break from the internet and digital devices. 🙂


  4. This recipe looks delicious. How did you flatten the chicken? I always tend to shy away from making Chicken Cordon Bleu because it sounds like a major process to get the chicken thin enough.

    Liked by 1 person

    1. Thanks so much Sheryl
      I used a meat tenderizer mallet. I flattened the breast down to about 1/2 inch. The recipe calls for 1/4 inch, but I thought that was too thin. If it had of been beef or pork I think that thinner would’ve worked okay. 🙂

      Liked by 1 person

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