Chicken Cordon Bleu

Chicken Cordon Bleu

4 from 2 votes
Course Main Course
Cuisine French, Irish
Servings 4


  • 50 g flour
  • 4 eggs beaten
  • 200 g breadcrumbs
  • 4 chicken breasts skinless and butterflied
  • 4 slices ham
  • 400 g Comté cheese Emmental or cheddar sliced
  • Salt and pepper

Cheese sauce

  • 1 tbsp. butter
  • 1 tbsp flour
  • 200 ml milk
  • 100 g Comte cheese emmental or cheddar
  • Salt and pepper


  • In 3 separate bowls, place some flour, 2 eggs beaten, and the breadcrumb season with salt and pepper.
  • In the centre of each butterflied chicken breast, lay a slice of ham then the cheese. Fold it to close it tightly. place in the fridge for 30 minutes or in the freezer for 10 minutes to help for the next step.
  • Dip the chicken in flour, then the egg mixture then the breadcrumb to coat and seal the ingredients. Sprinkle chicken breasts with salt and pepper.
  • preheat the airfryer to 200˚C and add the chicken Cordon Bleu in the basket.
  • Roast for 20-25 minutes depending on the size of the chicken breast. Check for the chicken to be cooked through before serving!
  • In the meantime, prepare the sauce. For sauce, in a small saucepan, over medium heat, melt the butter and whisk flour for a minute. Whisk in the milk and keep stirring until boiling and smooth and thickened.
  • Remove from the heat and stir in cheese until melted. Check the seasoning and keep warm covered until needed.
  • Once the chicken is cooked remove it from the air fryer and serve immediately with your favourite sides (mashed potato and some salad leaves) and a drizzle of the cheese sauce.
  • If using a shallow pan and oven, drizzle 1cm of oil over medium heat, colour one side then turn and cook a further 2 minutes to colour. Add 50g of butter and allow to foam. place on a rack and finish in the oven for 10 minutes at 180-200˚C until the chicken is fully cooked through.
Keyword bechamel, bread, cheese, chicken, french, ham, Kevin Dundon

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