Chicken Cordon Bleu with Béchamel Sauce

Cordon Bleu is one of the most distinctive recipes from Swiss cuisine. It follows the same breading principle as escalope, but with one important difference: the chicken is stuffed! Check out the details and secrets of this delicious recipe!

Progress: 6%Step 1 of 16

4 servingsBack to recipeMains

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/21 checked ingredients.

1 kilo boneless chicken breast fillets

Chicken seasoning

1 tablespoon chicken bouillon-flavored seasoning powderor1/2 teaspoon white pepper + 1/2 teaspoon curry + 1/2 teaspoon ground ginger

Dipping and breading the chicken

1 cup breadcrumbs1 cup flour2 eggs2 tablespoons white vinegar1/2 tablespoon baking powder

Stuffing the chicken

Slices of luncheon meat or mortadellaMozzarella cheese

Béchamel sauce

1 liter milk, or 4 cups liquid milk5 tablespoons flour3 tablespoons butter1/2 cup corn1 cup chopped mushrooms1/2 cup mozzarella cheeseSaltPinch of white pepperPinch of curryFor more from Nancy, here is Chicken Fajita

Step 1

Cut open each chicken breast from the side (butterfly) and season with the spices.

Cooking notes

Chicken Fajita

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Chicken Cordon Bleu with Béchamel Sauce cook mode | Zesta