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Oma's Easy Chicken Cordon Bleu Recipe ❤️

➤ by Oma Gerhild Fulson

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Chicken Cordon Bleu ... German-style! Yes ... check it out ... https://www.quick-german-recipes.com/chicken-cordon-bleu-recipe.html

Does your chicken cordon bleu recipe, aka Hähnchenrouladen, sound difficult? Try this easy version and impress your guests! Hey, don't just wait for company. Your family will love this too! 

If you're looking for great dinner ideas for company and want German chicken recipes, you may not think about Cordon Bleu. To me it always sounded very extravagant and very expensive and very French and very difficult.

It's really nothing more than the very German Rouladen made with chicken breast. And, doing it this easy way, you don't even have to pound the chicken breast to make it thin.

Just cut a pocket inside and stuff. However, if you want, you can pound it and then roll it up with the ham and cheese. That's how I did it in the photo above. The easy way is shown by my granddaughter below. 

Have Oma by your side ... helping you

Easy enough for kids to make!

Here's my 12-year old granddaughter, Lydia, making these. She did these all by herself, from cutting the pockets to stuffing to breading. 

chicken cordon bleu

Chicken Cordon Bleu Origins

I was surprised to find out that this original recipe appears to come from Switzerland and not France. The term 'Cordon Bleu' is French and translates as 'Blue Ribbon' and is the name of a cooking school.

As a recipe, it is a meat wrapped around cheese and then breaded and either pan fried or deep fried. There are many versions of this with Schnitzel Cordon Bleu one of the more popular German ones. It uses veal instead of chicken.

But, always willing to tackle something new, I experimented. I soon realized it's neither expensive nor very French nor very difficult.

Oma says,

Always willing to tackle something new, I experimented with this recipe. I soon realized it's neither expensive nor very French nor very difficult.

Frying this chicken roulade is an alternative, but using the oven is so much easier. I find this is such an easy chicken recipe that I'm not only going to save it for company. It's such a great dish for just my hubby and me!

Oma's Easy Chicken Cordon Bleu Recipe ❤️


  • 4 chicken breast, deboned and skinless
  • 4 slices Black Forest ham
  • 4 slices cheese (Emmental, Gruyere, etc.)
  • salt, pepper
  • 1 cup flour
  • 2 eggs
  • 2 tbsp milk
  • 1 - 2 cups seasoned bread crumbs


  1. Prepare chicken by cutting into the thickest part of the chicken breast to create a pocket.
  2. Roll a slice of cheese inside of a slice of ham and stuff inside the pocket.
  3. Repeat for remaining chicken breasts.
  4. Season chicken with salt and pepper.
  5. Put flour into a shallow bowl. Into a second shallow bowl, beat the eggs and milk. Put the bread crumbs into a third shallow bowl.
  6. Dredge a stuffed chicken breast in the flour. Dip into the egg mixture. Then, roll in the bread crumbs. Place onto a plate. Repeat with remaining chicken breasts.
  7. Cover dish and place in fridge for about 20 minutes to help breading stick to chicken. (Can be kept for 1 day in fridge before baking.)
  8. Preheat oven to 400° F.
  9. Place chicken breasts onto lightly greased, rimmed cookie sheet. Bake for about 25 - 30 minutes or until done (160° F on thermometer).
  10. Makes 4 servings.


  • Use a mixture of your favorite cheeses.
  • Use a toothpick to hold the pocket closed.
  • Instead of cutting a pocket, butterfly the chicken breast. Place between plastic wrap and gently pound until about ¼ inch thick. Season with salt and pepper. Place ham and cheese along the long end. Roll up and continue with the dredging process. 

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See More of Oma's Poultry Recipes here: https://www.quick-german-recipes.com/german-meat-recipes.html

Leave a comment about this recipe or ask a question?

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I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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plate of chicken cordon bleu, sliced, with house salad as a side dish

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