Crispy Oven-Baked Chicken Cordon Bleu

In a hurry? I’ve got you — recipe below.

There’s a reason Chicken Cordon Bleu feels classic: tender chicken, savory ham, and melty cheese all wrapped together. But the version I’m sharing here feels elevated yet simple, thanks to a few clever techniques and thoughtful swaps that make it manageable for a weeknight — and impressive enough for company.

A Little Note from My Kitchen

This recipe is inspired by a Chicken Cordon Bleu from Tyler Florence via Food Network. What I love about his version isn’t just the classic combination of tender chicken, savory ham, and melty cheese — it’s the smart techniques that help the rolls hold together and bake beautifully.

I’ve kept the spirit of the original while making a few practical tweaks. Instead of four full chicken breasts, I use two large breasts sliced in half lengthwise to create four thin cutlets. It’s more economical, cooks more evenly, and gives you a better balance of chicken, ham, and cheese in every bite.

I also swapped the traditional flour for cassava flour and replaced part of the breadcrumbs with lupin flakes for a protein- and fiber-forward coating that still bakes up crisp and golden.

One clever technique from the original recipe remains: briefly wrapping the rolls in plastic wrap to help them hold their shape. It gently compresses the chicken, keeps the filling tucked inside, and makes the rolls easier to coat. You can even refrigerate them this way until you’re ready to bread and bake.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Crispy Oven-Baked Chicken Cordon Bleu

Servings: 4

Prep Time: ~20 minutes

Cook Time: 20–25 minutes

Total Time: ~40–45 minutes

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What You’ll Need

• 2 large boneless, skinless chicken breasts, sliced in half lengthwise to make 4 thin cutlets

• 8 thin slices Serrano ham (or prosciutto, regular ham, or capicola)

• 4 rectangular slices Gruyère cheese

• ¼ cup cassava flour, seasoned with kosher salt and pepper

• 2 eggs, beaten and seasoned

• ½ cup lupin flakes

• ½ cup gluten-free panko

• Leaves from 4 sprigs fresh thyme

• 1 clove garlic, minced

• 2 tablespoons unsalted butter, melted

• 2 teaspoons extra-virgin olive oil (for the pan)

• Kosher salt and freshly ground black pepper

Let’s Cook

1. Preheat the oven to 350°F.

2. Place each chicken cutlet between two sheets of plastic wrap and gently pound to about ¼-inch thickness.

3. Remove the top plastic layer. Lay 2 slices of Serrano ham across each piece of chicken and top with 1 slice of Gruyère cheese.

4. Roll each piece tightly into a log, tucking the sides in as you go.

5. Wrap each roll snugly in plastic wrap and twist the ends (like a candy wrapper). This helps the rolls hold their shape and keeps the filling secure. If you'd like, you can refrigerate them wrapped for several hours before breading.

6. Set up three shallow bowls:

   Bowl 1: Cassava flour seasoned with salt and pepper

   Bowl 2: Beaten eggs with salt and pepper

   Bowl 3: Lupin flakes, gluten-free panko, fresh thyme, minced garlic, salt and pepper, & melted butter. Stir the crumb mixture until evenly coated.

7. Lightly oil a baking pan with 2 teaspoons olive oil.

8. Unwrap one chicken roll at a time and coat in this order: Flour → Egg → Buttery crumb mixture

9. Press the crumbs gently so they adhere well, then place the rolls seam-side down in the baking dish.

10. Bake 20–25 minutes, until golden and cooked through.

11. The chicken is done when the internal temperature reaches 165°F (74°C). Let the rolls rest a few minutes before slicing into pinwheels or serving whole.

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Why This Works

A few simple techniques make this recipe especially reliable:

• Butter in the crumbs: Helps the coating stick to the chicken and bake up evenly crisp.

• Plastic wrap shaping: Keeps the rolls tight and prevents the filling from slipping out.

• Oven baking instead of frying: Creates a golden crust without standing over hot oil.

• Lupin flakes + gluten-free panko: Add protein and fiber while still delivering a light, crunchy texture.

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What to Serve With It

This dish feels special — but it’s still just dinner.

For company

• Lemon-garlic green beans

• Mashed cauliflower with roasted garlic

• Arugula salad with shaved fennel and vinaigrette

• Dry white wine (Sauvignon Blanc or unoaked Chardonnay)

For weeknights

• Roasted asparagus

• Maple-roasted Brussels sprouts

• Quick sautéed kale with olive oil and lemon

• A spoonful of Dijon mustard or a simple Dijon cream sauce is lovely alongside, though these golden pinwheels are flavorful enough to stand on their own.

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Quick Variations

Cheese swaps

Comté, Fontina, Emmental, Havarti, or Swiss with a little sharp white cheddar.

Ham swaps

Prosciutto for classic flavor, capicola for spice, or regular deli ham for convenience.

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Nutrition Estimate (Per Serving — 1 Roll)

Calories: ~520

Protein: ~48g

Fat: ~32g

Total Carbs: ~9–10g

Fiber: ~3g

High in protein, moderate in fats, and lower in carbohydrates.