Beazell's Cook Book

Chicken Cordon Bleu

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Chicken Cordon Bleu




6 boneless skinless chicken breasts (halved, pounded to 1/4 thin)

Beazell's Cajun Seasoning

1/3 cup mayonnaise

1 tablespoon olive oil

1/4 cup creamy Dijon mustard

6 thin slices prosciutto or ham

6 slices Swiss cheese or other cheese of your choice

3 tablespoons grated Parmesan cheese

1 teaspoon oregano

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1 1/2 cups dry Italian bread crumbs

Cooking spray



Preheat oven to 375 degrees. Prepare a baking dish by spraying with the cooking spray.

Season chicken breasts with Beazell’s Cajun Seasoning and set aside.

In a mixing bowl, combine mayonnaise and olive oil and whisk. In a separate bowl, combine Parmesan cheese, oregano, dry mustard, garlic powder and Italian seasoned bread crumbs. Mix thoroughly.

On each seasoned chicken breast, spread a very thin amount of Dijon mustard. Layer the prosciutto or ham then Swiss or other sliced cheese on each chicken breast. Carefully roll each filled chicken breast up making sure that the filling is completely enclosed.

Carefully roll each stuffed chicken breast in the mayonnaise and olive oil mixture to evenly coat. Then roll the chicken breasts, one at a time, into the bread crumb mixture. Place coated chicken breasts onto a baking dish that has been sprayed with cooking spray.

Bake for 20 to 25 minutes. Serve immediately and enjoy! Excellent with steamed vegetables.


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