Chicken Cordon Blue Recipe
Chicken Cordon Blue Recipe?, or “Bleu”?
Spell as you will, this recipe makes your party an event.
The cordon bleu is an award given to an expert, aka “blue cord (ribbon)” - in this case an award-winning dish combining chicken, ham and cheese.
You’ll have an award winning party when you serve this timeless classic - there’s some work here, but this dish is too good to pass by.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
12 boneless, skinless chicken breast halves
pounded into thin pieces
24 slices of Swiss cheese
24 slices of ham
Salt, pepper and garlic
2 cups chicken stock, canned is fine
1 can cheese soup
Swiss Cheese, shredded
The chicken can be assembled the day before your party - just keep it refrigerated and cold as much as possible - only take out what you need to work with.
Pound each breast down to 1/4” thickness. Season with salt, pepper and garlic. Spread a slice of ham and cheese on the chicken and roll up, placing the seam down in a baking dish that has been sprayed with vegetable release. Don’t use the chafing dish pan for this. (If you need to use toothpicks, be sure to remove them before serving.)
Sprinkle seasoned breadcrumbs over the chicken, and bake at for 30 minutes at 350° . Remove from the oven, and allow to cool a bit.
Have your chafing dish fired up and ready to go. Pour a cup of chicken stock into the chafer and let it warm up.
Combine the cheese soup and the chicken stock. Pour it into the warm chafing dish. Cut the chicken breasts into bite size pieces, and place them in the chafer.
Add boiling water to thin the sauce if needed. And remember to check the water level under the food. If you need to add more, always add boiling water.
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