Gorgonzola Chicken Cordon Blue

  • 45 mins total
  • 15 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Last night I decided to make Chicken Cordon Blue. I had some fantastic Gorgonzola cheese and I decided to use it instead of the traditional gruyere cheese. A bit more tangy, so make sure not to over salt the chicken breasts. I also did something different: I used two chicken breast together, one intop of the other. The result was excellent. The cheese was trapped in and I was able to feed my 7 years old more chicken. Cooking it at medium heat was the trick. It give it a nice golden color, did not burn the outside crust, and the chicken was fully cooked. I also put it in the oven for 5 minutes just to make sure the chicken was completely cooked all the way through but not at the expenses of a burned crust.
Simple rice and peas with butter was a perfect pairing.

Tonight’s July 7, 2010 dinner:

Gorgonzola Chicken Cordon Blue
Rice and peas with butter

Giangi's Kitchen Signature


Nutrition Facts
Gorgonzola Chicken Cordon Blue
Amount Per Serving
Calories 84 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 63mg21%
Sodium 56mg2%
Potassium 146mg4%
Carbohydrates 6g2%
Protein 9g18%
Vitamin A 60IU1%
Vitamin C 0.4mg0%
Calcium 6mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Gorgonzola Chicken Cordon Blue

  • 45 mins total
  • 15 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 8 5-ounces boneless and skinless chicken breast halves
  • 4 slices of ham or prosciutto
  • 1 cup dry unseasoned breadcrumbs
  • 1 large egg(s)
  • 1 teaspoon water
  • ¼ cup flour


  1. Trim any fat around the edges of the chicken breasts, rinse and pat dry. Place the chicken breasts one at the time between sheets of wax paper and pound gently with a mallet until about 3/8 inch thick. Season each piece of chicken with salt and pepper.

  2. Cover four chicken breast with the ham and the gorgonzola. Place the other half of the chicken breast over it. Keep it in place with the help of toothpicks at each end of the breasts.

  3. Combine in a wide shallow bowl the bread crumbs, salt, pepper and the dry sage and marjoram. In another bowl, whisk together the egg with the water. Spread on a plate the flour.

  4. Working 1 at the time, press both sides of each packet in the flour, then in the egg mixture and coat with the breadcrumbs mixture, patting with fingers to insure that the crumbs adhere well.

  5. In a large skillet over medium heat, add the butter and oil. When the butter is melted add the packets to the skillet and cook until nicely browned. Using a large spatula turn and cook the other side.

  6. If the crust starts to look a bit too golden and start to burn, put in a warm oven, 350ᵒ for 5 -7 minutes, to insure the inside is all the way cooked.


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