Chicken Cordon Bleu Assembly Instructions

Chicken Cordon Bleu Assembly Instructions

sara reillyApril 14, 2021

Wholesome Humpday - April 14, 2021


Chicken cordon bleu, stuffed with swiss cheese & black forest ham and panko crusted. Served with lemon herb rice pilaf, garlic grilled Washington grown asparagus and a salad with bacon ranch.


  • One pan chicken cordon bleu
  • One pan rice pilaf
  • One bag asparagus
  • One container salad with bag croutons
  • One container dressing



  • Preheat oven to 350. Once up to temperature, put covered into oven. Bake for 25 minutes, remove lid and continue cooking approximately 20-25 more minutes until internal temperature reaches 165 degrees.
  • Heat rice in the oven covered with a tablespoon of water for 20-25 minutes or to an internal temperature of 165 degrees. Alternatively it can be microwaved in a safe container by stirring every minute or heated on the stovetop in a skillet on low stirring frequently.
  • Cook asparagus under a broiler for 2 minutes, turn and cook for another minute or two to an internal temperature of 165 degrees.
  • Drizzle or toss vinaigrette with salad and croutons.


    • Divide cordon bleus, rice and asparagus on dinner plates.
    • Serve salad on seperate plates or bowls.

    Notes from Sara:

    Named for the apron strings of Chef's of the past, Cordon Bleu is a stuffed chicken schnitzel that originated in Switzerland after World War II. It was always a favorite of my family growing up, I hope you enjoy it as much as we do.