Oven Crispy Chicken Cordon Bleu

Sep 28, 2010 by

This is probably one of the easiest recipes to make when you’re just sitting there staring at your chicken breasts wondering what the hell you’re going to do tonight. We use Applegate farms Nitrate/Antibiotic/Hormone-Free sliced ham that we can find in our deli at Target. But Hormel has been making a “free” version too that I’ve seen in most supermarkets.

I also use mayo as my go-to coating for many recipes. For me, it’s better than just eggs because I like the flavor the mayo lends without having to add a ton of stuff to the coating – the slight tang of the vinegar and you never need to add salt. That being said, feel free to use a plain egg wash.

I also used crushed pork rinds for the coating. If you would have told me six months ago that I’d be routinely using pork rinds in my cooking I would have laughed dead in your face. But, there it is. They work great as a binder, they’re all natural, and they crisp up delightfully in the oven making an excellent coating for this recipe.

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  1. Jess

    Apparently I'm a 12 year old boy, giggling while thinking of your starting at breasts. Even if they are chicken ones.

    But yum! This sounds really good. I may have to try it out.

  2. Amanda Strassner

    I've never had a pork rind in my life, but I already had them on next week's shopping list to try out. And now I've just added ham and swiss cheese to the list so I can make these. =]

  3. Sunny

    Just don't forget about the toothpicks that are holding them together….like I did one time.
    Not a PLEASANT experience.

  4. Emily @ Joyful Abode

    Were we just on the same wavelength or were you inspired by my blog post? I posted this one week before your post: http://www.joyfulabode.com/2010/09/21/grain-free-chicken-cordon-bleu-make-and-freeze/

    They ARE good aren't they?

  5. Amanda Strassner

    The hardest part of this dish for me was finding pork rinds, lol! Finally tracked them down in the Latin American foods aisle.

    I made them last night, exactly the way you did, and they were great. My husband went back for seconds so I think he liked them too. I never thought to use mayo to make a coating stick, I'll have to use that in other recipes.

  6. Jessica

    I didn’t have any pork rinds so we used grated parmesan cheese instead. It gave a nice light crispness that worked.

  7. Alice

    These were so good! I added a dab of dijon mustard to the mayo that I rubbed on before breading. Yum.

    I buy pork rinds two bags at a time, grind them up in the food processor and keep in a zip-lock in the freezer. This lasts for several months & I add it to all sorts of things.

  8. I can’t find pork rinds anywhere in Perth (Australia), can I use coconut flour?

    • AndreAnna

      I have found coconut flour to be kind of powdery on chicken and as breading. Do you have any other nut meal?

  9. I’ve never tried pork rinds before (I just looked it up on Wikipedia to see what is was lol) but these look really yummy.

    I think I’m going to try it with a little mustard inside and no cheese.

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