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Chicken Cordon Bleu

Emeril prepared this chicken cordon bleu recipe from his new book, "Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style Pan-Fried Catfish.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Cordon Bleu

Source: The Martha Stewart Show, November 2009


  • 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces sliced Swiss cheese (4 to 6 slices)
  • 4 ounces thinly sliced prosciutto or Black Forest ham
  • 1 cup all-purpose flour
  • 1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup fine unseasoned dried breadcrumbs
  • 3 tablespoons olive oil


  1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.

  2. Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."

  3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

  4. Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place breadcrumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."

  5. Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.

  6. Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

Reviews (3)

  • OSullivan 2 Jul, 2010

    I made this twice, and it was quite good. However, the chicken breasts I used were a little too thick, so I couldn't taste much of the cheese or prosciutto, so I suggest you use thinner chicken breasts. Also, I had a hard time getting the breading to stay on, even though it was delicious.

  • mcintoro 29 Jun, 2010

    This was quite easy to make and very good. I added some corn meal into the flour mixture to give it more crunch in the end, and that really worked. The size is quite large, each piece was enough for 2. I would make it again.

  • bucatino 24 Mar, 2010

    I made this and it is a lot better than the frozen one I'm use to. Pretty easy to make too.

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