Making Chicken Cordon Bleu with Butcher Block

Thursday, March 14, 2019

Print this page Email A Friend!

There are thousands of ways to cook a chicken; this week Butcher Block shares with Thursday Food how to make chicken cordon bleu.

The dish originated in Switzerland in the 1940s and rose in popularity in North America during the early 1970s. Butcher Block stocks all the ingredients needed to make a delicious chicken cordon bleu. Top-quality chicken, European cheeses, smoked ham and Private Label Italian Blend seasoning, to add a bit of zing to the dish.

The dish is straightforward — a tenderised chicken breast is filled with ham and cheese, tightly rolled, coated in breadcrumbs then baked (or, if you're in the mood to indulge, fried). Start with three fresh chicken breasts and three slices of smoked ham. Use a kitchen mallet or meat tenderiser to pound the chicken breasts until they are a quarter-inch thick. Season each side with salt and pepper and pop back in the fridge until ready to assemble. Season all-purpose flour with salt, pepper and paprika. Whisk two eggs and set aside. Liberally season breadcrumbs with Butcher Block Private Label Italian seasoning and set aside.

Set up an assembly line with the flour, eggs and seasoned breadcrumbs side-by-side. Take the chicken out the fridge and on each breast place a slice of Swiss cheese (Brie and mozzarella are great alternatives) and a slice of smoked ham (or prosciutto or Serrano). Tightly roll and secure with a toothpick. Dredge the chicken roll-ups in the flour, then the eggs, then the seasoned breadcrumbs. Place on a baking sheet and bake in a 350°F preheated oven for 35 minutes (or until golden brown). If the chicken cordon bleu is rolled tightly and indulgence is on the menu, feel free to fry them.

The dish is great to take for lunch or serve for a low-fuss mid-week dinner.

However, if you don't feel like making chicken cordon bleu from scratch, Butcher Block has them portioned and ready to take home.


For more tips and to purchase your weekend meats, pop by:


Master Meat Crafter Gregory Burrowes

Located at Butcher Block, Upper Manor Park Plaza Shop #A7

Or telephone 876-668-4481

Now you can read the Jamaica Observer ePaper anytime, anywhere. The Jamaica Observer ePaper is available to you at home or at work, and is the same edition as the printed copy available at




1. We welcome reader comments on the top stories of the day. Some comments may be republished on the website or in the newspaper � email addresses will not be published.

2. Please understand that comments are moderated and it is not always possible to publish all that have been submitted. We will, however, try to publish comments that are representative of all received.

3. We ask that comments are civil and free of libellous or hateful material. Also please stick to the topic under discussion.

4. Please do not write in block capitals since this makes your comment hard to read.

5. Please don't use the comments to advertise. However, our advertising department can be more than accommodating if emailed:

6. If readers wish to report offensive comments, suggest a correction or share a story then please email:

7. Lastly, read our Terms and Conditions and Privacy Policy

comments powered by Disqus



Today's Cartoon

Click image to view full size editorial cartoon