Print Recipe

Mini Chicken Cordon Bleu with Champagne Sauce




  • 2 (4 ounce) chicken breasts
  • 4 ounces shredded Swiss cheese
  • 4 ounces julienne ham
  • Egg
  • Flour
  • Bread crumbs
  • Toothpicks


  • 4 ounces butter
  • 4 ounces flour
  • Champagne


  1. Flatten chicken breasts. Place Swiss cheese on chicken, then ham. Roll up, pin with wooden picks. (Use 4 per roll.) Cut the roll between toothpicks. Place slices in flour, coat well, then in egg wash (water and egg), then into bread crumbs.
  2. Place in fryer (350 degrees F) and fry until lightly brown. This will set the product. At this point you can remove from oil, cool and place in refrigerator until needed.
  3. To re-heat, place in 350 degrees F oven until internal temperature reaches 165 degrees F.
  4. To make the sauce, make a roux out of the butter and flour. Add champagne until desired consistency is obtained.
  5. Serve over chicken.

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