How to Make Chicken Cordon Bleu

Chicken Cordon Bleu is one of those classic French dishes that’s perfect for a dinner party. Using just a few simple ingredients, it’s also affordable to make. I prepare my chicken cordon bleu recipe with boneless chicken breast halves, proscuitto (you can also use ham), and gruyere cheese slices. All you do is pound out the chicken, stuff it, and roll it and then sear it on both sides.

My Sous Vide Supreme is perfect for chicken cordon bleu. In fact, I can make up the roulades a few days in advance and seal them. Then, when company comes over, all I have to do it cook it in the water bath and sear it up for dinner. In this video, I’ll show you how to make chicken cordon bleu.


How to Make Chicken Cordon Bleu


  • 4 chicken breast halves
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • Salt and pepper
  • 2 tablespoons chopped rosemary
  • 12 slices prosciutto
  • 12 slices gruyere cheese


  1. Thaw chicken and pat dry. Cover with plastic wrap and pound each chicken breast so it doubles in size and is an even thickness. Season with salt and pepper on both sides.
  2. Layer each piece of chicken with 3 slices of prosciutto and 3 slices of cheese. Roll up each roulade and seal in a Sous Vide plastic wrap. Alternatively, if you don't have a Sous Vide Supreme, you can sear each piece of chicken in a buttered pan, then bake at 375 F for 25-30 minutes.
  3. If using the Sous Vide Supreme, once chicken is sealed, place in a 146 F water bath for 2-6 hours.
  4. Remove chicken from pouches.
  5. In a saucepan, sear chicken in 1 tablespoon olive oil and 2 tablespoons butter until just browned on both sides. Remove chicken and add 2 tablespoons chopped fresh rosemary and another 1 tablespoon butter.
  6. Cut up chicken roulades and serve with orzo pasta, spooning a bit of the rosemary butter on top.