Taco-Spiced Chicken Cordon Bleu

A classic chicken Cordon bleu is thinly pounded chicken breast wrapped around ham and cheese, breaded and then pan-fried. However, I wanted to try my own spin on the dish by using some Latin-inspired flavors and baking it in the oven.

I armed myself with parchment paper and plastic wrap to make the preparation, rolling and cooking process a lot cleaner and quicker. When it came to the chicken’s assembly, I used Trader Joe’s Lacey Swiss & Colby Marbled Cheese, which is lactose free. In general, I love olives and wanted to fit them in somehow. Placing them in the center of the roll added a pleasant tanginess that worked really well with the sweetness of the ham and nuttiness of the cheese.

To give the chicken its crunch, I used panko breadcrumbs in my dredging mixture made with taco seasoning and Parmesan cheese. Although the salsa is optional, I definitely recommend it as it really brought all of the ingredients together. A light salad was the perfect accompaniment to complete this meal!

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Parchment paper
Plastic wrap
2 boneless skinless chicken breasts, pounded to 1/4″ thin
1 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons taco seasoning
3-4 thin slices Black Forest deli ham
3-4 thin slices Swiss cheese (I used Swiss & Colby marbled cheese)
2 tablespoons diced green olives
1 egg, beaten
Prepared salsa (optional)


1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Lay one of the pounded chicken breasts onto a clean surface lined with plastic wrap. Place ham slice(s) into center of chicken (about 1/4″-1/2″ from the edges). Place cheese slice(s) on top of ham. Sprinkle green olives onto cheese. Using the plastic wrap, slowly and gently roll the layered chicken breast while tucking ends inside, almost like a burrito. Wrap completely in the plastic and set aside, seam side down. Repeat layering and rolling process with second pounded chicken breast.

3. Place beaten egg in a shallow plate and set aside. Using a storage bag, shake together taco seasoning, grated Parmesan cheese and panko breadcrumbs until blended well. Pour into a separate shallow plate. Dip rolled chicken into beaten egg, covering all sides thoroughly, and then roll completely into breadcrumb mixture.

4. Lay coated chicken rolls onto baking sheet, seam side down. Bake until chicken is no longer pink in center, about 25 minutes. Top with desired amount of salsa and serve.

***This recipe has been included in the Tastytuesdays party hosted by Joanne of “What’s On The List?”***

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