Twisted Cordon Bleu

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Twisted Cordon Bleu

By: Kecia’s Flavor Breakthrough!

 I am very excited to share this recipe! I really like Chicken Cordon Bleu. I have a fond memory of it. I remember when I was very young going to a restaurant with my family, my grandfather ordered the blue blooded chicken. I laugh about it often when I see Chicken Cordon Bleu on a menu. This is my version, I call this Twisted Cordon Bleu because of the addition of the asparagus and the lack of breading and the use of Swiss cheese sauce instead of hollandaise. I hope you enjoy it!

 Serves 4



  • 2 Tbls olive oil
  • 2 Boneless skinless chicken breasts
  • 12 small spears of asparagus, cut to 4” lengths
  • 4 Slices deli smoked ham
  • 1 Cup shredded Swiss cheese
  • ¼ Cup shredded parmesan cheese
  • ¾ Cup cream
  • Salt and pepper to taste
  • 1 Tbls Chopped chives

In deep skillet heat about a ½ inch of water to a boil, place asparagus in for 1 minute covered with lid. Remove from heat and place asparagus in cold water.


Slice chicken breasts length wise in half place between two pieces of plastic wrap and pound with meat mallet to ¼ thick. 


Lay flat and place a slice of ham on each piece of chicken, then place asparagus spears on one end of the ham, roll up tightly and secure with tooth pick. 


In deep skillet with lid, heat olive oil. Place each chicken roll in and brown on each side for 3 – 5 minutes, and internal temperature is 165F. 


Remove from heat and place on platter, let rest for about 3 minutes.

Meanwhile while the chicken is resting make sauce, in saucepan heat cream until hot, add salt and pepper to taste, whisk in cheeses until smooth and creamy.

Plate chicken roll and spoon a generous amount of sauce over each one. 


Serve hot. I served mine with my Butter Chive Rice and a salad.

Daily Dish Magazine

Twisted Cordon Bleu

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  1. Joanne/WineLady Cooks

    Hi Kecia, This recipe sounds awesomely delicous. It looks easy enough to make which I always like. Thanks so much for sharing this recipe on Foodie Friends Friday Best of 2013 party this week. I’ve pinned this and will be sharing on my FB page this weekend.

    We look forward to seeing you again soon,

  2. Sue Lau / A Palatable Pastime

    I love the idea of using sauce instead of breading it and putting cheese inside. It seems more intuitive to do it this way!

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