Jul 14 2026
Restaurants›The Stamford Diner›Chicken Cordon Bleu Recipe

Chicken Cordon Bleu Recipe

Inspired by The Stamford Diner
Time1h 30m
Serves4

Black forest ham, Finlandia swiss and chicken veloute, mashed potatoes and asparagus, marsala cream sauce.

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Ingredients

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Main Ingredients

Mashed Potatoes

Asparagus

Marsala Cream Sauce

Method

Preparing the Chicken

  1. 1

    Prepare the Chicken

    Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are about 1/2 inch thick.

  2. 2

    Fill the Chicken

    Lay a slice of black forest ham and a slice of Finlandia Swiss cheese on each chicken breast. Roll the chicken tightly and secure with toothpicks.

  3. 3

    Breading the Chicken

    Set up a breading station with three plates: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each chicken roll in flour, dip in egg, and then coat with bread crumbs.

  4. 4

    Cooking the Chicken

    Heat olive oil in a pan over medium heat. Once hot, add the chicken rolls and cook until golden brown on all sides, about 4-5 minutes per side. Transfer to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.

Making Mashed Potatoes

  1. 5

    Boil and Mash the Potatoes

    Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 6

    Add Ingredients and Mash

    Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

Cooking the Asparagus

  1. 7

    Prepare the Asparagus

    Trim the tough ends off the asparagus. Toss with olive oil, garlic powder, and salt.

  2. 8

    Cook the Asparagus

    Spread the asparagus on a baking sheet and roast in the oven at 400°F (200°C) for about 10-15 minutes until tender.

Making Marsala Cream Sauce

  1. 9

    Prepare the Sauce

    In a saucepan, melt butter over medium heat. Add Marsala wine and let it simmer for about 5 minutes until reduced by half.

  2. 10

    Finish the Sauce

    Stir in heavy cream, salt, and pepper. Cook for an additional 5 minutes until the sauce is creamy and slightly thickened.

Serving

  1. 11

    Plate the Dish

    On each plate, serve a chicken cordon bleu with a side of mashed potatoes and roasted asparagus. Drizzle the marsala cream sauce over the chicken.

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