Turtle’s Chicken Cordon Bleu

This is Turtle’s Chicken Cordon Blue. It’s absolutely amazing. I don’t know why other recipes don’t include a sauce. This one actually even includes blue cheese! A party winner every time.



  • 2 Chicken Breasts
  • Gruyere Cheese 6oz cut into thin strips
  • Thin sliced ham or beef
  • 1/2 to 1 cup bread crumbs Panco
  • 2 Eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon thyme


  • 6 oz Mushrooms Sliced
  • 1/2 Onion Diced
  • 2 Tablespoons blue cheese
  • 2 Tablespoons white wine
  • 2 Tablespoons Brandy
  • 2 Tablespoons Butter
  • 1/2 Cup Heavy Cream
  • 2 Tablespoons Worcestershire Sauce


  • Preheat oven to 350 degrees
  • In a pan, saute 2 tablespoons butter, onions and mushrooms until they are tender and caramelized. Set aside.
  • Mix panco, salt, pepper and thyme in a bowl. Set aside.
  • Beat eggs in a bowl. Set aside.
  • Flatten chicken to 1/8" thick. Layer ham/beef and cheese on top. Roll up chicken and tie with kitchen twine.
  • Dredge chicken roll into egg and and panco mixture. Move into fridge for 15 minutes to set.
  • Fry chicken on all sides until golden brown in butter or oil, about 30 seconds on each side.
  • Bake chicken in oven until it reaches an internal temperature of 160 degrees. Rest chicken for 10 minutes.
  • While chicken is resting, move sauce mixture back onto the heat. Add heavy cream, Worcestershire sauce, blue cheese, brandy and white wine. Salt and pepper to taste.
  • Slice chicken and top with sauce.

Related posts