Homemade Chicken Cordon Bleu

French

This homemade chicken cordon bleu is extra tender, with a gooey cheese center and halal turkey.

Make it with or without a Thermomix, then pan-fry or bake for an easy, family-friendly dinner on busy weeknights.

Why This Halal-Friendly Chicken Cordon Bleu Is a Family Favourite

Homemade cordon bleu is one of our favourite comfort dinners, especially for my husband and me.

The only challenge in the UK is finding good-quality halal turkey slices.

Then I spotted Najma brand at Tesco, gave it a try, and we were instantly sold. It’s flavourful, nicely textured, and finally tastes like the turkey ham I’d been missing for years.

That perfect turkey-and-melty-cheese combo naturally led to a homemade version that’s easy and truly satisfying.

To save time, I use my Thermomix to mince the chicken and mix it with the cheeses, but a regular food processor, or even a sharp knife and a bit of patience, works just as well.

Why minced chicken? It’s simpler to shape than flattened fillets, seals around the filling more neatly, and stays wonderfully moist after cooking.

With a little egg and cheese in the mix, you get tender cordon bleus that disappear fast. Prefer the classic flattened chicken style? I’ve linked the video at the end of the post.

Ingredients for 7 cordon bleus

• 500 g chicken breast (cut into chunks; minced for a soft, easy-to-shape filling)
• 50 g grated Emmental (mild, melty)
• 50 g grated Parmesan (adds depth and savoury flavour)
• 20 g cornstarch (Maïzena) (helps the mixture hold together)
• 1 egg (binds and keeps the texture tender)
• 1 tsp salt (adjust depending on cheese and turkey slices)
• 3½ slices halal turkey (about ½ slice per piece)
• 7 slices melty cheese (for a gooey center)

For breading

• Breadcrumbs (for crunch)
• 1 egg, beaten (to help breadcrumbs stick)

Step-by-step instructions for an easy cordon bleu recipe

Thermomix method

• Mince the chicken: Add chicken chunks to the bowl and mix 10 sec / speed 4. Scrape down if needed.
• Make the mixture: Add Emmental, Parmesan, cornstarch, 1 egg, and salt. Mix 30 sec / speed 4 until smooth and cohesive.
• Divide: Split into 7 equal portions.
• Shape: With wet hands, roll one portion into a ball, then flatten to about 12 cm wide.
• Fill: Place ½ slice turkey + 1 slice melty cheese in the center.
• Seal: Fold over and pinch edges firmly to prevent leaks.
• Rest/organize: Place in a dish, separating each piece with cling film so they don’t stick.

No Thermomix method

• Mince the chicken: Use a food processor in short pulses (don’t purée), or chop very finely with a knife.
• Mix: In a bowl, combine minced chicken with grated cheeses, cornstarch, 1 egg, and salt until it holds together.
• Shape, fill, seal: Follow the same steps as above (7 portions, 12 cm, fill, pinch edges well).

Breading + cooking (both methods)

• Breading: Dip each cordon bleu into beaten egg, then coat with breadcrumbs on both sides. Press gently to help them adhere.
• Pan-fry: Heat a shallow layer of oil over medium heat. Cook until deeply golden on both sides (about 4-6 min per side).
• Oven option: Bake at 180°C for ~25 minutes (flip halfway if you like).
• Serve hot with a fresh salad.

What to serve with cordon bleu (sides + sauces)

• Crunchy crudités salad platter with a lemony vinaigrette to balance the richness
• Oven fries or air-fryer potatoes for an easy “bistro” plate
• Creamy mash potato, sweet potato, or cauliflower)
• Roasted vegetables (carrots, courgette, broccoli, green beans)
• Quick sauces: creamy mustard, creamy mushrooms, or Ranch Dressing

Troubleshooting (anti-fail tips)

• Cheese leaking: pinch edges tightly; double-dip in egg + crumbs if needed; oil must be hot (not smoking) to seal quickly.
• Dry cordon bleu: keep heat at medium; avoid overcooking; shape an even thickness.
• Breading falling off: pat surfaces dry; bread carefully; chill 15 minutes before cooking.

Storage, freezing, reheating

• Fridge: up to 2 days in an airtight container (paper towel helps reduce moisture).
• Freezer: freeze raw (separated with parchment/cling film) or cooked once fully cooled.
• Reheat: use a low pan or oven to keep the coating crisp (microwave softens it).

Variations & substitutions

• Cheese swaps: Comté (nutty), Gouda (extra melty), or “cooking mozzarella” for a stretchy center.
• Halal options: halal turkey slices, halal chicken/turkey deli slices, or halal smoked beef depending on what’s easy to find.
• Lighter version: bake instead of frying; use a light oil spray; choose finer breadcrumbs; serve with lots of greens and roasted veg.

Video for the traditionnal version of the cordon bleu

Other recipes to try

• Creamy Chicken Liver Pâté
• Oven-Baked Chicken Drumsticks
• Chicken Fajita Wraps