Watch Video

Chicken Cordon Bleu

Cook Time:





Serves Up To:



Nutrition Information

Total Fat17.8g
Cholesterol173.3 mg
Sodium850.2 mg
Potassium72.3 mg
Total Carbohydrates16.8 g
Dietary Fiber0.7 g
Sugars2.1 g
Protein37.5 g



  1. 1

    Season your chicken breasts at least 30 minutes before preparation. We used a mix of salt, pepper, garlic powder, and onion powder.

  2. 2

    Pound out your chicken breasts until they are ½ an inch thick. Place the pounded chicken on a sheet of plastic wrap. Layer the ham and cheese onto the chicken and roll up tightly. Then wrap the chicken roll very very tightly with the plastic wrap.

  3. 3

    Once you have rolled up all the chickens, place into a dish or plate and refrigerate for at least an hour.

  4. 4

    While the chicken chills, pulse the Blue Diamond Nut-Thins®, cheddar, in a food processor until completely crumbled. Place the crumbs into a bowl, and then fill one other bowl with flour and another one with the whisked eggs.

  5. 5

    Fill a pot or a large skillet with about 2 inches of oil. Begin preheating the oil to 325 ºF before dredging the chicken.

  6. 6

    Dredge the chicken in the flour, then eggs, then Nut-Thins® crumbs and fry for 5-6 minutes on each side until golden brown. If the chicken registers below 165ºF internally, place it into a low (200ºF) oven until it is completely cooked.

  7. 7

    Serve with a sprinkling of parsley.

Made with these products:

Nut-Thins® Cheddar Cheese  Photo

Nut-Thins® Cheddar Cheese

View Product

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.