A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules


Cordon Bleu/Kiev

This dish was classically made with veal, but this is the chicken version. You can use the same technique to make a chicken Kiev but substituting the Parma ham and cheese for a wedge of cold garlic and parsley butter.


  • 4 x 170g boneless and skinless chicken breasts
  • 4 slices Parma ham
  • 4 x 30g pieces of cheese, classically it would be Gruyere but I have used Danish Blue
  • To breadcrumb the chicken: 1 egg, beaten; plain flour; breadcrumbs
  • Butter and olive oil to fry with


  • Wrap the Parma ham around the cheese.
  • To stuff the chicken breast: Take the fillet from the breast then make a pocket. Lay the Parma ham-wrapped cheese in the pocket. Place the fillet on top of the Parma ham-wrapped cheese. Wrap the flaps of the pocket over the fillet to fully enclose the Parma ham-wrapped cheese.
  • To bread the chicken breast: Arrange the flour, beaten egg and breadcrumbs in separate dishes. Pass the chicken through the flour, then the egg and finally the breadcrumbs.
  • NB:You can add various seasonings to the breadcrumbs like grated Parmesan cheese, diced pancetta, chopped parsley, grated lemon zest, chopped anchovies)
  • To cook the chicken: Heat the olive oil and butter in a frying pan until the butter is foaming, place the chicken breasts in the pan and cook on a medium heat. Cook for 3-4 minutes then rotate, moving to the side of the pan (use the side of the pan for extra surface area). Keep rotating every 3-4 minutes to ensure even cooking. For a 170g chicken breast with this filling should take around 25 – 30 minutes to cook through.
Cooked chicken cordon bleu in a frying pan.