Black Forest Chicken Cordon Bleu

Kitchen Cookware
A delicious German take on the familiar Chicken Cordon Bleu using Limburger cheese and Black Forest ham.
Course Entree
Servings 4


  • 4 boneless skinless chicken breasts butterflied
  • 1/4 tsp paprika
  • 1/2 tsp granulated garlic
  • 1/4 tsp each sea salt and freshly ground whole black peppercorns
  • 4 1 ounce slices German Limburger cheese rind removed
  • 8 slices German Black Forest ham
  • 1-1/2 cups flour
  • 4 eggs beaten
  • 1-1/2 cups bread crumbs
  • fresh flat-leaf parsley optional


  • Preheat oven to 375 degrees F.
  • Season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. Lie each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. Fold over to seal the chicken breast. Insert a wooden toothpick at each end to seal.
  • Dredge chicken breasts in flour, egg, and then bread crumbs. Place on a baking sheet lined with parchment paper. Dot with vegetable oil and bake until chicken reaches 180 degrees F, about 10 minutes. Garnish with chopped parsley, if desired.
  • Prep time: 20 minutes
  • Cook time: 10 minutes
Recipe courtesy of Chef Faith Alahverdian, Executive Chef Shoprite Culinary Workshop

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