Black Forest Chicken Cordon Bleu


Hühnchen Filet mit Schwarzwaldschinken und Limburger
A Black Forest inspired Chicken Cordon Bleu using pungent Limburger cheese and Black Forest ham or Westphalian Nusschinken.
Course Entree
Cuisine Alsace
Keyword Back Forest Ham, Chicken, Cordon Bleu, Nussschinken, Westphalian Ham
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, thinly sliced
  • 8 slices German Black Forest ham or use Westphalian Nussschinken
  • 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 and serve with rice and green beans.
  • Prep time: 20 minutes
  • Cook time: 10 minutes
Recipe courtesy of Chef Faith Alahverdian, Executive Chef Shoprite Culinary Workshop


Alternative Meal Idea: Cut Chicken Cordon Bleu into thin slices and serve with Preisselbeermarmelade (lingonberry preserve) on toasted whole wheat bread.