baked 'Cordon Bleu style' Italian stuffed Chicken breast Recipe

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Yogurt has worked out to be the perfect tenderizer and flavour carrier. Light coatings adhere to yogurt marinated chicken avoiding to do the typical triple setup. Placing a cooling rack in a pan allows for these coated chicken preparation to bake perfectly so that the fried texture is not missed.

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Servings: 2 servings


  • . 2 medium sized, boneless, skinless chicken breasts
  • . > Yogurt marinade:
  • . 1/2 cup plain 'Greek style' yogurt
  • . 1 tsp. Dijon mustard
  • . 1/2 tsp. Apple cider vinegar
  • . 1/2 tsp. Worcestershire sauce
  • . 1 tsp. each sea salt and granulated garlic powder
  • . 1 tsp. mild paprika
  • . 1/2 tsp. each dried herbs: basil, marjoram, tarragon
  • . >> Stuffing
  • . 2 slices of cheese of choice (Jarlsberg is nice)
  • . 2 slices of cooked ham of choice
  • . >>>Coating:
  • . 1/2 cup dried breadcrumbs of choice


  1. . Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting pockets. Before placing the breast into the yogurt marinade, slice a deep pocket into the thick part of the breast.
  2. . > YOGURT MARINADE: In a small-medium size, glass container, add the ingredients from the marinade. Stir to combine.
  3. . Add the breasts and turn them over a few times. Cover and refrigerate for a minimum of 1 hour up to overnight is best.
  4. . >> ASSEMBLY: Pre-heat the oven to 400F. Position the rack in the center of the oven. Prepare a rack onto a shallow pan. Line the bottom with an aluminum foil.
  5. . STUFFING: In the pockets of the chicken breasts, slip in the ham and cheese slices.
  6. . COATING: Generously coat the chicken breasts into the breadcrumbs. Gently place them onto the prepared pan.
  7. . BAKE them for 25 minutes. Remove from the oven and let it rest for 5 minutes before serving.
  8. . Flavourful wishes from Claudia's


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