Chicken Cordon Bleu (Halal-Friendly!)

As Salam Alaykum (Peace be on You!)

I have to share something with all of you. I made something beautiful. Something juicy and cheesy and flavorful. Something SO good I wanted leftovers for the rest of the week (but of course there were no leftovers).
Chicken cordon bleu.
Traditionally, this is chicken breast stuffed with ham and cheese….I know, not halal friendly. So I switched it up, and used smoked turkey slices instead of the ham, and added pepperjack cheese to give a little spicy kick.
Then I rolled, breaded, fried, and baked. And I ate. And I even managed to share some of this beautiful chicken with the husband (who is a very good team player, so we divided it all evenly).

I served this with some brown rice pilaf and a black pepper gravy, but it really doesn’t need much (as you can see). Even a simple salad will go perfectly with this!

Don’t let this recipe scare you, it’s pretty simple to do! Trick I have learned is not to allow the chicken to overcook. Since it’s chicken breast (and mine was pounded pretty thinly), it cooks super quickly.

What are you waiting for? Try this out for yourself and share your results!
Chicken Cordon Bleu

Chicken Cordon Bleu


  • 3 chicken breasts, pounded flat/thin (I buy "chicken steaks" which are pre-pounded super thin)
  • 3-6 slices smoked turkey breast (deli-meat)
  • 6 slices pepperjack cheese
  • 1 egg, lightly beaten 
  • 1/2 cup breadcrumbs, seasoned with salt/pepper/cayenne powder
  • Butter for pan frying
  • Toothpicks


  1. If your chicken breasts aren't flat- place plastic wrap on top of meat, and pound flat using a mallet or a rolling pin
  2. Lay a chicken breast on a clean plate. Place a turkey slice in the center (you can use 2 slices if the breast is large). Place a single slice of cheese in the center on top of the turkey (don't overdose on the cheese, it will ooze out otherwise). 
  3. Carefully roll the chicken breast tightly and secure with toothpicks. Make sure the turkey or cheese is not peeking out.
  4. Repeat with the other two chicken breasts. 
  5. Heat up some butter or oil in a pan. Preheat oven to 350 degree F. 
  6. Dip each chicken roll in eggs, then breadcrumbs. 
  7. Pan fry in the butter/oil for 2 min on each side, until golden brown
  8. Place the rolls in a baking dish, bake until the insides of chicken is no longer pink (about 20-25 min more). 
  9. Allow the rolls to cool a bit before removing toothpicks and slicing into.
  10. Serve with rice or salad, and a creamy sauce if you like (like mushroom, black pepper, or Alfredo sauce).
Questions or Comments, please write below!
This entry was posted in entree.


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