Bacon-Wrapped Chicken Cordon Bleu



  • Servings : 2
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h
  • PrintFriendly and PDF


  • 2 chicken breast halves
  • 4 slices baked ham (good quality deli ham is perfect)
  • 2 slices provolone cheese or swiss cheese
  • Dijon mustard
  • freshly ground black pepper
  • 6 slices of bacon


Step 1

Butterfly the chicken breast halves by making a long slice lengthwise into (but not through) the thickest part of the chicken. Open the chicken up, as if opening a book. Pound with a meat mallet until the thickness is roughly equal throughout the breast.

Step 2

Spread the inside of the chicken breasts with a teaspoon or so of Dijon mustard. Season with black pepper. (No salt, you don't need extra salt on this chicken with all the ham and bacon!)

Step 3

Cut the cheese slices into strips about 1/2 inch wide, and a bit shorter than the length of the chicken breast (so they will stuff in there neatly). Stack the slices together into 2 stacks, one for each chicken breast half. Set aside.

Step 4

Take 2 pieces of the deli ham and lay them together on a work surface. Overlap them partially, so that the total length of ham is around an inch longer than the cheese slices. Put a cheese stack in the center of the ham slices, then fold the short ends over the cheese, and roll up like a burrito. This will keep the cheese from oozing out while baking! Repeat for the remaining ham and cheese.

Step 5

Put the ham and cheese bundle on the chicken breasts, then wrap the chicken around the ham. Wrap 3 slices of bacon around the chicken in a spiral formation to hold the chicken together. Secure with toothpicks if necessary.

Step 6

Preheat an oven to 375F. Brown the chicken and bacon on all sides in a heavy skillet over medium-high heat. Transfer the chicken to the oven (in the skillet if oven-proof, or in a small baking dish). Bake for 35-45 minutes, or until chicken is well-browned and internal temperature is 155-160F. Remove from oven; allow chicken to rest, tented with foil, for at least 10 minutes. (The internal temp will continue to rise to complete cooking the chicken.)

Step 7

Ready to serve! Enjoy!

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Recipe Comments

Comments (12)

  1. posted by vegsoup on August 26, 2011

    I thought Paleo addicts are to avoid all dairy. What can we substitute for the cheese? Maybe steamed cabbage?

  2. posted by she cooks...he cleans on August 27, 2011

    Fast-Paleo has recipes with and without dairy – it is totally up to you whether you choose to include dairy in your diet or not. As far as I know, there are no “Paleo Police”.

    There is no substitute for cheese in Cordon Bleu. If you’d like to try it without cheese, I would suggest a layer of spinach inside the ham. It won’t be the same, but it would probably be good!

  3. posted by Suzie on May 27, 2012

    Don’t see how cabbage would be a substitute in this recipe. Sounds disgusting. I think spinach would be really tasty. You could do goat cheese as it is a little better for humans to digest.

  4. posted by mintjulep7 on June 11, 2012

    I’m cooking it tonight. Gonna add Spinach. I don’t always know where paleo stands with dairy either but I’m going to use a little horseradish cheddar …

  5. posted by mintjulep7 on June 12, 2012

    Ended up
    Using Havarti cheese and no bacon. My boyfriend loved it and the chicken stayed moist.

  6. posted by tami13847 on June 23, 2012


  7. posted by Pensguys on June 23, 2012

    Some Paleo people say yes to dairy IF you can tolerate it but not to have it as a regular part of your diet…and try to choose grassfed and/or raw milk cheese when/if you do so.

  8. posted by Annette on August 8, 2012

    I made this last night for my boyfriend and non-paleo family. They loved it! The directions and cooking times are all accurate and easy to follow. I forgot to put the mustard inside the chicken, so just squirted a little on top when it was done cooking, and it was just as good. I will definitly be making these again!!

  9. posted by jackielmt on August 20, 2012

    Just made this tonight and it was delicious! I browned the bottom of the bacon-wrapped breasts instead of the whole thing. Then I broiled them for a few minutes after cooking. I found this much easier than flipping them and them falling apart!

  10. posted by Nichole on October 5, 2012

    I just made these tonight and they were fabulous!!! Thank you for the great recipe!

  11. posted by keo480 on November 6, 2013

    I happened upon this googling low carb recipes. I used tenderloin and pounded them out. I used Swiss cheese and whole grain Dijon. Since the chicken was smaller I wrapped the bacon around the chicken like a package and it held everything in very nicely. I pan fried in olive oil and only had to bake for 10 minutes until done. Definitely a do over. Very yummy and filling.

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