Chicken cordon bleu with sage butter

Chicken cordon bleu with sage butter

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This contemporary take on a traditional favourite, is equally suited for family dinners or that special meal for two.

Preparation Time:  45 minutes

Cooking Time:  15 minutes

Serves: 2


2 large RSPCA Assured labelled chicken thighs
85g Gruyere Cheese, thinly sliced
4 sage leaves
2 slices RSPCA Assured labelled cooked ham
salt and pepper
85g seasoned flour
2 large RSPCA Assured labelled eggs, gently beaten
85g fresh breadcrumbs
1 tbsp olive oil
25g unsalted butter

...for the sage butter
25g unsalted butter
1 shallot, finely chopped
3 sage leaves, finely chopped


Preheat the oven to 200°C/400°F/Gas Mark 6.

Place each chicken thigh between a sheet of cling film and gently bash until you have thin escalope.

Place a slice of Gruyere cheese on one half of each fillet, top with 2 sage leaves and then top with a slice of cooked ham.  Fold the other half of the fillet over the top.  Season both sides with a salt and ground black pepper.

Dip each fillet into seasoned flour, then the beaten egg followed by the breadcrumbs.  Ensure the fillet is completely covered in the breadcrumb mixture.  Repeat this process with the other fillet.  If time allows, chill for 15-30 minutes.


Heat the olive oil and butter in a non-stick frying pan; cook the fillets on both sides until crisp and golden.  Drain slightly on paper towel.  Place the chicken thighs onto a baking sheet and continue to cook in the oven for 10 minutes or until the chicken is cooked through.

To make the sage butter heat the butter in a small saucepan add shallot and sage leaves and cook over a medium heat for 5 minutes or until the shallot is soft and translucent.  Keep warm until ready to use.

To serve place each hot chicken fillet onto a warm serving plate, pour hot sage butter over the top and serve immediately alongside seasonal vegetables.

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