a recipe from


The Gilmore House Inn

Westport, Ontario, Canada.


Gilmore’s Chicken Cordon Bleu

Ingredients :                                                                           yield: 2 servings

2 skinless / boneless chicken breasts

2 slices

Swiss or Ementhal cheese ( each slice slightly smaller than the chicken breast )

2 slices black forest ham   thinly sliced or shaved

1 egg       1 oz. water

1 c dry bread crumbs

1/4 c flour

2 tbsp shredded cheddar cheese ( good quality old cheddar )

1 tsp dried parsley

1/2 tsp granulated onion

1/2 tsp granulated garlic

1/2 tsp black pepper – ground                 1/4 tsp sea salt

2 tbsp water

Pre-heat the oven to 325°           Centre the rack    

You’ll need a cutting board, three shallow bowls or pie plates just large enough to take the chicken breasts, and a baking pan, preferably with a rack.   Line the pan with foil. Spray the rack with a non-stick cooking spray.

Rinse the chicken and pat dry with paper towel. Place one chicken breast on the board and hold it gently but firmly in place. With a sharp knife, cut sideways into the thickest side of the meat to open a flap. Be careful not to cut all the way through. The chicken breast should open like a book.


Season both the top and bottom of the flap lightly with salt and pepper.

Lay one slice of Swiss cheese, one slice of ham and 1 tbsp of cheddar onto the bottom flap.

Fold the top flap over and repeat with the other breast(s).

Mix the last 5 ingredients with the bread crumbs in one of the bowls.

Beat the egg and water into the second bowl.

Spread the flour over the bottom of the third bowl.

Holding the chicken breast closed firmly, push any stray ham or cheese inside. Roll the breast carefully in the flour until it is coated on all surfaces.

Next roll the breast in the egg wash to coat.

Last, roll the breast in the seasoned crumbs until all surfaces are covered and place directly on the baking rack.

Sprinkle extra crumbs on any thin spots and repeat.

Discard all the coating leftovers - none can be kept or reused

Bake for 45-50 minutes. Let stand for five minutes, tented with foil, before serving.

Enjoy                                                                                                                RJH


a recipe from

The Gilmore House Inn

Westport, Ontario, Canada.