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Chicken Cordon Bleu Fattie

October 10th, 2010

Chicken Cordon Bleu Fattie

This is a spin on the traditional Chicken Cordon Bleu


  • 14 pieces of bacon
  • 4 slices of thick cut deli ham
  • 8 teaspoons Dijon Mustard
  • 4 slices provolone cheese or Swiss
  • boneless chicken breast slit in half


  1. Fillet 2 breast and pound till thin with the flat side of a mallet.
  2. Layout a bacon weave
  3. Place 2 halves of one breast on the bacon and brush with Dijon mustard, add  ham on top followed by  provolone, repeat with another layer.
  4. Roll bacon up and place seam side down.
  5. Cook for 2.5 - 3 hours, cool and slice in ½" slices.
*NOTE: Chicken breasts and bacon varies in shape and sizes, this recipe is an approximate, just do your best to be able to roll up the fattie without leaving a gap.

*NOTE: Traditionally, Chicken Cordon Bleu is made with Swiss Cheese.

*Tip, this can be cooked then wrapped in a pizza dough and baked just like the
Philly Cheesesteak Fattie, sort of like a "Hot Pocket", yes I am working on a cordon bleu hot pocket recipe.
*Tip, these can be made in advance, wrapped in foil and cooked later.