DUCALES CORDON BLEU – Chef Cheryl-Ann Shortt-Charles


2 boneless, skinless chicken breasts

½ tbsp. garlic powder

½ tbsp. onion powder

12 slices cheddar cheese

4 slices deli turkey

1 cup flour

4 eggs

2 cups Ducales cracker crumbs

Salt and black pepper to taste

Vegetable oil for frying


4 tbsp. butter

4 tbsp. flour

3 cups milk

2 cups shredded parmesan cheese


  1. Season the chicken breasts with the onion powder, garlic powder, salt, black pepper and set aside.
  2. Place the chicken between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin or a heavy pan. Once the desired thickness has been reached, remove the plastic wrap and place a layer of cheddar cheese on the flattened chicken breast, then turkey repeat with one more layer of cheddar cheese.
  3. Roll the chicken and place onto a sheet of plastic wrap, wrap the rolled chicken twisting the excess plastic to tighten and firm up the roll. Place in the fridge for 30 minutes.
  4. Prepare a breading station, by placing one bowl with flour, one with the eggs and another with the Ducales cracker crumbs.
  5. Place oil on the stove and heat to the point when a spoon handle is dipped in the oil and bubbles form around the handle its ready for frying.
  6. Remove the chicken from the fridge and plastic and begin the breading process by dredging the chicken into the flour, egg and then the crumbs.
  7. Place in the hot oil and fry for about 5 minutes or until the outside is golden brown, the chicken can now be placed on a baking dish and placed in the oven set at 325°F until its fully cooked or the internal temperature reaches 165°F.
    In a sauce pot set on medium heat, melt the butter and add the flour whisking for about 1 minute.
    Add the milk, whisking until all the milk is fully combined with the roux and starts to thicken.
    Add the cheese and salt and black pepper to taste. Combine using the whisk, set aside once finished.
  9. Slice the chicken and place on Ducales Crackers and drizzle with the cheese sauce.

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