My favorite Chicken Cordon Bleu includes rolled up layers of ham and Swiss cheese with a crunchy coating, topped with a simple sauce. Don’t miss my trick for how to roll chicken cordon bleu without toothpicks!
I’m so excited to show you how EASY it is to make Chicken Cordon Bleu ! This recipe is inspired by the method by husband grew up eating, which includes crushed cornflakes as the coating. It’s absolutely delicious and I especially love that I can make it ahead of time, for company.
Chicken Cordon Bleu
My favorite Chicken Cordon Bleu includes rolled up layers of ham and Swiss cheese with a crunchy coating, topped with a simple sauce.
Prep: 15min
Total: 45min
Serving Size: 1 serving
Nutrition Facts: calories 657 kcal, Carbohydrate 19 g, Protein 63 g, Fat 35 g, Saturated Fat 18 g, Cholesterol 232 mg, Sodium 951 mg, Sugar 2 g, servingSize 1 serving
Ingredients:
- 8 thin slices ham
- 8 oz Swiss cheeses (sliced or shredded)
- 4 boneless skinless chicken breasts (, about 2 pounds)
- salt and pepper
- 3 cups corn flakes cereal (, crushed (or substitute breadcrumbs))
- 6 Tablespoons butter (, melted)
- 1 cup mayonnaise
- 1-2 teaspoons yellow mustard (, to taste)
Instruction:
- Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves. Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).
- Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
- Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
- Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
- Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
- Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)
- Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
Step by Step Guide to a Perfect Chicken Cordon Bleu | Chef Jean-Pierre
FAQ
What are the ingredients for chicken cordon bleu?
What is Cordon Bleu sauce made of?
How do you keep cheese from melting out of chicken cordon bleu?
