Chicken Cordon Bleu Recipe

Introduction

Chicken Cordon Bleu is a classic dish featuring tender chicken breasts rolled with savory ham and melted Swiss cheese. Crispy on the outside and juicy inside, it’s a comforting meal that’s surprisingly easy to prepare at home.

Ingredients

• 8 thin slices ham
• 8 oz Swiss cheese (sliced or shredded)
• 4 boneless skinless chicken breasts (about 2 pounds)
• Salt and freshly ground black pepper
• 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
• 6 tablespoons butter, melted
• 1 cup mayonnaise
• 1-2 teaspoons yellow mustard (to taste)

Instructions

1. Step 1: Pat the chicken dry with paper towels. Cut each chicken breast in half horizontally to create two thinner pieces. Place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin without tearing the meat.
2. Step 2: Top each chicken piece with a slice of ham and a handful of Swiss cheese. Roll each piece tightly, tucking in the sides slightly, then wrap them individually in plastic wrap, twisting the ends to secure a tight roll. Refrigerate for at least 30 minutes or up to one day.
3. Step 3: Preheat the oven to 400°F (200°C). Unwrap the chicken rolls and season with salt and pepper. Pulse corn flakes in a food processor until fine crumbs form, then place in a shallow dish. Melt the butter in another shallow dish.
4. Step 4: Dip each chicken roll into the melted butter, then press into the cornflake crumbs until well coated. Transfer the coated rolls to a lightly greased baking sheet.
5. Step 5: Bake the chicken on the center rack for about 30 minutes, or until the internal temperature reaches 160°F (71°C) and the coating is golden and crispy.
6. Step 6: Meanwhile, mix the mayonnaise and yellow mustard in a small bowl. Adjust mustard quantity to taste to create a tangy dipping sauce.
7. Step 7: Serve the chicken hot with the mustard sauce on the side.

Tips & Variations

• For a crunchier crust, substitute corn flakes with panko breadcrumbs.
• Try adding a thin layer of Dijon mustard inside the chicken for extra flavor.
• Use prosciutto instead of ham for a different, slightly saltier taste.
• To ensure even cooking, pound the chicken to an even thickness in all pieces.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the coating is crispy again. Avoid microwaving to keep the crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken cordon bleu?

Yes, you can freeze the prepared chicken rolls before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 1 month. Bake from frozen, adding extra cooking time to ensure they are fully cooked.

What if I don’t have corn flakes?

You can substitute crushed breadcrumbs or panko crumbs for corn flakes. Both will provide a crispy coating, though panko tends to give a lighter crunch.

Chicken Cordon Bleu Recipe

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★★★★★

4.7 from 148 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Chicken Cordon Bleu is a classic French-inspired dish featuring tender chicken breasts stuffed with savory ham and Swiss cheese, coated in crunchy cornflake crumbs, baked to golden perfection, and served with a tangy mustard mayonnaise sauce. This delightful recipe offers a crispy exterior and gooey cheesy center, perfect for a comforting family dinner or special occasion.

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Ingredients

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For the Chicken Rolls

• 8 thin slices ham
• 8 oz Swiss cheese, sliced or shredded
• 4 boneless skinless chicken breasts (about 2 pounds)
• Salt and freshly ground black pepper, to taste
• 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
• 6 tablespoons butter, melted

For the Sauce

• 1 cup mayonnaise
• 1–2 teaspoons yellow mustard, to taste

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Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully slice each breast in half horizontally to create two thinner halves. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin. Be cautious not to tear the meat.
2. Assemble the Rolls: On each pounded chicken piece, place a slice of ham followed by a handful of shredded Swiss cheese. Roll the chicken tightly, folding in the edges slightly to enclose the filling, and place each roll on a fresh piece of plastic wrap.
3. Wrap and Chill: Tightly wrap the chicken rolls in the plastic wrap, twisting the ends to form a firm, tootsie-roll shape. Refrigerate for at least 30 minutes or up to one day to let the rolls set and maintain shape while cooking.
4. Prepare for Baking: Preheat your oven to 400°F (204°C). Remove the chicken rolls from the refrigerator and unwrap them. Season all sides lightly with salt and freshly ground black pepper. Crush the corn flakes into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Place the crumbs in a shallow dish. Melt butter in a separate shallow dish.
5. Coat the Rolls: Dip each chicken roll first into the melted butter, allowing excess to drip off, then roll it thoroughly in the crushed cornflakes, pressing gently to adhere the crumbs well. Place the coated rolls on a lightly greased baking sheet to prevent sticking.
6. Bake the Chicken: Place the baking sheet on the center rack of the preheated oven. Bake for about 30 minutes or until the internal temperature of the chicken reaches 160°F (71°C) as measured with a meat thermometer inserted into the chicken (avoid the filling).
7. Make the Sauce: While the chicken is baking, combine the mayonnaise and yellow mustard in a small bowl. Stir well and taste, adding more mustard if you prefer a tangier flavor. Serve this sauce alongside the finished chicken cordon bleu as a delicious dipping option.

Notes

• Use plastic wrap to help shape the chicken rolls tightly and maintain form during cooking.
• If you don’t have corn flakes, breadcrumbs can serve as an alternative coating, though corn flakes offer extra crunch.
• Ensure the chicken reaches a safe internal temperature of 160°F to avoid any foodborne illness.
• The mustard mayonnaise sauce complements the rich flavors of the chicken and cheese with tang and creaminess.
• You can prepare the chicken rolls a day in advance and refrigerate, making this recipe convenient for meal planning.
• For a crispier crust, you may broil the chicken rolls for the last 2-3 minutes watching carefully to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French-American

Keywords: Chicken Cordon Bleu, stuffed chicken breast, baked chicken recipe, ham and cheese chicken, crispy chicken rolls, Swiss cheese chicken