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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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).
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