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About the cheese:

The most popular type of cheese to use when making chicken cordon bleu is Swiss cheese and I love the way it pairs with the ham and chicken.  HOWEVER, feel free to substitute any other cheese and I have no doubt the results would be equally as delicious!

About the sauce:

I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how I ate it growing up and I think it’s delicious, but here is a more traditional chicken cordon bleu sauce recipe if you prefer.

A Quicker Method:

There is a cheaters method for making chicken cordon bleu that lets you skip the pounding or rolling of the meat.  Simply cut a pocket in the whole chicken breast (being careful not to cut it in half) and stuff the pocket with a rolled up  piece of ham and cheese.  Secure the ends with a toothpick if necessary (see pictures below the recipe card).

Chicken cordon bleu with sauce on top, on a plate with peas.

What to serve with chicken cordon bleu:

Make Ahead And Freezing Instructions:

To make ahead: Prepare the recipe through step 4 (wrapping stuffed chicken breasts and placing them in the refrigerator).  Store for up to one day and prepare as directed.

To freeze: Prepare the recipe through step 4 and place wrapped chicken breasts in a freezer safe container or ziplock bag.  Freeze for up to 3 months.  Thaw in the refrigerator overnight and continue with step 5 of the recipe.

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Chicken cordon bleu cut in half, on a plate with peas and sauce.

Chicken Cordon Bleu

Classic Chicken Cordon Bleu baked in the oven and topped with a delicious sauce with a trick for wrapping them perfectly, without toothpicks!
4.91 from 10 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 657kcal
Author: Lauren Allen

Video

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

For the sauce:

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

Instructions

  • 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. 

Notes

Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how I ate it growing up and I think it's delicious, but here is a more traditional chicken cordon bleu sauce recipe if you prefer.
Make ahead instructions: Prepare the recipe through step 4 (wrapping stuffed chicken breasts and placing them in the refrigerator).  Store for up to one day and prepare as directed.
Freezing instructions: Prepare the recipe through step 4 and place wrapped chicken breasts in a freezer safe container or ziplock bag.  Freeze for up to 3 months.  Thaw in the refrigerator overnight and continue with step 5 of the recipe.

Nutrition

Calories: 657kcal | Carbohydrates: 19g | Protein: 63g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 232mg | Sodium: 951mg | Potassium: 973mg | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 7.1mg | Calcium: 238mg | Iron: 7.2mg
Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

To stuff Chicken breasts without pounding them:

For a simplified method of making this recipe, you could take the whole chicken breasts and cut slit in the side to stuff with ham and cheese.

Process photos for making chicken cordon bleu, including cutting a pocket into the chicken breast to stuff ham and cheese.

Chicken cordon bleu with a slice cut out to show ham and cheese in the center.

I originally shared this recipe October 2018. Updated March 2020 with process photos and my trick for wrapping chicken cordon bleu without toothpicks.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

Comments

  1. Crissy says

    5 stars
    This was delicious! I loved preparing it early and putting it in the fridge! I added a little milk and lemon juice to the sauce for more flavor. Next time, I may do flour, egg, corn flake breading because mine fell off. This dish was so great, the chicken was perfectly cooked! Great recipe!

  2. Brian says

    4 stars
    I tried this with Gruyère (you didn’t say which of the more than 400 very different Swiss cheeses you used) and it was very good. The cling wrap is an excellent idea.

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