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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!
5 from 8 votes
Print Pin Rate Add to My Meal Plan
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. Wally says

    5 stars
    Linda & I were alone for Thanksgiving dinner this year so I decided that, instead of dealing with all the left-over turkey, I would anchor the meal with this recipe. We are both glad I did. Stuffing the breast was a great idea and so simple relative to the paillard method. It was delicious, presented well and was easy. Thank you for an all around great recipe.

  2. Liz Haslem says

    5 stars
    I have never been into the whole pounding chicken thing so thought I would give this method a try. So yummy. I cut my ham/cheese rolls in half and double stuffed each breast. They turned out perfect! My husband raved!

  3. Healthy Kitchen 101 says

    5 stars
    When you use the corn flakes cereal, the skin turned out amazing! ??? How on earth have I never tried this before!!
    – Natalie

  4. Tina maki says

    I made this with boneless skinless thighs and used half crushed potato chips with the cornflake crumbs. My fiancee absolutely love them
    .

  5. sandy curtis says

    5 stars
    I always made my cord on blue like this I tried the pounding thing once and didnt have good luck with it . Only difference I make is I use frosted flakes or some kind cheerios or potatoes chips or a mixture for the breading and taste good

  6. Julie Stafford says

    5 stars
    I made this recipe today and it was delicious! The tip on rolling and refrigerating them in advance is the key–so easy! The only change I made was the coating. I didn’t have any corn flakes so I used my recipe for parmesan chicken (panko bread crumbs, parmesan, and some herbs) and it worked great. Thanks, Lauren!!

  7. Michelle McPhail says

    Was absolutely delicious and soooo easy to make!!! Thank you! My husband now wants me to fix it monthly lol.

  8. Michelle McPhail says

    5 stars
    Was absolutely delicious and soooo easy to make!!! Thank you! My husband now wants me to fix it monthly lol. I posted again because I didn’t
    give the star rating for the recipe.

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