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!

If you love fancy dinners that are EASY to prepare and impress, try my Braised Short Ribs, Chicken with 40 Cloves Garlic or Baked Salmon.

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

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.

How to make Chicken Cordon Bleu:

Prep chicken breasts.  Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves (or buy already cut chicken breast halves). Place between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces (be careful not to pound so hard that the meat tears.).

Top with ham and cheese. Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese.

A chicken breast half in in plastic wrap, pounded thin, then topped with ham and Swiss cheese.

Roll each up tightly into a bundle, tucking the sides a little, and place on a small square of plastic wrap (this is my trick for how to roll chicken cordon blue tightly, so it stays and doesn’t require toothpicks).

Wrap the chicken bundle up tightly in plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape. Twist and swing the ends to create a firm chicken roll (watch video below, for reference).

Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance, or freeze for up to 3 months..

Two process photos for rolling chicken cordon bleu.

Add breading: Dip the chicken bundles in melted butter, and then into the cornflake crumbs (you could also use breadcrumbs), pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.

Chicken cordon bleu bundles dipped in melted butter and crushed cornflakes before baking.

Bake on the center oven rack for about 20-25 minutes, or until chicken is cooked through (160 degrees F on a thermometer inserted into the chicken, not the filling.)

Top with sauce.  Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.

Four Chicken cordon bleu bundles baked on a sheet pan.

Variations:

  • 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!
  • Cornflakes: regular breadcrumbs, Panko, crushed ritz crackers would also work.
  • Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how we enjoy it in our family, but here is a more traditional chicken cordon bleu sauce recipe if you prefer.
Chicken cordon bleu with sauce on top, on a plate with peas.

Serve with:

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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Recipe

Chicken cordon bleu cut in half, on a plate with peas and sauce.
Prep 15 mins
Cook 30 mins
Total 45 mins
Add to Meal Plan

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. 

Video

Notes

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!
Cornflakes: regular breadcrumbs, Panko, crushed ritz crackers would also work.
Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how we enjoy it in our family, 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: 657kcalCarbohydrates: 19gProtein: 63gFat: 35gSaturated Fat: 18gCholesterol: 232mgSodium: 951mgPotassium: 973mgSugar: 2gVitamin A: 1200IUVitamin C: 7.1mgCalcium: 238mgIron: 7.2mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #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 and September 2021.

Have you tried this recipe?!

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

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

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

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

  8. 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.

  9. 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!

    1. I found the best sauce for chicken cordon bleu is Dijon mustard and sour cream it tastes just like the sauce from Sizzler it’s totally delicious!

  10. 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.

    1. Seriously, don’t be a jerk. Go to the store and buy Swiss cheese like everyone else. If you can’t figure that out, don’t cook. Sheesh.

      1. 4 stars
        Seems like Brian was being gently facetious, Nadia, and sharing a tip about the Gruyere. Interesting that you had such a harsh reaction. If you can’t figure out how to express yourself publicly without resorting to ugly name calling, perhaps don’t reply. He stated he liked the recipe, loved the cling wrap tip, and all you did was insult. Not necessary.

      2. Maybe, you could practice the old adage, “if you can’t say anything nice, don’t say anything at all?” Your reply makes you sound more like a jerk than the person you are criticizing.

    1. Just a heads up-corn flakes aren’t gluten free. If you’ve found a gluten free brand I’d love to know!

      1. I don’t know where you live but if you have a Sprouts – there is a brand called Barbara’s Organic Corn Flakes and they are gluten free.

  11. 5 stars
    I substituted gouda slices for the cheese and Panko Breadcrumbs mixed with parmesan for the coating….super yum!

  12. 5 stars
    Easy recipe! I didn’t have corn flakes on hand so I used Panko Italian bread crumbs and it was still delish!! Loved the trick about making a ‘pocket’ for the cheese and ham. It was a hit with me and my husband!

  13. 5 stars
    Delicious! Family loved it. I especially liked the advice of wrapping it tightly for 30 minutes. I did substitute ritz crackers and bread crumbs for the corn flakes since that is what I had in hand. Used 6 cheese Italian and will definitely make again! Thank you!