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. 

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?

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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?!

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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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  1. 5 stars
    The first time I made this it was SO delicious. I have 3 kids so I haven’t made it again since because it’s a little time consuming but now I see the freezer option and I’m very excited. Definitely a family favorite.

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