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.
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.
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..
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.
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.
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.
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
Equipment
- Rolling Pin , or mallet
Ingredients
- 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
- 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.).4 boneless skinless chicken breasts
- 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.8 thin slices ham, 8 oz Swiss cheese
- 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.salt and freshly ground black pepper, 3 cups corn flakes cereal, 6 Tablespoons butter
- 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.1 cup mayonnaise, 1-2 teaspoons yellow mustard
Notes
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- Cheese: Usually chicken cordon bleu is made with Swiss cheese, and I love that flavor combination. If you want to use a different cheese, feel free to swap it for any other cheese and it will still be delicious!
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- Cornflakes: Swap it out for regular breadcrumbs, Panko, crushed ritz crackers, or gluten free breadcrumbs.
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- Sauce: If you want a more traditional chicken cordon bleu sauce recipe feel free to make it! In my family, we love the simplicity and flavor of mixing mayonnaise and mustard together.
Nutrition
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.
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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I love chicken cordon Bleu. I have made it with multiple different recipes. This is the best cordon Bleu I’ve ever made, by far. I used thin sliced black forest ham, boneless skinless chicken thighs, and I added dabs of cream cheese into the cheese layer. I also don’t like putting toothpicks in so I followed the wrap and refrigerate for 30 minutes, and it worked great.
My family absolutely loves this version of chicken cordon bleu. It is always a hit, and we made it again to celebrate the 200th meal plan.
One of the best Chicken Cordon Bleu recipes that I have tried. It is very straightforward, simple, and DELICIOUS 😋
This is the best chicken cordon bleu I’ve ever made. Such a fancy supper and so easy to make.
I made these last night and they were such a hit! Thank you for sharing this recipe! It was delicious!
Used the pocket idea . Very easy and very delicious. Will be added to our weekly menu.
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!
Every recipe of yours has been amazing. Thank you!
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!
Gruyere cheese made this Chicken Cordon Blue awesome!!!!
I substituted gouda slices for the cheese and Panko Breadcrumbs mixed with parmesan for the coating….super yum!
Love that it uses cornflakes as a substitute for panko crumbs. Gluten free winner.
Just a heads up-corn flakes aren’t gluten free. If you’ve found a gluten free brand I’d love to know!
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.
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.
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.
Haha!! Clap back!! 🙌🏽
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.
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.
Wow, rude!
I made this exactly the way your recipe was written (used the cornflakes -wow!) So crunchy and delicious. The only change I made was on the sauce – – when heating it, I wasn’t sure about mustard/Mayo ratio so I did equal parts but it was too thick so I thinned it with milk and added some black pepper. SO devine!! Thank you for this excellent EASY recipe!
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!
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!
Can you give the ratio of Mayo and mustard?