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 minutes
Cook 30 minutes
Total 45 minutes
Save Recipe

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?

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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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
    I have now made these twice. First time was following your directions exactly. Was so impressed how easy you made it and how great it tasted.
    Second time I added some teriyaki baste inside to try. That was very good as well.
    Recipe is spot on. Thanks for sharing!

  2. 2 stars
    Chicken was rubbery and non-edible. Followed the recipe exactly. Chicken was fresh and sliced by the butcher to 1/4”. Oven at 400 F. Meat removed at 160 F. Meat thermometer was accurate. So rubbery we couldn’t eat it. Why?
    Thank you

  3. 5 stars
    I love this recipe! I added a bit of spinach and used gluten-free cauliflower crumbs which sounds weird, but they tasted just like crunchy breadcrumbs, so it turned out excellent and everyone loved it! I will definitely be making this again! Thank you for this wonderful recipe!

  4. 5 stars
    AMAZING!! I only changed one thing , I was low on corn flakes so I did half cornflakes and 1/2 ritz crackers ! HUGE hit with the family !

  5. 4 stars
    The recipe is tasty. Served the chicken with risotto and roasted asparagus. Chicken was a bit dry- will reduce temp or duration next time and cheese leaked out. That was disappointing

  6. 5 stars
    I tried this recipe when I was in a rush to prepare something different using chicken breast.
    Amazed how easy this from start to serve.
    I made one following the recipe and one with a teriyaki glaze minus the crumbs. Both were great including the sauce. Only change would be to broil for the final 5-10 minutes to crisp w/o drying. But will be making this again.

  7. Completely confused why mine didn’t brown at all? I hate cooking. Have them on broil now to hopefully get something crunchy. Ugh.

  8. To freeze, the recipe says prepare through step four which includes melting the butter.

    Dipping chicken in crumbs is part of step 5.

    Can you clarify?

    1. Happy to clarify! You will wrap the chicken in the saran wrap as instructed in step 3 but instead of putting in the fridge for 30 minutes you will freeze them for up to 3 months. When you are ready to use, thaw then overnight in the fridge and proceed with step 4.

  9. 5 stars
    Easy! Delicious! Love the extra tips about rolling them. Perfect (and usually things don’t come out like the recipe)

  10. 5 stars
    This was my first attempt at making Chicken Cordon Bleu, and it came out so delicious! It was a lot easier to make than I was expecting. I really enjoyed that the Chicken was dipped in the butter before the breading, any chance to avoid that eggy feeling is a plus in my book.

  11. 5 stars
    I just made this chicken cordon bleu and it was fabulous. Very simple to make and the tootsie roll trick works like a charm. My chicken rolls stayed together perfectly. I used shredded mozzarella and a bit of cheddar. For the coasting, I used crushed Ritz crackers, so good! I whipped together some mayo, Dijon, and another spicy mustard I had in the fridge. This was, by far, the best cordon Bleu recipe I’ve used. Kudos!

  12. 5 stars
    I have made this recipe many times and it always turns out great! The only thing I change is the cheese; we prefer mozzarella instead of Swiss.

  13. 5 stars
    Delicious. I don’t usually leave comments but couldn’t help it. My husband who’s not a big chicken fan loved it along with 10 year old grandson. Definitely a keeper.

  14. This recipe was a hit! I especially appreciated the tip about wrapping each roll in plastic wrap, which was helpful in preparing in advance. The reference to a more traditional sauce was helpful, so I went with mayo+1/2 whole grain and 1/2 smooth Dijon with a couple shakes of Parmesan cheese. Will make this again.

  15. 3 stars
    I rolled and refrigerated the chicken for over 4 hours and they fell apart while cooking, need 1 large toothpick to keep it sealed.

  16. 5 stars
    Delicious! I was nervous about the mayo and mustard sauce but it is FANTASTIC! This was easy to understand and make! Will definitely be making this again!

  17. 5 stars
    I never leave comments but this recipe is amazing, especially when you love chicken cordon bleu and not many restaurants around me make it!
    I made these a while back and they were delicious, the part I remembered was wrapping them in the Saran wrap tightly because that was an amazing trick, when I went to make them again tonight, I missed the part about cutting them in half, I made them into pockets so I couldn’t really roll them because they were too thick, but wrapping them TIGHTLY still helped keep them together with no toothpicks and they still came out delicious, but next time I will definitely slice them in half!

  18. 5 stars
    I never leave comments, but this turned out amazing! I used the panko Italian breadcrumbs. The whole family loved it! Will definitely make again!

  19. 5 stars
    I tried this yesterday, and am quite pleased. It tasted delicious, and would make it again.

  20. 5 stars
    Total homerun!! Used Swiss on most, havarti on one, and red pepper Swiss on another. So very delicious!!

  21. 5 stars
    Made this recipe the other evening and was happy with how easy it came together! Loved the sauce too!

    1. Do I have to still wrap it and let it sit for 30 mins if I do the simple method with the whole breast?

      1. I chose not let it sit for 30 minutes, and cooked it without waiting at all. Mine turned out delicious. I was in a hurry.

  22. 5 stars
    I made this recipe tonight. Usually I choose to let the local butcher make them, and I buy them pre-made. But, I was looking for something else to make with my chx breast (that was on sale); found this recipe. It was so easy to follow and simply delish! I used panko breading and used Dijon mustard (instead of yellow) for the sauce- My fiance and son were so impressed, Thank you! 👌🏼

  23. Lauren, I haven’t tried your recipe yet but I know it will be great. I’ve been making chicken with corn flake crumbs for years. Was happy to see your trick with rolling them in plastic wrap for a time in the fridge. You are so clever. Can’t wait to try it. Thanks
    Marlene

  24. This is the best chicken cordon blue recipe I’ve ever made. Corn flakes are perfect for the crunchiness on the outside. The best part it’s not that difficult to make! Good luck

  25. 5 stars
    Love it! Easy and fairly quick.
    I used breadcrumbs instead of cornflakes and used the more traditional sauce in the link.

  26. I made this last evening, but substituted hot capicola for the ham.
    It added just enough warmth to the taste . Wife said it was some of the best she ever had ..

  27. 5 stars
    I loved this recipe! Being in a time crunch, I just took the full chicken breasts and slit them making a pocket in which to put the ham and Swiss cheese. I used Panko crumbs because I love the crispness. I then cooked them longer, of course, because of their thickness. I kinda hesitated to put the sauce on, so I made it and put it on the side of my plate, dipping the bites into it. It, too, was delicious! I served them with fresh fruit salad (watermelon, cantelope and grapes). This was a perfect complement to the chicken. Bonus: my husband LOVED this dinner and the breasts were so moist and tender. (My husband usually doesn’t like chicken breasts because of the tendency to be dry and tough.) This is a must save recipe!!

  28. I made this recipe for dinner tonight. My husband and daughter thought they were delicious. We all voted to have this recipe again! They were a little skeptical of the mayo mustard sauce, but they really liked it after all! No leftovers. 😃

  29. I have prepared my chicken. I am wondering if I can do the butter and cornflakes know and put back on the frig for a couple of hours.

  30. 5 stars
    Very good! I felt like a gourmet cook! I made some errors I will correct next time! My ham was too thick & I put sharp cheddar cheese instead of Swiss. I had Swiss but just forgot & pt cheddar— duh!
    The sauce was excellent.

  31. 5 stars
    I made your recipe for twelve people (ages 2 up to 69 y/o) on Christmas day! Easiest recipe to follow and I appreciated the video. Rave comments of how delicious and moist it tasted along with the sauce! Thank you!

  32. Went shopping today for all the supplies. Since my hubby and I are going to be alone this year for Christmas dinner, I decided this would be a great substitute for the large traditional Christmas dinner! So we’re going to pair it with homemade stuffing, fresh green beans, and for Desert, tiramisu! I’ll let you know how it comes out. One question, I don’t like mayo, so will make my own sauce using dijan mustard and olive oil. Any tips on how to make a good sauce without the mustard?

  33. 5 stars
    This was so yummy, and easy. Mine didn’t look that good, but it tasted good. I didn’t do the 30 minutes in the fridge because we were hungry. And, that sauce was delicious on top of the chicken. Definitely a keeper. Thank you for sharing this great recipe.

  34. Can this be cooked in an Air Fryer? Also, I am retired and just leaning how to cook. My wife still works. I have tried a few of recipes. Thanks you.

  35. 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.

  36. 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!

  37. 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!

  38. 5 stars
    I substituted gouda slices for the cheese and Panko Breadcrumbs mixed with parmesan for the coating….super yum!

    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.

  39. 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.

    2. 5 stars
      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!

  40. 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!

  41. 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.

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

  43. 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!!

  44. 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

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

  46. 5 stars
    When you use the corn flakes cereal, the skin turned out amazing! ??? How on earth have I never tried this before!!
    – Natalie

  47. 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!

  48. 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.