Chicken Cordon Bleu

This Chicken Cordon Bleu recipe is a delicious combination of juicy chicken, smoky ham, and creamy melted Swiss cheese all wrapped up, coated in a crispy golden crust, and baked to perfection. A simple yet elegant meal that’s perfect for family dinners or special occasions!

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 8 thin slices of ham
• 8 oz Swiss cheese, sliced or shredded
• 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)

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Instructions

1. Prepare the Chicken
   Pat the chicken dry with paper towels. Using a sharp knife, slice each chicken breast in half horizontally to make two thin fillets (you should have 8 pieces total).
2. Flatten the Chicken
   Place each fillet between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until evenly thin — about ¼ inch thick. Be careful not to tear the meat.
3. Assemble the Rolls
   Lay a slice of ham and a portion of Swiss cheese on each piece of chicken. Roll each chicken breast tightly, tucking in the sides slightly as you go. Place each roll on a new piece of plastic wrap.
4. Wrap and Chill
   Roll the plastic wrap tightly around the chicken, twisting the ends to form a firm “tootsie-roll” shape. Chill the rolls in the refrigerator for at least 30 minutes or up to 24 hours.
5. Preheat the Oven
   When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
6. Prepare the Coating
   Crush the corn flakes in a food processor (or by hand in a sealed bag) until finely ground. Place them in a shallow dish. Melt the butter in another shallow dish.
7. Coat the Chicken
   Unwrap the chilled chicken rolls. Season them lightly with salt and pepper. Dip each roll in melted butter, then into the crushed corn flakes, pressing gently to help the coating stick.
8. Bake
   Arrange the coated rolls on the prepared baking sheet. Bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F (71°C).
9. Make the Sauce
   In a small bowl, whisk together mayonnaise and mustard. Taste and adjust the mustard level to your preference.
10. Serve
    Serve the chicken rolls hot, drizzled or served with the creamy mustard sauce.

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Why You’ll Love This Recipe

• A restaurant-quality dish made easily at home.
• Crispy on the outside, juicy and cheesy inside.
• No deep frying — just bake and enjoy!
• Perfect for family dinners, holidays, or date nights.
• Simple ingredients, big flavor payoff.

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Tips

• Chilling helps shape the rolls: It firms up the chicken and prevents them from unraveling during baking.
• Use a thermometer: Ensure the internal temperature reaches 160°F for perfectly cooked chicken.
• For extra crunch: Mix a little grated Parmesan into the cornflake crumbs.
• Avoid soggy coating: Make sure your butter is melted but not hot when dipping.
• Make ahead: Prepare and chill the chicken up to a day in advance, then bake when ready.

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Variations and Substitutions

• Breadcrumbs instead of cornflakes: Use panko or traditional breadcrumbs for a different texture.
• Different cheeses: Try mozzarella, provolone, or gouda for a fun twist.
• Add herbs: Mix dried parsley, thyme, or garlic powder into the coating for extra flavor.
• Healthier version: Use low-fat cheese and bake on a wire rack so any excess butter drips off.
• Gluten-free option: Substitute gluten-free cornflakes or breadcrumbs.

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FAQs

Can I use chicken tenders instead of breasts?
Yes, but you may need to adjust the cooking time to prevent overcooking since tenders are thinner.

Can I make Chicken Cordon Bleu ahead of time?
Definitely! Assemble and chill the rolls up to a day in advance. Just coat and bake before serving.

How do I reheat leftovers?
Reheat in a 350°F oven for about 10–12 minutes to keep the coating crisp. Avoid microwaving, as it can make the crust soggy.

What can I use instead of mayonnaise in the sauce?
You can use Greek yogurt or sour cream for a tangier, lighter version.

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Serving and Suggestions

• Serve with mashed potatoes, roasted vegetables, or steamed asparagus for a balanced meal.
• Drizzle with honey mustard, Dijon cream, or even a light white wine sauce for variation.
• Pair with a simple green salad or buttered noodles to soak up the extra sauce.
• For a complete dinner, finish with a refreshing dessert like lemon sorbet or fruit tart.