Chicken Cordon Bleu

Crispy Chicken Cordon Bleu is a classic dinner recipe made with tender chicken breasts stuffed with ham and Swiss cheese, coated in a golden cornflake crust, and baked to perfection. This easy homemade version includes a creamy mustard sauce that pairs perfectly with the crunchy exterior and melty filling. Perfect for family dinners, holidays, or special occasions, this baked Chicken Cordon Bleu recipe is simple to prepare ahead of time and delivers restaurant-quality results at home.

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 cornflakes cereal, crushed (or substitute breadcrumbs)
• 6 tablespoons butter, melted

For the Sauce:

• 1 cup mayonnaise
• 1–2 teaspoons yellow mustard, to taste

---

Instructions

1. Prepare the Chicken:
   • Pat chicken breasts dry with paper towels.
   • Slice each breast in half horizontally to make 8 thin cutlets.
   • Place each piece between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until thin and even (avoid tearing).
2. Assemble the Rolls:
   • Lay one slice of ham and a portion of Swiss cheese over each chicken cutlet.
   • Roll up tightly, tucking in the sides slightly.
   • Wrap each roll in plastic wrap, twisting the ends like a tootsie roll to secure.
   • Refrigerate for at least 30 minutes (or up to 24 hours).
3. Bread the Chicken:
   • Preheat oven to 400°F (200°C).
   • Remove chicken rolls from the fridge, unwrap, and season with salt and pepper.
   • Place crushed cornflakes in a shallow dish. Pour melted butter into another shallow dish.
   • Dip each roll first into melted butter, then coat with cornflake crumbs, pressing gently to help them stick.
   • Arrange rolls on a lightly greased baking sheet.
4. Bake:
   • Bake for about 30 minutes, or until the chicken reaches 160°F (71°C) on a meat thermometer (measured in the chicken, not the filling).
5. Prepare the Sauce:
   • In a small bowl, combine mayonnaise and mustard. Adjust mustard to taste.
   • Serve alongside the baked chicken rolls.

---

Tips

• Chill the wrapped rolls before breading to help them hold their shape while baking.
• Use a sharp knife for slicing chicken evenly to avoid ragged edges.
• For extra crispiness, lightly spray the breaded chicken with cooking spray before baking.

---

Variations and Substitutions

• Cheese Options: Try Gruyère, provolone, or mozzarella instead of Swiss.
• Coating Swap: Use panko breadcrumbs for a lighter crunch if you don’t want to use cornflakes.
• Ham Alternatives: Substitute turkey or prosciutto for a different flavor profile.
• Sauce Variation: Replace mayonnaise with sour cream or Greek yogurt for a tangier sauce.

---

FAQs

Can I make Chicken Cordon Bleu ahead of time?
Yes! Assemble and wrap the rolls, then refrigerate up to 24 hours before baking.

Can I freeze it?
Absolutely. Freeze the assembled but unbaked rolls on a tray, then transfer to a freezer bag. Bake from frozen, adding 10–15 minutes to the cooking time.

Do I need to use a meat thermometer?
Yes, it ensures the chicken is cooked through without drying out. Aim for 160°F (71°C).

---

Serving Suggestions

• Pair with roasted potatoes, mashed potatoes, or rice pilaf.
• Add a side of green beans, asparagus, or a crisp garden salad.
• A glass of white wine such as Chardonnay or Sauvignon Blanc complements the dish beautifully.

---

Why You’ll Love This Recipe

This Chicken Cordon Bleu is crispy on the outside, juicy inside, and filled with savory ham and gooey cheese. It’s elegant enough for a dinner party yet simple enough for a weeknight family meal. The creamy mustard sauce adds the perfect finishing touch.