Description
Delicious Chicken Cordon Bleu featuring tender chicken breasts stuffed with savory ham and Swiss cheese, coated in crispy cornflake crumbs, and baked to golden perfection. Served with a tangy mustard-mayo sauce, this classic dish is perfect for a satisfying family meal or special occasion.
Ingredients
Scale
Filling
- 8 thin slices ham
- 8 oz Swiss cheese (sliced or shredded)
Chicken
- 4 boneless skinless chicken breasts (about 2 pounds)
- Salt and freshly ground black pepper, to taste
Coating
- 3 cups corn flakes cereal (crushed, or substitute breadcrumbs)
- 6 tablespoons butter (melted)
Sauce
- 1 cup mayonnaise
- 1-2 teaspoons yellow mustard (to taste)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Carefully slice each chicken breast horizontally in half to create two thinner halves. Place the halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound evenly to an even thinness, being careful not to tear the meat.
- Assemble Rolls: Place a slice of ham and a handful of shredded Swiss cheese on each chicken piece. Roll the chicken tightly, tucking in the sides to secure the filling, then wrap each roll tightly in plastic wrap, twisting the ends to form a tight tootsie-roll shape. Refrigerate for at least 30 minutes or up to one day.
- Preheat Oven and Prepare Coating: Preheat the oven to 400°F (200°C). Remove the chicken rolls from the refrigerator and unwrap. Season each roll with salt and freshly ground black pepper. Crush the corn flakes in a food processor until fine crumbs form and transfer to a shallow dish. Melt the butter in a separate shallow dish.
- Coat Chicken: Dip each chicken roll first in the melted butter, then roll in the crushed corn flakes, pressing lightly so the crumbs adhere well. Place coated rolls on a lightly greased baking sheet.
- Bake: Bake the chicken in the center rack of the preheated oven for about 30 minutes or until the chicken reaches an internal temperature of 160°F (71°C) when measured with a meat thermometer (measuring the meat, not the filling).
- Prepare Sauce: While the chicken bakes, mix the mayonnaise and yellow mustard together in a small bowl. Taste and adjust with additional mustard if desired to enhance tanginess.
- Serve: Remove chicken rolls from the oven and let rest briefly before serving with the prepared mustard-mayo sauce on the side.
Notes
- You can substitute crushed breadcrumbs for the corn flakes if preferred.
- Don’t pound the chicken too thin; this prevents tearing and keeps the filling intact.
- Ensure chicken is fully cooked by using a meat thermometer, especially because the filling can mask doneness.
- Prepare chicken rolls a day ahead to save time and allow flavors to meld.
- Leftover rolls can be reheated in the oven to maintain crispiness.
