Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with ham and Swiss cheese, coated in a crunchy cornflake crust, and baked to golden perfection. Served with a creamy mustard-mayo sauce, it’s a delicious and elegant dish perfect for family dinners or special occasions.
Ingredients
Stuffed Chicken
- 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, to taste
- 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
- 6 tablespoons butter, melted
Dipping Sauce
- 1 cup mayonnaise
- 1-2 teaspoons yellow mustard, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two halves and place between two sheets of plastic wrap. Pound evenly with a meat mallet or rolling pin until thin, being careful not to tear the meat.
- Assemble Rolls: Place a slice of ham and a handful of shredded Swiss cheese on each flattened chicken piece. Roll tightly, tucking in the sides slightly, then place on a fresh piece of plastic wrap.
- Wrap and Chill: Wrap the chicken rolls tightly in plastic wrap, twisting the ends to form firm, tootsie-roll-shaped bundles. Refrigerate for at least 30 minutes, or up to one day ahead.
- Preheat Oven and Prepare Coating: Preheat your oven to 400°F (200°C). Remove chicken rolls from fridge and unwrap. Season with salt and pepper. Pulse cornflakes in a food processor until finely crushed and spread into a shallow dish. Melt butter in a separate shallow dish.
- Coat Chicken: Dip each chicken roll first into melted butter, then coat thoroughly with the crushed cornflakes, pressing gently to adhere. Arrange rolls on a lightly greased baking sheet.
- Bake: Place the baking sheet on the center rack and bake for about 30 minutes, or until the chicken registers 160°F internally and is cooked through.
- Make the Sauce: Whisk together mayonnaise and yellow mustard in a small bowl. Adjust mustard to taste. Serve alongside the chicken for dipping.
Notes
- Use crushed cornflakes for a crunchy, gluten-free alternative to breadcrumbs.
- Make sure the chicken rolls are tightly wrapped and chilled to prevent unrolling during baking.
- Check internal temperature with a meat thermometer to ensure the chicken is fully cooked.
- Prep can be done a day in advance for convenience.
- Leftover sauce can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
