Chicken Cordon Bleu

Name: Chicken Cordon Bleu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 1 cup mayonnaise; ▢1-2 teaspoons yellow mustard , to taste

8 steps

Prep:15minCook:30min

Notes Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how I ate it growing up and I think it's delicious, 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.

Updated at: Thu, 17 Aug 2023 14:12:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories1187.4 kcal (59%)

Total Fat87.8 g (125%)

Carbs22.3 g (9%)

Sugars2.4 g (3%)

Protein77.1 g (154%)

Sodium1263 mg (63%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the chicken

8 slicesham

thin

8 ozswiss cheeses

sliced or shredded

4boneless skinless chicken breasts

salt

pepper

3 cupscorn flakes cereal

crushed, or substitute breadcrumbs

6 Tablespoonsbutter

melted

For the sauce

1 cupmayonnaise

1 teaspoonsyellow mustard

to taste

Instructions

Chicken

Step 1

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.

Step 2

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.).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.)

Step 8

Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.