Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts wrapped with ham and Swiss cheese, coated in crunchy cornflake crumbs, and baked to golden perfection. Served with a tangy mayo-mustard sauce, this recipe offers a delightful blend of flavors and textures ideal for a comforting family meal.
Ingredients
Scale
Chicken Rolls
- 4 boneless skinless chicken breasts (about 2 pounds)
- 8 thin slices ham
- 8 oz Swiss cheese (sliced or shredded)
- Salt and freshly ground black pepper, to taste
- 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 the chicken: Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally, creating two thinner halves. Place each piece between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until evenly thin, being careful not to tear the meat.
- Assemble the rolls: On each flattened chicken piece, place a slice of ham and a handful of shredded Swiss cheese. Roll the chicken tightly, tucking in the sides slightly to enclose the filling, then wrap each roll tightly in plastic wrap, forming a tootsie-roll shape.
- Chill the rolls: Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day to help maintain their shape during cooking.
- Preheat and prepare coating: Preheat your oven to 400°F (200°C). Unwrap the chicken rolls, season them with salt and pepper. Pulse the cornflakes in a food processor until fine crumbs form and place them in a shallow dish. Melt the butter in another shallow dish.
- Coat the rolls: Dip each chicken roll first into the melted butter, then roll it in the crushed cornflake crumbs, pressing lightly to ensure the crumbs adhere well. Arrange the coated rolls on a lightly greased baking sheet.
- Bake: Place the baking sheet in the center of the preheated oven and bake for about 30 minutes or until the chicken reaches an internal temperature of 160°F (71°C), ensuring it is fully cooked.
- Make the sauce: In a small bowl, stir together the mayonnaise and yellow mustard. Adjust the mustard to your taste preference for tanginess.
- Serve: Serve the baked Chicken Cordon Bleu warm, accompanied by the prepared mayo-mustard sauce for dipping.
Notes
- For a crispier coating, you can substitute crushed cornflakes with panko breadcrumbs.
- Ensure the chicken rolls are tightly wrapped and chilled to prevent cheese from leaking during baking.
- Use a meat thermometer to check doneness accurately and avoid overcooking.
- This recipe can be prepped a day ahead to save time on cooking day.
- For added flavor, consider seasoning the melted butter with herbs like thyme or garlic before coating.
