Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then coated in a crispy cornflake crust and baked to golden perfection. Served with a tangy mustard-mayo sauce, this recipe makes a delightful and impressive meal perfect for family dinners or special occasions.
Ingredients
Chicken Rolls
- 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
Mustard-Mayo 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 to make two thin halves. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until thin and even, being careful not to tear the meat.
- Assemble rolls: Lay out each pounded chicken piece, top with a slice of ham and a handful of shredded Swiss cheese. Roll up tightly, tucking in sides slightly, then wrap each roll tightly with plastic wrap into a tootsie-roll shape. Twist ends to secure.
- Chill the rolls: Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day ahead to help them hold their shape during cooking.
- Preheat oven and prepare coating: Heat oven to 400°F (200°C). Unwrap the chicken rolls and season with salt and pepper. Pulse cornflakes in a food processor until finely crushed and transfer to a shallow dish. Melt the butter in a separate shallow dish.
- Coat the rolls: Dip each chicken roll first in melted butter, then roll in the crushed cornflakes, pressing gently to adhere the coating evenly.
- Bake: Place the coated rolls on a lightly greased baking sheet. Bake in the center rack for about 30 minutes, or until the chicken reaches an internal temperature of 160°F and is cooked through.
- Make sauce: While chicken bakes, stir together mayonnaise and yellow mustard in a bowl. Adjust mustard amount to taste for desired tanginess.
- Serve: Remove chicken from the oven and let rest a few minutes. Serve hot with the prepared mustard-mayo sauce for dipping.
Notes
- Use plastic wrap when pounding and rolling chicken to prevent sticking and tearing.
- Chilling the rolled chicken helps maintain its shape and makes coating easier.
- Crushed cornflakes provide a crunchy alternative to breadcrumbs.
- Ensure chicken is cooked to at least 160°F internally for safety.
- The mustard-mayo sauce can be varied with Dijon mustard or herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
