Chicken Cordon Bleu
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
513 kcal
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Course
Main Course
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Cuisine
American
Chicken Cordon Bleu
Description
This version of Chicken Cordon Bleu starts with butterflied, pounded chicken breasts to create even, thin layers. A slice of ham and Swiss cheese are layered inside each, then tightly rolled to contain the filling. Wrapping in plastic wrap and chilling before cooking helps the rolls keep their shape during baking.
The coating of crushed corn flakes, sometimes substituted with breadcrumbs or cracker crumbs, contributes a crisp texture after baking. The mayo-mustard sauce offers a creamy, tangy complement. Seasoning with salt and pepper enhances the basic flavors.
For variations, cheese types can be swapped while maintaining a similar effect, and coating options can be adjusted. The dish can be prepared in advance and refrigerated or frozen before baking. Baking at 400°F ensures the coating crisps and the chicken cooks through without drying.
Ingredients
- 8 thin slices ham
- 8 oz swiss cheese sliced or shredded
- 4 chicken breast about 2 pounds, boneless skinless
- salt freshly ground
- black pepper freshly ground
- 3 cups corn flakes crushed (or substitute breadcrumbs, cereal
- 6 Tablespoons butter , melted
For the sauce:
- 1 cup mayonnaise
- 1-2 teaspoons yellow mustard , to taste
Instructions
- 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. 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.).
- 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.
- 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.
- 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.
- 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.
- 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.)
- Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
Notes
- Make ahead by wrapping and refrigerating stuffed chicken breasts up to one day before baking.
- Freeze wrapped chicken cords bleu for up to 3 months; thaw overnight in refrigerator before baking.
- Swiss cheese is traditional, but substituting with other cheeses is possible without sacrificing flavor.
- Coating alternatives include regular breadcrumbs, Panko, crushed Ritz crackers, or gluten-free crumbs.
- For sauce, the simple mix of mayonnaise and mustard works well, though classic versions can be used if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 106mg | 35% |
| Sodium | 613mg | 26% |
| Potassium | 296mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 262mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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