Chicken Cordon Bleu

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Preparation time: 15 minutes
Cook time: 30-50 minutes
Total time: 45 minutes (plus 3 hours for chilling)
Yield: 8 Servings

Ingredients:
  • 8 thin slices of ham
  • 8 oz. Swiss cheese sliced or shredded
  • 4 boneless skinless chicken breasts, about 2 pounds
  • Salt and pepper
  • 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
  • 6 Tbsp. butter melted
For the sauce:
  • 1 cup mayonnaise
  • 1-2 tsp. yellow mustard, to taste

Directions:
  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.
  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.).
  3. Top each piece 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.
  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.
  5. Preheat oven to 400 degrees F. Remove chicken from the 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.
  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.
  7. Bake on the center oven rack for about 30 minutes, or until the chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)
  8. Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.

Notes:
  • Cheese: The most popular type of cheese to use when making chicken cordon bleu is Swiss cheese and I love the way it pairs with the ham and chicken. HOWEVER, feel free to substitute any other cheese and I have no doubt the results would be equally as delicious!
  • Cornflakes: regular breadcrumbs, Panko, and crushed Ritz crackers would also work.
  • Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how we enjoy it in our family, 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.

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