Chicken Cordon Bleu

My favorite Chicken Cordon Bleu includes rolled up layers of ham and Swiss cheese with a crunchy coating, topped with a simple sauce.

Chicken cordon bleu with sauce on top, on a plate with peas.

How to make Chicken Cordon Bleu:

Prep chicken breasts. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves (or buy already cut chicken breast halves). Place between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces (be careful not to pound so hard that the meat tears.).

Top with ham and cheese. Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese.

A chicken breast half in in plastic wrap, pounded thin, then topped with ham and Swiss cheese.
Roll each up tightly into a bundle, tucking the sides a little, and place on a small square of plastic wrap (this is my trick for how to roll chicken cordon blue tightly, so it stays and doesn’t require toothpicks).

Wrap the chicken bundle up tightly in plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape. Twist and swing the ends to create a firm chicken roll (watch video below, for reference).

Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance, or freeze for up to 3 months..

Two process photos for rolling chicken cordon bleu.
Add breading: Dip the chicken bundles in melted butter, and then into the cornflake crumbs (you could also use breadcrumbs), pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.

Chicken cordon bleu bundles dipped in melted butter and crushed cornflakes before baking.
Bake on the center oven rack for about 20-25 minutes, or until chicken is cooked through (160 degrees F on a thermometer inserted into the chicken, not the filling.)

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

Continue reading in next page



Leave a Comment