Craving a classic French-inspired dish that’s both elegant and comforting? Look no further than Chicken Cordon Bleu! This timeless recipe features tender chicken breasts stuffed with savory ham and gooey melted Swiss cheese, coated with a crispy golden crust.
It’s the perfect choice for a special occasion or simply when you want to impress your family with a restaurant-quality meal made at home.
Plus, paired with a creamy mustard sauce, this dish takes indulgence to a whole new level. Let’s get started!
Ingredients List
Chicken Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 8 thin slices of ham
- 8 oz Swiss cheese (sliced or shredded)
- 3 cups crushed cornflakes (or substitute breadcrumbs)
- 6 tablespoons melted butter
- Salt and freshly ground black pepper
Sauce Ingredients
- 1 cup mayonnaise
- 1–2 teaspoons yellow mustard (adjust to taste)
Required Kitchen Tools
To prepare Chicken Cordon Bleu effortlessly, having the right tools is essential:
- Meat Mallet or Rolling Pin: For pounding the chicken into even, thin slices without tearing the meat.
- Plastic Wrap: Helps roll and shape the chicken securely for a firm and uniform bundle.
- Food Processor: Useful for pulsing cornflakes into fine crumbs if you’re making a homemade crust.
- Shallow Dishes: Perfect for dipping the chicken into butter and coating with crumbs.
- Baking Sheet: A lightly greased baking sheet ensures even cooking in the oven.
With these tools and ingredients on hand, you’re set to create a dish that’s both delicious and visually stunning.
Preparing the Chicken
Step 1: Pound the Chicken
Start by patting the chicken breasts dry with paper towels. Using a sharp knife, carefully slice each chicken breast horizontally in half to create two thinner pieces. Place the chicken pieces between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them until they are evenly thin. Be cautious not to tear the meat during this step!
Step 2: Assemble the Filling
Lay each piece of pounded chicken flat and season lightly with salt and freshly ground black pepper. Place one slice of ham and a generous portion of Swiss cheese on top of each chicken piece.
Step 3: Roll the Chicken
Carefully roll each chicken piece tightly, tucking the sides slightly to seal the filling inside. Place the rolled chicken on a fresh sheet of plastic wrap. Wrap it tightly, twisting the sides of the plastic wrap to form a firm, tootsie-roll shape. This step helps the chicken hold its shape while cooking.
Step 4: Chill the Rolls
Transfer the wrapped chicken rolls to the refrigerator and let them chill for at least 30 minutes. You can also prepare this step up to a day in advance, making it a convenient option for busy schedules.
Coating and Baking
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet to prevent sticking.
Step 2: Prepare the Coating
In a food processor, pulse cornflakes into fine crumbs and transfer them to a shallow dish or pie plate. In a separate shallow dish, melt the butter.
Step 3: Coat the Chicken Rolls
Remove the chicken rolls from the refrigerator and unwrap them. Dip each roll into the melted butter, ensuring it’s fully coated. Next, roll it in the cornflake crumbs, pressing lightly to help the crumbs adhere to the surface. This coating gives the chicken a crunchy, golden crust when baked.
Step 4: Bake the Chicken
Place the coated chicken rolls on the prepared baking sheet, ensuring they’re spaced apart for even cooking. Bake in the preheated oven for about 30 minutes, or until the internal temperature of the chicken reaches 160°F (71°C). Use a meat thermometer to check the temperature for accuracy. The chicken should be cooked through, with no pink in the center, while remaining juicy and tender.
Making the Sauce and Serving
Step 1: Prepare the Sauce
While the chicken is baking, it’s time to whip up the perfect creamy sauce to accompany it. In a small bowl, mix together 1 cup of mayonnaise and 1–2 teaspoons of yellow mustard, adjusting the mustard to suit your taste. If you prefer a tangier flavor, add a little extra mustard. Stir until smooth and creamy.
Step 2: Serve the Chicken Cordon Bleu
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes to seal in the juices. Serve the chicken rolls whole or sliced into medallions to reveal the ham and cheese layers inside. Drizzle the creamy mustard sauce over the top, or serve it on the side as a dipping sauce.
Pairing Suggestions
For a complete meal, pair your Chicken Cordon Bleu with:
- Steamed vegetables like green beans or broccoli.
- Mashed potatoes or roasted baby potatoes.
- A fresh side salad for a light and refreshing contrast.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. Avoid microwaving to keep the coating crisp.
Chicken cordon bleu Recipe
Equipment
- Meat Mallet or Rolling Pin
- Plastic Wrap
- Food Processor
- Shallow Dishes
- Baking Sheet
Ingredients
Chicken Ingredients
- 2 4 boneless, skinless chicken breasts (about 2 pounds)
- 8 thin slices of ham
- 8 oz Swiss cheese (sliced or shredded)
- 3 cups crushed cornflakes (or substitute breadcrumbs)
- 6 tablespoons melted butter
- Salt and freshly ground black pepper
Sauce Ingredients
- 1 cup mayonnaise
- 1–2 teaspoons yellow mustard (adjust to taste)
Instructions
Preparing the Chicken
- Start by patting the chicken breasts dry with paper towels. Using a sharp knife, carefully slice each chicken breast horizontally in half to create two thinner pieces. Place the chicken pieces between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them until they are evenly thin. Be cautious not to tear the meat during this step!
- Lay each piece of pounded chicken flat and season lightly with salt and freshly ground black pepper. Place one slice of ham and a generous portion of Swiss cheese on top of each chicken piece.
- Carefully roll each chicken piece tightly, tucking the sides slightly to seal the filling inside. Place the rolled chicken on a fresh sheet of plastic wrap. Wrap it tightly, twisting the sides of the plastic wrap to form a firm, tootsie-roll shape. This step helps the chicken hold its shape while cooking.
- Transfer the wrapped chicken rolls to the refrigerator and let them chill for at least 30 minutes. You can also prepare this step up to a day in advance, making it a convenient option for busy schedules.
Coating and Baking
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet to prevent sticking.
- In a food processor, pulse cornflakes into fine crumbs and transfer them to a shallow dish or pie plate. In a separate shallow dish, melt the butter.
- Remove the chicken rolls from the refrigerator and unwrap them. Dip each roll into the melted butter, ensuring it’s fully coated. Next, roll it in the cornflake crumbs, pressing lightly to help the crumbs adhere to the surface. This coating gives the chicken a crunchy, golden crust when baked.
- Place the coated chicken rolls on the prepared baking sheet, ensuring they’re spaced apart for even cooking. Bake in the preheated oven for about 30 minutes, or until the internal temperature of the chicken reaches 160°F (71°C). Use a meat thermometer to check the temperature for accuracy. The chicken should be cooked through, with no pink in the center, while remaining juicy and tender.
Conclusion
Making Chicken Cordon Bleu at home is simpler than it seems, and the results are absolutely worth it. The combination of crispy coating, savory ham, gooey cheese, and creamy sauce creates a restaurant-quality dish that will impress anyone at the table. Whether for a special occasion or a weeknight treat, this recipe is sure to become a family favorite. Give it a try and savor every bite!
