Chicken cordon bleu Recipe
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.
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.