This Baked Chicken Cordon Bleu is easy to make and so delicious. It's a weeknight meal that will wow your family!
Baked Chicken Cordon Bleu
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Growing up, I wasn't a huge fan of Swiss cheese. I was ok with it, it just wasn't my favorite. But there was one recipe that could get me to happily eat Swiss cheese and ask for more, every single time and that was my Grandma Eve's Chicken Cordon Bleu recipe.
Now I've seen a variety of different ways to prepare Chicken Cordon Bleu. My sister's boyfriend makes a creamy, rich sauce that looks seriously delicious (still no invite, Les!!). I'e even heard of people making Chicken Cordon Bleu casserole, which sounds like an excellent idea, that I should probably add to my list of recipes to develop (by the way, please email me if you have any requests- I want to make things that you guys want to cook!).
But today, I'm keeping things super simple, just the way my Grandma did. Thin slices of tender chicken breast rolled around savory ham and Swiss cheese (I like to use Lacey Swiss!) and breaded in a crispy coat of Corn Flakes cereal. It's pretty minimal work and maximum flavor!
Tips for making Cordon Bleu Chicken
- You want your chicken to be nice and thin for easy rolling, so make sure to filet each chicken breast by laying it onto the cutting board and using a sharp knife to cut it horizontally into two thin pieces that are around the same thickness. Then cover them in saran wrap and use the flat side of a meat mallet to pound them to be of uniform thickness, around ⅛ of an inch.
- Be sure to season both sides of the chicken liberally with salt and pepper before rolling them. Trust me, this does great things for the flavor of the whole dish.
- Make sure you crush the corn flakes into crumbs. The easiest way to do this is by putting them into a plastic zipper bag, sealing it and using the meat mallet or rolling pin to crush them. You could also use a food processor, just don't over process them.
- When rolling your chicken pieces, try to keep the cheese and ham toward the middle of the chicken pieces so it doesn't come out of the sides. I folded my ham and broke the cheese in half to make pieces that aren't as wide.
- Carefully use a toothpick to keep the seam shut while you bread the chicken rolls.
- Dredge the chicken rolls in flour, then beaten egg, then the crushed corn flakes. Be sure to make sure that each of these components gets into the sides where you can see the chicken was rolled. I used my fingers to make sure they got in there before gently tapping off the excess.
- Before placing the breaded chicken rolls onto the pan, carefully remove the toothpick and place them onto the pan seam side down.
- Bake until they temp out around 160 degrees F. The temperature will continue to rise as they rest but will still be tender.
- Rest the chicken pieces for 10 minutes to allow the juices to redistribute and crossover cooking to occur. Then serve immediately.
- These can totally be assembled ahead and hang out covered in the fridge until you're ready to bake and serve them.
- The leftovers are still good but these are best served right away.
Baked Chicken Cordon Bleu
- Cooking spray
- 2 large boneless skinless chicken breasts, filet into 4 pieces and pound them to between ⅛-1/4 inch
- Salt and pepper, to taste
- 4 slices deli ham
- 4 slices Swiss cheese (I used Lacey Swiss)
- ½ cup flour
- 2 large eggs, beaten
- 2 cups cornflakes, crushed
- Preheat the oven to 350 degrees and line a sheet pan with parchment. Set aside.
- Season both sides of the chicken pieces with salt and pepper to taste.
- Fold ham and Swiss cheese to fit inside of the chicken place onto the middle each filet.
- Carefully and tightly roll each piece of chicken around the ham and cheese being careful not to let any come out the sides. Secure the seam with a tooth pick (be sure to let a decent amount to the toothpick stick out since you'll be removing it after breading).
- Dredge each chicken piece first in flour, then egg, then crushed corn flakes. Be sure to use your fingers to get each component into the sides of the chicken pieces where it's rolled so that everything is completely covered and gently tap off the excess.
- Carefully remove the toothpick and place each breaded chicken roll onto the prepared pan, seam side down. Be sure to leave some space between then so they aren't touching.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and return the pan to the oven to bake for another 20 minutes of until they reach an internal temperature of 160 degrees.
- Rest for 10 minutes and serve immediately.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Other awesome chicken dinner recipes include:
- Champagne Braised Chicken Thighs
- 40 Minute One Pot Balsamic Chicken Skillet
- Tarragon Chicken
- Chicken Cutlets
You can find a full index of my recipes here.
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