Baked Chicken Cordon Bleu

A close up of a chicken cordon bleu cut in half revealing the perfectly cooked chicken, sliced ham and melted Swiss cheese dripping out.

This baked chicken cordon bleu is so delicious, ready in just 50 minutes and easy to make for a weeknight meal that will wow the whole family!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Resting time 10

Total Time 50

Servings servings

Calories 342kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
2 large boneless skinless chicken breasts, filet into 4 pieces and pound them to ⅛ inch thick
1 teaspoon Kosher salt to taste
¼ teaspoon ground black pepper
4 slices deli ham
4 slices Swiss cheese (I used Lacey Swiss)
½ cup flour
2 large eggs, beaten
2 cups cornflakes, crushed

Instructions

Preheat the oven to 350 degrees F 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 uncovered 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.

Video

Notes

Filet each chicken breast into two thin, even pieces, then pound them to about ⅛ inch thick with a meat mallet for easy rolling.
Keep the ham and cheese toward the center of each chicken piece so nothing spills out the sides while rolling. Folding the ham and breaking the cheese in half can help.
Roll the meat tightly to help keep the filling inside (thought some melted cheese will still come out, which is totally fine!) and to make them easier to bread.
Don't forget to remove the toothpick. I leave enough of the toothpick sticking out so that once each chicken roll is breaded, you can carefully remove the toothpick and place the roll sam side down on the sheet pan. I've never had an issue with these holding together once the toothpick is removed.
Crush the corn flakes in a sealed plastic bag using a meat mallet or rolling pin, or pulse them in a food processor without over-processing if you don't mind a few additional items to wash.
Use your fingers to press the flour, egg, and corn flakes into the rolled seams of the chicken, so the coating fully covers every side. I like to have one had for the dry flour and cornflake crumbs and a the other hand for the egg.
The chicken's temperature will keep rising a few degrees after it comes out of the oven, so don't worry if it's just under 165 degrees F when you pull it. It'll finish climbing as it rests.
Let the chicken rest for 10 minutes after baking, so the internal temperature finishes rising, and the juices redistribute.
Ingredients to prep ahead- Filet and pound the chicken, and crush the corn flakes, up to a day in advance.
Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. Reheat at 350 degrees F until warmed through, since this helps keep the coating crisp.

Nutrition