Chicken Cordon Bleu
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Growing up, my mom reserved certain dishes for special occasions, and Chicken Cordon Bleu was one of those cherished recipes. It quickly became a favorite of mine, and I realized I hadn’t yet shared this delightful dish with you. The elegance and deliciousness of Chicken Cordon Bleu make it perfect for impressing guests or treating your family to something special.
This recipe features ham and cheese rolled up inside a tender chicken breast. The combination is then dipped in melted butter and coated with crushed cornflakes, giving it a delightful crunch and a unique texture that sets it apart from traditional bread crumbs.
To top it all off, a creamy and flavorful sauce made from just four ingredients brings everything together. The sauce starts with a base of cream of chicken soup, which is then blended with sour cream, milk, and a touch of lemon juice for added zest. The result is a rich and velvety sauce that perfectly complements the savory chicken rolls.
I love serving Chicken Cordon Bleu with a side of rice pilaf, which adds a wonderful balance to the dish. Whether you’re making this for a special occasion or simply to enjoy a comforting meal, Chicken Cordon Bleu is sure to become a beloved recipe in your kitchen as well.
Ingredients for Chicken Cordon Bleu RECIPE
- BONELESS SKINLESS CHICKEN BREASTS
- THIN SLICES OF HAM (LIKE SHAVED HAM)
- SLICES OF SWISS CHEESE
- SALT
- PEPPER
- BUTTER
- CORNFLAKES
- CREAM OF CHICKEN SOUP
- REDUCED FAT SOUR CREAM
- LEMON JUICE
- MILK
Instructions for Easy Chicken Cordon Bleu
Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap or inside a gallon-sized freezer bag. Pound the chicken with a meat mallet until it is an even thickness of about 1/8 inch. Repeat this process for all the chicken breasts.
Season and Assemble: Lightly salt and pepper one side of each chicken breast. Layer 2 slices of ham in the center of each breast, then top with 2 halves of Swiss cheese. Roll up the chicken breasts jelly-roll style, keeping the ham and cheese inside. Tuck in the ends and secure each roll with bakers twine or toothpicks.
Coat the Chicken: Dip each chicken roll in melted butter, then roll in cornflake crumbs until well coated. Arrange the coated chicken rolls in a 9 x 13 baking dish.
Bake: Preheat your oven to 400°F (200°C). Bake the chicken rolls uncovered for 40 minutes, or until the juices run clear and the chicken is golden brown.
Make the Sauce: When the chicken has been baking for about 30 minutes, start making the sauce. In a medium saucepan, combine the cream of chicken soup, sour cream, and lemon juice. Add a little milk to thin the sauce to your desired consistency. Heat over medium heat until warmed through, adding more milk if needed.
Serve: Once the chicken is cooked, remove the bakers twine or toothpicks. Serve the chicken rolls topped with the warm sauce.
Frequently Asked Questions
How do I prevent the cheese from oozing out during baking?
To prevent the cheese from oozing out, make sure to roll the chicken tightly and secure it well with toothpicks. Chilling the rolled chicken for about 30 minutes before baking can also help.
Can I use a different type of cheese?
Absolutely! While Swiss cheese is traditional, you can use other types of cheese like Gruyere, mozzarella, or cheddar for a different flavor.
How should I store leftovers?
Store any leftover Chicken Cordon Bleu in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat it in the oven or microwave before serving.
Can I make Chicken Cordon Bleu ahead of time?
Yes, you can prepare the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours before baking. This makes it convenient for meal prep.
Can I freeze Chicken Cordon Bleu?
Yes, you can freeze the assembled chicken rolls before baking. Wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before baking.
What sides go well with Chicken Cordon Bleu?
Chicken Cordon Bleu pairs well with a variety of sides, such as mashed potatoes, steamed vegetables, rice pilaf, or a fresh salad. Choose your favorite sides to complement the dish.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature.
Can I use panko breadcrumbs instead of cornflake crumbs?
Yes, you can use panko breadcrumbs for a different texture. Panko breadcrumbs will give the chicken a lighter and crispier coating.
Can I make a gluten-free version of Chicken Cordon Bleu?
Yes, to make a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers for the coating. Ensure that all other ingredients you use are also gluten-free.
For more recipes like this, try:
- Quick Chicken Cordon Bleu Panini
- Chicken Cordon Bleu Rolls
- Skillet Chicken Cordon Bleu
- Chicken Cordon Bleu Casserole
Chicken Cordon Bleu
Real Mom Kitchen
Equipment
Ingredients
- 4 chicken breasts
- 8 thin slices of ham like shaved ham
- 4 slices swiss cheese cut in half
- salt
- pepper
- ¼ cup melted butter
- ½ cup crushed cornflakes
Sauce:
- 10¾ oz can cream of chicken soup
- ½ cup reduced fat sour cream
- 1 tsp lemon juice
- milk
Instructions
- Place 1 chicken breast between two pieces of plastic wrap or inside a gallon sized freezer bag. Pound chicken until all even in thickness. You want it to be about 1/8 inch thick. Continue this process with each chicken breast.
- Lightly salt and pepper one side of the chicken breasts. Then place 2 slices of the ham on the center of each chicken breast. Then top ham with 2 halves of swiss cheese. Then roll up chicken breasts jelly roll style with ham and chicken on the inside. Tuck in ends and seal well. Secure each chicken roll with bakers twine or toothpicks.
- Dip each chicken roll in butter then roll in cornflake crumbs until coated. Place chicken rolls in a 9 x 13 baking dish.
- Bake uncovered at 400 degrees for 40 minutes until juices run clear and chicken is golden brown.
- When the chicken has cooked for 30 minutes makes the sauce. Place the soup, sour cream, and lemon juice in a sauce pan. Add a little milk to help thin out. Heat over medium heat until heated through. Add more milk if needed to make the sauce the desired thickness.
- Serve chicken rolls topped with sauce.
Nutrition
Recipe adapted from the Lion House Recipes.
