Mohamed Shili This delicious Chicken Cordon Bleu recipe by Joanna Gaines is a quick and easy way to enjoy a classic, comforting meal. With crispy cornflake coating, gooey Swiss cheese, and tender chicken, it’s perfect for weeknight dinners or special occasions. Made with simple, everyday ingredients, you can easily customize this dish to suit your taste!
Recipe Ingredients:
- 8 thin slices ham
- 8 oz Swiss cheese sliced or shredded
- 4 boneless skinless chicken breasts , about 2 pounds
- salt and freshly ground black pepper
- 3 cups corn flakes cereal , crushed (or substitute breadcrumbs)
- 6 Tablespoons butter , melted
For the sauce:
- 1 cup mayonnaise
- 1-2 teaspoons yellow mustard , to taste
How To Make Chicken Cordon Bleu?
- Prepare the chicken: Pat the chicken dry with paper towels. Using a sharp knife, slice each chicken breast in half horizontally to create two thinner fillets.
- Flatten the chicken: Place each fillet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin, being careful not to tear the meat.
- Add the filling and roll: Place one slice of ham and a handful of Swiss cheese on each chicken fillet. Roll tightly, tucking the sides slightly as you go, and place each roll onto a fresh piece of plastic wrap.
- Wrap and chill: Wrap the rolls tightly, twisting the ends like a tootsie roll, and refrigerate for at least 30 minutes or up to 1 day.
- Preheat the oven: Heat your oven to 400°F / 200°C.
- Prepare the coating: Crush the cornflakes in a food processor or with a rolling pin and place them in a shallow dish. Pour the melted butter into another shallow dish.
- Coat the chicken: Unwrap the chilled chicken rolls and season lightly with salt and pepper. Dip each roll into the melted butter, ensuring it’s fully coated, then roll in the crushed cornflakes, pressing gently to help the crumbs stick.
- Bake the chicken: Place the coated chicken rolls on a lightly greased baking sheet and bake on the center oven rack for about 30 minutes, or until the internal temperature of the chicken reaches 160°F / 71°C.
- Make the sauce: While the chicken bakes, combine the mayonnaise and mustard in a small bowl. Adjust the mustard to your taste.
- Serve: Serve the chicken rolls hot with the sauce on the side or drizzled over the top.
Recipe Tips:
- Pound evenly for perfect cooking: When flattening the chicken, make sure the thickness is even across each piece to help them cook evenly and prevent dry spots.
- Chill the rolls before coating: Refrigerating the wrapped chicken helps them hold their shape, making them easier to handle and ensuring the filling stays inside while baking.
- Crush cornflakes finely: Use a food processor or rolling pin to crush the cornflakes into fine crumbs for better coating coverage and a crispier texture.
- Check internal temperature: Use a meat thermometer to ensure the chicken reaches 160°F (71°C) internally for perfectly cooked meat without overbaking.
- Customize the sauce: Add a dash of garlic powder, honey, or Dijon mustard to the sauce for extra flavor, tailoring it to your personal taste.
How To Store & Reheat Leftovers?
- In The Microwave: Place the chicken on a microwave-safe plate, cover with a microwave-safe lid, and heat on medium power for 2–3 minutes, checking halfway to avoid overcooking.
- Freeze: After cooling, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Place the chicken on a microwave-safe plate, cover with a microwave-safe lid, and heat on medium power for 2–3 minutes, checking halfway to avoid overcooking.
Nutrition Facts
- Calories: 726
- Total Fat: 45g
- Saturated Fat: 24g
- Cholesterol: 267mg
- Sodium: 1,715mg
- Potassium: 807mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0.3g
- Sugars: 3g
- Protein: 68g
Check out More Recipes:
Joanna Gaines Chicken Cordon Bleu
Description
This delicious Chicken Cordon Bleu recipe by Joanna Gaines is a quick and easy way to enjoy a classic, comforting meal. With crispy cornflake coating, gooey Swiss cheese, and tender chicken, it’s perfect for weeknight dinners or special occasions. Made with simple, everyday ingredients, you can easily customize this dish to suit your taste!
Ingredients
For the sauce:
Instructions
- Prepare the chicken: Pat the chicken dry with paper towels. Using a sharp knife, slice each chicken breast in half horizontally to create two thinner fillets.
- Flatten the chicken: Place each fillet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin, being careful not to tear the meat.
- Add the filling and roll: Place one slice of ham and a handful of Swiss cheese on each chicken fillet. Roll tightly, tucking the sides slightly as you go, and place each roll onto a fresh piece of plastic wrap.
- Wrap and chill: Wrap the rolls tightly, twisting the ends like a tootsie roll, and refrigerate for at least 30 minutes or up to 1 day.
- Preheat the oven: Heat your oven to 400°F / 200°C.
- Prepare the coating: Crush the cornflakes in a food processor or with a rolling pin and place them in a shallow dish. Pour the melted butter into another shallow dish.
- Coat the chicken: Unwrap the chilled chicken rolls and season lightly with salt and pepper. Dip each roll into the melted butter, ensuring it’s fully coated, then roll in the crushed cornflakes, pressing gently to help the crumbs stick.
- Bake the chicken: Place the coated chicken rolls on a lightly greased baking sheet and bake on the center oven rack for about 30 minutes, or until the internal temperature of the chicken reaches 160°F / 71°C.
- Make the sauce: While the chicken bakes, combine the mayonnaise and mustard in a small bowl. Adjust the mustard to your taste.
- Serve: Serve the chicken rolls hot with the sauce on the side or drizzled over the top.
Notes
- Pound evenly for perfect cooking: When flattening the chicken, make sure the thickness is even across each piece to help them cook evenly and prevent dry spots.
- Chill the rolls before coating: Refrigerating the wrapped chicken helps them hold their shape, making them easier to handle and ensuring the filling stays inside while baking.
- Crush cornflakes finely: Use a food processor or rolling pin to crush the cornflakes into fine crumbs for better coating coverage and a crispier texture.
- Check internal temperature: Use a meat thermometer to ensure the chicken reaches 160°F (71°C) internally for perfectly cooked meat without overbaking.
- Customize the sauce: Add a dash of garlic powder, honey, or Dijon mustard to the sauce for extra flavor, tailoring it to your personal taste.
Joanna Gaines Chicken Cordon Bleu
