Chicken Cordon Bleu

Chicken Cordon Bleu with cereal coating

A classic meal made easy. This Chicken Cordon Bleu is sure to please your whole family, and only takes an hour of hands-on time to boot. 

Serves: 4 / Hands-on: 60 minutes / Total: 2 hours / Difficulty: Medium


  • 4 chicken breasts, butterflied
  • 8 thin slices of ham 
  • 3 c. corn flakes cereal 
  • 1 c. mayo 
  • 1 tsp. yellow mustard 
  • 6 tbsp. butter 
  • 1 c. swiss cheese, shredded
  • Salt and pepper, to taste


  1. Pat chicken dry with paper towels. Place butterflied chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound into thin and even pieces.
  2. Top each piece with a slice of ham and handful of shredded cheese. Roll tightly and place on a new piece of plastic wrap. 
  3. Wrap chicken tightly, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting to create a firm chicken roll. Refrigerate wrapped chicken bundles for at least 30 minutes or up to one day in advance. 
  4. Preheat oven to 400F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a plastic bag and crush into fine crumbs. Add crumbs to a shallow dish. Melt butter in a separate shallow dish. 
  5. Dip chicken bundles in melted butter and then into the cornflake crumbs, pressing lightly to help crumbs stick to the chicken. Transfer to a lightly greased baking sheet. 
  6. Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160F). 
  7. Make dipping sauce by stirring the mayo and mustard together.