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Chicken Cordon Bleu

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"Cheesy chicken and ham with a delicious sauce."

Serves 4 | Prep Time 15 mins | Cook Time 30 mins

Why I Love This Recipe

I love this dish. It takes a bit of time to make it, but it's well worth it.

Ingredients You'll Need

8 thin slices of ham
8 oz Swiss cheese (sliced or shredded)
4 boneless skinless chicken breasts, about 2 lbs
salt and pepper
3 cups corn flakes cereal, crushed (or breadcrumbs)
6 Tbsp butter, melted
1 cup mayonnaise
1-2 tsp yellow mustard, to taste


Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create 2 chicken breast halves

Place the chicken breast halves between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears)

Top each piece of chicken with a slice of ham and a handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap

Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-mins or up to one day in advance

Preheat oven to 400 degrees. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish

Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet

Bake on the center oven rack for about 30 mins, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling)

Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste

Pairs Well With

Potato or rice dish or maybe just a salad

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