Cordon Bleu Chicken Rolls

    1 hour 30 mins

    This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.

    402 people made this

    Serves: 6 

    • 8 skinless, boneless chicken breasts
    • 8 slices cooked smoked ham
    • 4 slices Swiss cheese, cut into 2.5 cm pieces
    • salt and pepper to taste
    • 1 teaspoon dried thyme
    • 1/4 cup (60ml) melted butter
    • 1/2 cup (50g) cornflakes cereal crumbs
    • 1 (330g) can condensed cream of chicken soup
    • 1/2 cup (125ml) sour cream
    • 1 teaspoon lemon juice

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 200 degrees C (400 degrees F).
    2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about .25cm thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
    3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 24cmx34cm (9x13 inch) baking dish.
    4. Bake at 200 degrees C (400 degrees F) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
    5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

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    Reviews in English (317)


    Updated review: I made this recipe again tonight. This time I used a combination of crushed corn flakes and italian bread crumbs. I again used munster cheese instead of swiss. I decided to try the gravy and it was good, but I don't think it's necessary as the chicken tastes great alone. Original review: My husband says this is the best new recipe that I've ever made, and he's hard to please. I did things slightly different for personal preferences. First of all, I used Italian bread crumbs instead of Corn Flake crumbs because that's all I had in the house. I used munster cheese instead of swiss becuase neither of us like Swiss. And I didn't make the gravy, because my husband isn't a gravy person. These were so simple to make, took little time and turned out wonderfully. The first time I made this it came out too dry, so I adjusted my cooking temperature the next time to 350, for 30 minutes, and it worked fine. I will definately make this again!  -  07 Dec 2005  (Review from Allrecipes US | Canada)


    Really great!... liked the creamy sauce. Used mozzarella cheese instead of swiss. The cheese will run out if you don't tack up the sides of the chicken breast. One thing that helps is if you fold the ham around the cheese, and then wrap the ham/cheese square in the chicken. Less cheese oozes out! Will definately make again!  -  08 Apr 2006  (Review from Allrecipes US | Canada)


    Delicious! I used bread crumbs to coat the chicken and then sauteed in a pan with a little butter and olive oil. Once browned, I made the sauce, adding my usual seasonings and some white wine. I then poured the sauce over the chicken to heat through. Thank you Michelle!  -  14 Jan 2003  (Review from Allrecipes US | Canada)