Cordon Bleu Chicken Rolls

Cordon Bleu Chicken Rolls


399 people made this

About this recipe: 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.


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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