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Baked Chicken Cordon Bleu... I have been making this recipe for years now. It is such a wonderful and tasty dish...not to mention that you can prepare it in advance. I always fall back on this recipe when I have dinner guests. It is pretty nice to be able to enjoy their company without worrying too much about dinner. I usually prepare the chicken rolls in the morning, place them in the refrigerator and then bake them right before dinner. Alternately, you can freeze the rolls uncooked and defrost and bake at a later date.
"I really enjoyed making this dish. My wife absolutly loved it. By using "fresh" breadcrumbs it keeps the dish somewhat light due to not having to pan saute with oil first. Just baking builds the flavors slowly. I used provolone cheese in place of the swiss for a bit less sharpness in flavor and it came out just fine. A very good deli ham is a must to build the flavor on the inside. Very good recipe. Will make it again as my wife wants it for leftovers to take to work:))"- Baylee48
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Top-ranked recipe named "Baked Chicken Cordon Bleu"
Process a few slices of bread in food processor to make about 4-5 cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder. Set aside. Melt butter in a bowl and mix with oil. Set aside. Wash and clean chicken breasts.Pat dry and cut each breast into two pieces. You will have two pretty thin slices.Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.
Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty.
Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate.Take cheese out...I usually like to cut the cheese slices in half in case I have to overlap them.Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).Roll chicken ...making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks. Take the chicken roll and dip into the melted butter/oil...make sure all the sides are well coated.
Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice if you like. I sprinkled some dried basil. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:). When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don't overcrowd them.Bake in a preheated 375 oven for 15-20 minutes. Place the pan on the top third rack. Don't over cook the chicken. You can easily do this in a toaster oven as well.
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lupuscallidus 3 weeks agoDelicious main course and easy to prepare with basic ingredients
Rudney73 3 weeks agoLoved IT!
bcnelson37 4 weeks agoAbsolutely delicious and have made it several times. I get the chicken breasts at the meat counter and they will slice them even thinner, which cuts down on pounding. Whatever you do, DONT bake them on a cookie sheet as the juice will roll off and burn in the oven. I cooked them longer, 30-40 minutes depending on how many we made.
Rudney73 4 weeks agoMy whole family loved this. I used provolone cheese instead because it was what I had. Still was soo good.
cokhmatov 1 month agoEveryone loves this. Absolutely delicious. And waaaay easier to make than I ever thought it was.
TyroneJennings50 1 month agoloved it <3
Baileyboo1550 2 months ago
Bpearsall02 2 months agoAwesome flavor. Omit the toothpicks and use uncooked spaghetti instead. Practically disappears.
richiedijie 3 months ago
mestasmama 4 months agoWe are gluten free so we use potato chips instead. My fave is Maui onion chips
gezugowa 4 months agoBrilliantly simple. I thought it would be difficult to wrap the chicken to stop cheese leakage, but it was a lot easier than I thought. Went for smoked ham and really loved it
knoxero 5 months agoOptional but I would add more cheese other than that its goof
RachL120 5 months agoBest Chicken Cordon Bleu I ever had. I' m making fresh for now on. No more frozen, It was soooooooooooooooooooooooooooooooooo delicious1
cristinakj 7 months agoThis was a lot of work. Like others, I had to cook mine a bit longer but I'm sure that's because I didn't get it pounded thin enough. Also, like a couple other reviews, I added a bit of Dijon mustard and this did NOT help with rolling them up. I wish there were a photo of 'folding the sides in' because I didn't find this possible. Good flavor. Used deli ham & Swiss and I added thyme & garlic powder to the butter/oil mix. Probably wont use this recipe again, but will make CCB again.
grizadams21 8 months agoThis seemed somewhat difficult to me since I have never really made anything before. It was pretty simple though. Mine didn't look quite as pretty, but tasted great
helandri 8 months ago
mstrlane 8 months agoFirst time back cooking for ages (since year 9 food tech) easy to follow recipe and tasted absolutely great. Can't wait to make again whole family loved it
stefaniemullins 8 months ago
chipco 9 months agoMe & my 15 year old son have now made this together on 3 occasions. We are both rookie cooks. It is simple to make & very tasty
SassyMamasita 9 months agoMy family loves this recipe. I never chill it for an hour as the recipe suggests. I just roll it, dredge it, and bake it. Even my picky eaters like it!