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Cordon Bleu Chicken Rolls

Rated as 4.6 out of 5 Stars

"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."
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Ingredients

servings 490 cals
Original recipe yields 6 servings (6 to 8 servings)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch 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 9x13 inch baking dish.
  4. Bake at 400 degrees F (200 degrees C) 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 490 calories; 25.1 g fat; 14 g carbohydrates; 50 g protein; 163 mg cholesterol; 1080 mg sodium. Full nutrition

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Reviews

Read all reviews 317
  1. 438 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 t...

Most helpful critical review

I did not care for the cornflake coating and the inside was dry.

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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 t...

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 ...

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...

Every time I make this my family loves it. I melt the butter in the 13x9 pan in the micro and then roll the chicken in it and then roll it in bread crumbs and return it to the pan. Very easy. ...

We really enjoyed this recipe. I dipped the chicken breasts in a beaten egg, then rolled in seasoned bread crumbs and drizzled melted butter over them. We didn't like the sauce at all and felt...

This was fabulous, especially the sauce, we loved it.. I asked my Husband if I should make it again? He said definetly. have about 3 times since. It is something I have to make now regularly. ...

Thanks for this recipe! It gives a twist to chicken hardly any effort. I've made it twice now. Neither time did I bread it or make the sauce, actually. After rolling the chicken up, I sprink...

Very good. Took a little longer to cook than the recipe said.

I did not care for the cornflake coating and the inside was dry.