Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.

  • Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

Partner Tip

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

Nutrition Facts

423 calories; 25.3 g total fat; 128 mg cholesterol; 759 mg sodium. 14.2 g carbohydrates; 34.5 g protein; Full Nutrition

Reviews (244)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2008
This was a great recipe. Instead of pounding the chicken flat and rolling it, I made a pocket in the chicken breast and stuffed the ham and cheese stick inside. I cut the cheese sticks in half and rolled them up in the ham. This kept the cheese from oozing out. I sealed the pocket closed with toothpicks and then rolled the chicken in the butter and bread crumbs. Very easy! Read More
(709)

Most helpful critical review

Rating: 3 stars
10/26/2008
This recipe would've been great if it had a different cheese. I made it tonight using the cheese sticks and they didn't melt and it was in the oven about 50 minutes at about 375 degrees. My husband requested chicken cordon bleu but this isn't what he expected. It isn't bad it just isn't good. Next time I will be using either sliced cheese or shreded and I won't be pounding the chicken it's easier to just make a pocket and stuff everything in it. A lot of effort that didn't pay off. Read More
(71)
305 Ratings
  • 5 star values: 198
  • 4 star values: 87
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/18/2008
This was a great recipe. Instead of pounding the chicken flat and rolling it, I made a pocket in the chicken breast and stuffed the ham and cheese stick inside. I cut the cheese sticks in half and rolled them up in the ham. This kept the cheese from oozing out. I sealed the pocket closed with toothpicks and then rolled the chicken in the butter and bread crumbs. Very easy! Read More
(709)
Rating: 5 stars
03/18/2008
This was a great recipe. Instead of pounding the chicken flat and rolling it, I made a pocket in the chicken breast and stuffed the ham and cheese stick inside. I cut the cheese sticks in half and rolled them up in the ham. This kept the cheese from oozing out. I sealed the pocket closed with toothpicks and then rolled the chicken in the butter and bread crumbs. Very easy! Read More
(709)
Rating: 4 stars
01/27/2007
These were great. I made the recipe "Chicken Cordon Blue II" (also from this site) the night before and had some sauce left over, so I made this recipe for the chicken the second day and served it with that sauce to do a comparison. To me the sauce is the best part so I would probably recommend that recipe over this one. However, I think I enjoyed the chicken more with this recipe because it was so juicy. So if you make this recipe, try making the sauce from the other recipe to go along with it. You'll love it. Read More
(390)
Advertisement
Rating: 4 stars
07/30/2008
Good recipe simple directions to follow. My only advice is to incorporate a sauce otherwise its a little on the dry side. Read More
(267)
Rating: 5 stars
08/13/2008
Family loved this chicken dish. I did not pound out the chicken breasts. I had 4 large chicken breasts about 1/2 pound each and I was able to slice an opening down the middle of each breast to put the rolled up ham slices and cheese. I used about 3 tooth picks per chicken breast. My bread crumbs were not seasoned so I added 1 tsp Italian seasoning and garlic powder. I also went ahead and decided to add my own sauce since one review said it was a little dry alone. I mixed one can cream of chicken soup(98% fat free) with about 1/4-1/2 cup white cooking wine and poured it over the chicken before baking. I cooked it for about an hour or until the soup mixture got bubbly. Read More
(181)
Rating: 5 stars
03/05/2008
It was very easy to make and tasted so good!! It is hard to get the toothpicks out so I suggest taking them out before serving the dish so that your guests don't have to go digging. Other than that it was excellent! Read More
(82)
Advertisement
Rating: 5 stars
11/06/2007
I LOVED this recipe! I will be cooking this again to entertain. I also fried the chicken in butter then baked it in the oven at 350 for 20 minutes. Very tender and appealing to the eye as well. Read More
(77)
Rating: 3 stars
10/26/2008
This recipe would've been great if it had a different cheese. I made it tonight using the cheese sticks and they didn't melt and it was in the oven about 50 minutes at about 375 degrees. My husband requested chicken cordon bleu but this isn't what he expected. It isn't bad it just isn't good. Next time I will be using either sliced cheese or shreded and I won't be pounding the chicken it's easier to just make a pocket and stuff everything in it. A lot of effort that didn't pay off. Read More
(71)
Rating: 5 stars
04/29/2008
I really like this recipe. It's definitely messy but its quick and very tasty. I used 2 slices of virginia ham and 1 slice of swiss and rolled up the chicken and secured with a bunch of toothpicks and the cheese did not run out at all. I will make this again! Read More
(50)
Rating: 5 stars
05/09/2008
This was amazingly good!!!I followed the recipe exactly except I used Swiss cheese instead of mozzerella.Sooo tasty!It is messy trying to take out the toothpicks but worth it! Read More
(36)