Cordon Bleu Chicken Rolls Recipe
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Cordon Bleu Chicken Rolls

By: Michelle  
"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."

Rating: This weblink has been rated 234 times with an average star rating of 4.7 Read Reviews (181)

Rate/Review | 5,656 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 6 to 8 servings
 

Ingredients

  • 8 skinless, boneless chicken breasts
  • 8 slices cooked ham
  • 4 slices Swiss cheese, cut into 1 inch pieces
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1/4 cup melted butter
  • 1/2 cup cornflakes cereal crumbs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 490 | Total Fat: 25.1g | Cholesterol: 163mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2006 by KUUIPO8821 
My husband says this is the best new recipe that I've ever made, and he's hard to please. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2006 by taflambas 
Really great!... liked the creamy sauce. Used mozzarella cheese instead of swiss. The cheese... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by LINDA MCLEAN 
Delicious! I used bread crumbs to coat the chicken and then sauteed in a pan with a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by Molly's Mom 
Every time I make this my family loves it. I melt the butter in the 13x9 pan in the micro and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by TOOKEC 
We really enjoyed this recipe. I dipped the chicken breasts in a beaten egg, then rolled in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by CBURMANIA 
This was fabulous, especially the sauce, we loved it.. I asked my Husband if I should make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by TEKKEN 
Excellent! I tried this last Sat. for our X-mas dinner with friends. Everyone was so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by LBL600 
Thanks for this recipe! It gives a twist to chicken hardly any effort. I've made it twice... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by ZOOCHILD 
I did not care for the cornflake coating and the inside was dry. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by JENNIFER KATE 
Very good. Took a little longer to cook than the recipe said. MORE

 
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