Cordon Bleu Chicken Rolls Recipe -
Cordon Bleu Chicken Rolls Recipe

Cordon Bleu Chicken Rolls

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"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 Edit and Save

Original recipe makes 6 to 8 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
May 23, 2010

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 try the gravy and it was good, but I don't think it's necessary as the chicken tastes great alone. Original review: My husband says this is the best new recipe that I've ever made, and he's hard to please. I did things slightly different for personal preferences. First of all, I used Italian bread crumbs instead of Corn Flake crumbs because that's all I had in the house. I used munster cheese instead of swiss becuase neither of us like Swiss. And I didn't make the gravy, because my husband isn't a gravy person. These were so simple to make, took little time and turned out wonderfully. The first time I made this it came out too dry, so I adjusted my cooking temperature the next time to 350, for 30 minutes, and it worked fine. I will definately make this again!

Most Helpful Critical Review
Jul 13, 2003

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

Apr 08, 2006

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 fold the ham around the cheese, and then wrap the ham/cheese square in the chicken. Less cheese oozes out! Will definately make again!

Jul 23, 2003

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 then poured the sauce over the chicken to heat through. Thank you Michelle!

Feb 05, 2007

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. I use whatever kind of cheese I have on hand in the fridge. Be sure to put a little water in the bottom of the pan so they don't stick. Also, the sauce it the best!

Jul 13, 2003

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 the chicken was delicious without it. I also made two of the rolls with Swiss cheese and two with Provolone, and my husband and I liked the Provolone better (our son preferred the Swiss). I'll be making this recipe this weekend when my daughter's fiance and his parents come for dinner.

Jan 22, 2003

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. I served this with Chicken Flavored rice. It was great... not to difficult either..

Jan 24, 2003

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 sprinkled paprika on the top, surrounded it with wedges of butter, and let it bake. The second time I made it, I was running low on time, so I pan seered some seasoning into the chicken first, and then rolled it all up and let bake for 25 minutes. The nice thing about not breading the chicken is that I didn't need toothpicks, so no worries of the little sticks breaking in the food. When first seering the chicken, it made for less flexible meat to roll-up, but it worked anyway and my guests loved it!


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 43.8 g
  • 88%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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