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Chicken Cordon Bleu

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Chicken Cordon Bleu
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Makes: 8 servings adjust



  • 14 cup Unsalted Butter, melted
  • 1 cup Cornflake Crumbs, may need more depending on size of the chicken breasts.

Step 1

Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl.

Step 2

Lightly spray a 9x13 baking dish with cooking spray.

Step 3

Preheat oven to 400 degrees F.


  • 8 slices Deli Ham, sliced thin
  • 8 slices Swiss Cheese, sliced thin

Step 4

Fold or roll cheese slice into a stick of cheese about 1x4 inches. Place cheese roll in the center of a ham slice. Tuck in the ends of the ham around the cheese and roll up like a burrito. You want the ham to encase the cheese as much as possible to prevent the cheese from leaking out during baking. Repeat for all 8 ham slices.


  • 8 Boneless Skinless Chicken Breast Halves

Step 5

Cover chicken breast with plastic wrap and, using a meat mallet, pound until breast is roughly 1/8 inch thick. Repeat for remaining chicken breasts. NOTE: If using large chicken breasts they may need to be cut in half lengthwise before pounding. In which case you will only need 4 of the breasts to make up the 8 pieces required for this recipe.


  • Salt and Pepper, to taste
  • 1 teaspoon Dried Thyme, or more to taste

Step 6

Lay out one pounded chicken breast and sprinkle the top with a little salt, pepper and thyme.

Step 7

Place one ham/cheese roll onto chicken breast and roll breast up with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Step 8

Dip chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated roll into the prepared baking dish.

Step 9

Repeat steps 6-8 for remaining chicken breasts.

Step 10

Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and internal temperature reaches 165 degrees F.


  • 12 cup Light Sour Cream
  • 1 teaspoon Lemon Juice, or more to taste
  • Salt and Pepper, to taste
  • 10 34 ounces Canned Cream of Chicken Soup, campbell's healthy request preferred

Step 11

While chicken bakes make the sauce: In a small saucepan mix together the undiluted soup, sour cream and lemon juice. Heat over low heat, stirring occasionally. Taste and correct seasoning with salt and pepper, if necessary. Serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
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