1-Getting started with this Chicken Cordon Bleu recipe is simple and rewarding, as it involves stuffing and coating chicken for a crispy, golden finish. Begin by patting the chicken dry and slicing each breast horizontally to make two thin halves, then place them between plastic wrap sheets and pound them evenly until thin but not torn. This step helps ensure even cooking and makes rolling easier.

2-Next, top each chicken piece with a slice of ham and a handful of shredded Swiss cheese, then roll each one tightly, tucking in the sides slightly. Wrap the rolls tightly in plastic wrap and refrigerate for at least 30 minutes or up to a day to help them hold their shape. When you’re ready to cook, preheat your oven to 400°F (200°C), remove the chicken from the fridge, unwrap it, and season with salt and pepper.

3-Now, set up your coating station by pulsing 3 cups of cornflakes in a food processor until finely crushed and placing them in a shallow dish. Melt 6 tablespoons of butter in another shallow dish. Dip each chicken roll first into the melted butter, then coat it with the crushed cornflakes, pressing lightly to make sure they stick. Place the rolls on a greased baking sheet and bake for about 30 minutes, or until the internal temperature reaches 160°F (71°C).

4-Finally, mix together 1 cup of mayonnaise and 1 2 teaspoons of yellow mustard to taste for the sauce, and serve it alongside or on top of the chicken. For a variation, you can try an alternative method like stuffing whole chicken breasts without pounding, as mentioned in the tips. If you’re looking for more chicken ideas, check out our easy chicken spaghetti recipe for another family-friendly option.