Comida Kraft
Recipe Box

Chicken Cordon Bleu

Prep Time
15
min.
Total Time
1
hr.
Servings

4 servings

Make a blue ribbon chicken cordon bleu recipe. This classic chicken dish is just what you'll need for dinner tonight!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Place chicken, top sides down, on work surface; spread with mustard. Top with ham and cheese. Roll up tightly, starting at one short end of each.
  • Dip chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
  • Bake 40 to 45 min. or until chicken is done (165°F), covering after 25 min.

How to Pound Chicken Breasts

Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Substitute

Prepare using OSCAR MAYER Deli Fresh Honey Ham.

Cooking Know-How

If necessary, secure chicken rolls with wooden toothpicks before coating with bread crumbs and baking as directed. Be sure to remove and discard all toothpicks before serving the chicken.

Servings

  • 4 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 4 Meat (L)

Nutrition Bonus

This better-for-you version of a classic dish is a good source of calcium, thanks to the cheese.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 220
Total fat 7g
Saturated fat 2.5g
Cholesterol 85mg
Sodium 660mg
Carbohydrate 4g
Dietary fiber 0g
Sugars 0g
Protein 34g
% Daily Value
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have four boys, ages 2-11 and very picky eaters. I have four boys, ages 2-11 and very picky eaters. This was woderfull. I am not a chef or even someone that really likes or knows how to cook...and this was easy to make and tasted great. Took me about 25 minutes, but then again, I make a double batch. I have one boy that wasn't wild about the mustard, so the 2nd time I made it I cut back on it on his piece.... and he was very happy! I have also made this for my parents and they greatly enjoyed that meal.
Date published: 2006-09-14
Rated 5 out of 5 by from I loved making this dish an my company loved eating it. I loved making this dish an my company loved eating it. It displayed nicely and the flavor was delicious and moist. It looked like it was harder to make than it was. The most difficult part bein "pounding" the chicken to 1/4 inch which really wasn't difficult at all. Great for company. I serve it with rice almonine, dinner rolls, caesar salad and fruit salad. Great dinner.
Date published: 2009-07-28
Rated 5 out of 5 by from superb, indeed! superb, indeed! i ended up making a quick substitution for the dijon with honey mustard, but the sweetness of the dressing worked very well with the rest of the dish! i also decided to use shake'n bake instead of the bread crumbs, but it baked up perfectly. who needs bread slices when you can have your ham and cheese nestled in CHICKEN? ! ;o)
Date published: 2008-06-12
Rated 4 out of 5 by from I made this recipe for my mother in law and husband and they raved about it. I made this recipe for my mother in law and husband and they raved about it. The day I made the recipe my oldest son and family came over and ate it without heating it up and they loved it. I told my daughter in laws and they requested the recipe. My middle sons wife is cooking it this evening for dinner.
Date published: 2002-10-18
Rated 5 out of 5 by from Pretty easy to make! Pretty easy to make! first time I have ever tried to flatten chicken breasts so that I may have to get better at, otherwise, I substituted provolone instead of swiss, and they were delicious!!!!!!!! you won't regret trying this recipe! ps. use toothpicks to hold the rolls together!
Date published: 2011-02-09
Rated 5 out of 5 by from This was great! This was great! It was easier to make than I thought. I cooked the chicken longer to make sure it was done... and it didn't dry it out or anything. I will be making this again. It looked like the picture too, and my husband LOVED it. This is my fav. recipe so far.
Date published: 2007-01-27
Rated 5 out of 5 by from I made this for my wife tonight and it knocked her socks off! I made this for my wife tonight and it knocked her socks off! It was the best Cordon Bleu we ever had! I wasn't sure about adding the honey mustard but it turned out great. I highly recommend this recipe if you are hungry for an excellent chicken dinner A+++!
Date published: 2005-06-16
Rated 4 out of 5 by from It is messy to make, but worth the work for a different main dish for my family. It is messy to make, but worth the work for a different main dish for my family. I dipped the chicken in the eggs after pounding, laid it flat on my plate of bread crumbs, and then layered and rolled up. It was much easier to work with this way.
Date published: 2006-08-11
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