Baked Chicken Cordon Blue

Baked chicken cordon bleu recipe served up on a plate over rice.

Juicy chicken breasts are stuffed with ham and cheese, then topped with an ultra-crunchy and flavorful crust. Top it all off with a simple three-ingredient cordon bleu sauce and you've got a true winner for dinner!

Course Dinner

Cuisine American

Keyword chicken cordon bleu, chicken cordon bleu sauce, easy chicken cordon bleu

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 522kcal

Author Jennifer

Ingredients

8 skinless boneless chicken breast
½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 Tablespoons milk
12 slices Swiss or Provolone cheese
8 slices cooked ham
1 cup seasoned bread crumbs
1 cup crispy fried onions crushed
2 cans of cream of mushroom soup
1 cup sour cream
2 Tablespoons lemon juice

Instructions

Preheat the oven to 350°F. Coat a 7x11-inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper.
In a large bowl, whisk together eggs and milk to make an egg wash. Coat each chicken breast in egg wash.
Place 1 Swiss/Provolone cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure it with a toothpick—place it in the prepared baking dish.
In a small bowl, mix breadcrumbs and crushed crispy fried onions in a bowl. Sprinkle chicken evenly with bread crumbs mixture.
Bake in the preheated oven for 30 minutes.
Meanwhile, make the sauce in a small bowl, mix mushroom soup, sour cream, and lemon juice together. After 30 minutes, pour sauce over the chicken. Cook for another 10-15 minutes or until the chicken reaches 165°F.
Place 1/2 Swiss/Provolone cheese slice on top of each breast. Return to the oven until the cheese has melted, 3 to 5 minutes. Remove toothpicks and serve over rice.

Notes

Use toothpicks. This will keep the chicken piece together as they cook but don't forget to remove them before serving.
Cook chicken fully. The best way to know when your chicken is ready is by taking its internal temperature using a thermometer.
If you don't have a meat mallet, use a rolling pin to pound out the chicken. It's not a perfect solution but will work.
Store. Leftovers in the fridge for up to four days. You can also freeze it in an airtight container for up to three months.
Reheat. In the oven at 350° F until the chicken is heated through.
Prep ahead. This dish works great for meal prep. Pound, stuff, and roll the chicken in advance and lay them out in the baking dish. You can freeze the chicken rolls for up to three months or store them in the fridge overnight. When you're ready to cook the dish make the sauce and breadcrumb topping and finish preparing the dish following the instructions. If the chicken is frozen, thaw it out in the fridge overnight.

Nutrition