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Red Carpet Chicken Cordon Bleu

(6 Votes)
Red Carpet Chicken Cordon Bleu
30 Min

You don't have to wait for the Academy Awards to roll out the red carpet for your family. They'll feel like VIP's once they taste this elegant easy Red Carpet Chicken Cordon Bleu.

What You'll Need:
  • 1 egg
  • 1/2 cup Italian-flavored bread crumbs
  • 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 slices (4 ounces) Swiss cheese
  • 4 slices (1/4 pound) deli ham
  • Cooking spray
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a shallow dish, beat the egg. Place bread crumbs in another shallow dish.
  3. Season chicken with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each chicken breast; roll up and secure each breast with a toothpick. Dip in egg then in bread crumbs, coating completely. Place chicken roll-ups in prepared baking dish, then coat lightly with cooking spray.
  4. Bake 30 to 35 minutes, or until no pink remains in the chicken and coating is golden. Remove toothpicks before serving.

We served these with a side of yummy creamed spinach, and everyone was a winner!

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I found this recipe years ago and is still a favorite! Thanks

I make these a couple times a month. Just a tip....after you pound out your chicken, spread a thin layer of honey mustard sauce on top, then build accordingly. Just adds another nice layer of flaver. After all, what goes best on ham and swiss, mustard of course. Mayo,honey,Dijon, whisk.....done.

I tried this reciepe for the first time last night and it as one of the best recipe's I ever made. I might of flatten the chicken breast a little too much, some pieces fell apart, but was OOH SO GOOD!!

This is so simple to make and comes out looking just like you fried in oil. An very easy way to make a great dish and it comes out looking like you slaved over the stove!!! AWESOME


Excellent, in fact this would be impressive company fare! My husband made positive comments several times....we both thought it was just so flavorful. The chicken stayed nice and moist. A small amount of cheese oozed out but could easily be scooped along with the roulades onto your plate. I made as directed using deli Swiss and ham off the bone type ham. I chose to up the temp to 375....the breasts were really large even after pounding and @ 325 x's 30 min, I wasn't sure they'd really be done. We're very cautious about poultry cooking times. At 375 x's 30 the internal temp was 165 they were done, still nice and moist. I served them with Bobby Deen's Almond Pilaf........super good! Another great recipe Mr. Food!!!!


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