Baked Cordon Bleu Roll Ups
These Baked Cordon Bleu Roll Ups are stuffed with melty cheese and smoked ham and oven-fried until crispy using my tried-and-true oven-frying technique for better-than-KFC crispiness!With step-by-step instructions, a Marinara Dip sauce recipe for extra deliciousness, and substitutions, these Cordon Bleu Roll Ups are easy to make and so satisfying! Perfect for making-ahead.
Ingredients
- 4 skinless, boneless chicken breasts (or turkey breasts)
- 4 slices ham (or smoked turkey ham)
- 4 slices Swiss cheese (or any melty cheese such as deli Cheddar, Gouda, Mozzarella, Asiago, Provolone, Scamorza)
- 1 large egg (beaten)
- Salt and pepper to taste
- 2 cups (60 g) cornflakes
For The Spicy Marinara Sauce (Optional)
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic (minced)
- 1 15-oz can (425 g) high-quality tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (optional)
- 1/4 teaspoon cayenne pepper (or to taste, or omit if you don't want the marinara dip to be spicy)
- Salt and pepper (to taste)
Instructions
- Flatten the chicken. Skip this step if your chicken breasts are already 1/4-inch (1/2 cm) thick. To flatten the chicken breast, lay each breast between 2 pieces of plastic wrap then use a meat mallet or a rolling pin to pound the meat to 1/4-inch (1/2 cm) thick. Discard the top player of plastic wrap but keep the chicken on the bottom layer of plastic wrap.
- Assemble the cordon bleu. Place 1 slice of ham and 1 slice of cheese on a chicken breast then roll the chicken breast up into a log and pinch the edges of the meat to seal. Wrap the log in plastic wrap and twist the edges of the plastic wrap to secure. Repeat with the remaining chicken breasts.
- Chill. Place the prepared cordon bleu roll-ups in the refrigerator to set for at least 30 minutes or overnight.
- Preheat the oven to 375F (190C) and line a baking sheet with parchment paper.
- Make the crispy coating. Meanwhile, add the cornflakes to a food processor and pulse until the cornflakes are reduced to small crumbs with a few bigger pieces (texture should not be completely finely ground). Transfer the crushed cornflakes to a large shallow bowl and mix in salt and pepper.
- Coat the cordon bleu. Remove the cordon bleu from the refrigerator and make sure you have a good working station featuring the cordon bleu, the prepared coating, the bowl with the beaten egg, and the lined baking sheets. Unwrap one of the cordon bleu, roll it into the beaten egg, season it with salt and pepper, roll into the cornflakes, and place it on the baking sheet. Repeat with the remaining cordon bleu.
- Bake for 20-25 minutes or until the coating is golden and crispy and the internal temperature reaches 165F (75C). Meanwhile, make the Marinara dip (optional).
- Make the Marinara dip. In a small saucepan over medium heat, heat the oil until hot, then add in the garlic and saute until fragrant (about 1-2 minutes), then lower the heat to medium-low and add in the tomato sauce, oregano, basil, cayenne, salt, and pepper. Cook for 5-10 minute, taste, and adjust seasonings if needed. Serve with your baked Cordon Bleu Roll Ups.
Notes
Make-Ahead Instructions: follow the recipe through step 3, chill overnight, and follow step 4 the next.
Storing Instructions: store any leftovers covered or in an air-tight container in the refrigerator for 1-2 days. I don’t recommend storing longer than that as this is one of those dishes that’s actually best eaten as it’s made.
Reheating Instructions: preheat the oven to 325F (160C), place the Cordon Bleu Roll Ups on a baking sheet lined with parchment paper, and reheat for 5-10 minutes or until fully heated through. Alternatively, you can reheat these on the stovetop by adding them to a greased skillet over medium heat and reheating them for 5-10 minutes or until heated through. Do not microwave, they will turn soggy.
Nutrition
Calories: 393kcalCarbohydrates: 19gProtein: 39gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 152mgSodium: 1119mgPotassium: 888mgFiber: 2gSugar: 5gVitamin A: 1015IUVitamin C: 12mgCalcium: 198mgIron: 6mg
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