1-Making chicken cordon bleu starts with prepping your ingredients to ensure everything goes smoothly. First, pat the chicken dry, then cut each breast in half horizontally to make two thin halves and pound them to an even thickness between plastic wrap without tearing. This step helps the chicken cook evenly and hold the filling well.

2-Next, place a slice of ham and a handful of shredded Swiss cheese on each piece of chicken. Roll the chicken tightly, tucking in the sides, and wrap each roll in plastic wrap, twisting the ends to form a firm bundle. Refrigerate for at least 30 minutes or up to one day to keep the shape it’s a great make-ahead tip for busy schedules.

3-Preheat your oven to 400 degrees Fahrenheit and remove the plastic wrap from the rolls, seasoning them with salt and pepper. For the coating, pulse the cornflakes in a food processor to fine crumbs and place them in a shallow dish, while melting 6 tablespoons of butter in another. Dip each roll first in the melted butter, then coat in the cornflake crumbs, pressing lightly to stick.

4-Place the rolls on a greased baking sheet and bake for about 30 minutes, or until the chicken reaches an internal temperature of 160 degrees Fahrenheit. While baking, prepare the sauce by mixing 1 cup of mayonnaise with 1 to 2 teaspoons of yellow mustard to taste, and serve it on top or on the side. For variations, explore our chicken stir-fry recipe for quick meal ideas.