1-Getting started: Getting started with this chicken cordon bleu is as simple as following a few clear steps. Begin by patting the chicken breasts dry and cutting each one horizontally to make two thinner pieces. Then, place each piece between plastic wrap and gently pound it with a meat mallet or rolling pin until it’s even and not torn. For more chicken ideas, check out our quick chicken stir-fry recipe for additional inspiration on handling poultry.

2-Next: lay a slice of ham and some Swiss cheese on each flattened chicken piece. Roll them up tightly, tucking in the sides as you go, and wrap each roll in plastic wrap, twisting the ends to hold the shape. Pop them in the fridge for at least 30 minutes or up to a day, or freeze them for up to 3 months just thaw before baking. It’s a handy tip for meal prep that keeps things fresh.

3-Preheat your oven: to 400°F (200°C), unwrap the rolls, and season them lightly with salt and pepper. Crush the cornflakes into fine crumbs if they’re not already, and set them in a shallow dish alongside a dish of melted butter. Dip each roll in the butter, then coat it thoroughly with the crumbs, pressing gently to make sure they stick. Place the coated rolls on a lightly greased baking sheet and bake on the center rack for about 30 minutes, until the chicken hits 160°F (71°C) inside.

4-While the chicken bakes: mix up the sauce by combining the mayonnaise and yellow mustard, tweaking the mustard amount to your liking. Once done, serve the chicken hot with the sauce on the side. This method keeps the cheese melty and the outside crunchy, making it a hit every time. For more ways to enjoy baked chicken, try our creamy chicken and bacon pasta for a creamy twist.