STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I enjoy Chicken Cordon Bleu and always looking for different variations to try. This one has a cornflake crust & uses milk instead of egg. You can also substitute the sour cream &/or part of the soup with yogurt to cut abit more of the fat/salt.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Flatten chicken to 1/4" thickness & sprinkle with pepper.
  2. Place a slice of ham & 1-2 slices of cheese down the center of each piece. Roll up & tuck in ends; secure with toothpicks.
  3. In a shallow dish, pour in milk.
  4. In another dish, combine the crushed cornflakes, paprika, garlic powder & salt.
  5. Dip chicken in milk, then roll in crumbs. Place in a 13x9 greased baking dish.
  6. Bake uncovered for 25-30 min or until juices run clear.
  7. Meanwhile, in a small saucepan, whisk the soup, sour cream/yogurt & lemon juice until blended; heat through.
  8. Discard toothpicks from chicken & serve with sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: