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  1. Cordon Bleu-Stuffed Chicken Breasts

Cordon Bleu-Stuffed Chicken Breasts

00:55:00 Makes 8 servings, 1 stuffed chicken breast each.
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14 12 Reviews
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Makes 8 servings, 1 stuffed chicken breast each.

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Make It

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  • Preheat oven to 350°F. Add stuffing mix to water; stir just until moistened.
  • Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining 6 chicken breasts, two at a time. Place chicken, top-sides down, on large cutting board. Place 1 ham slice on each breast; top with 1 cheese piece. Spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
  • Bake 35 to 40 min. or until chicken is cooked through (170°F).

How to Freeze Chicken in Convenient Portions

If you frequently use boneless skinless chicken breasts in recipes, package them for the freezer in recipe-size portions. For best results, freeze the chicken as soon as possible after purchasing. Wrap tightly in plastic wrap, then in heavy-duty foil. Label and date each package to help keep track of the storage time. To use, remove the amount of chicken from the freezer that you need and place it in the refrigerator to thaw overnight


  • Makes 8 servings, 1 stuffed chicken breast each.

Nutritional Information

Serving Size Makes 8 servings, 1 stuffed chicken breast each.
Calories 290
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 95mg
Sodium 700mg
Carbohydrate 10g
Dietary fibre 0g
Protein 36g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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