This easy chicken cordon bleu is a real crowd pleaser. Moist marinated chicken, topped with ham and melted cheese. Need I say more?
This is one of my tried and trues. I’ve made this easy chicken cordon bleu more times than I can count. Even my pickiest child loves it. One of the best things about this recipe is that you can make as much or as little as you want. It is just as easy to make this for 10 people as it is for one or two people. I usually make extra because we even like this as leftovers.
I like to use chicken tender strips for this recipe instead of full size chicken breasts because they are so much easier for my kids to cut up. I also think that the ham/cheese to chicken ratio is better. So here I have 14 chicken tenders that have been marinading for 4 hours laid out on a baking sheet ready to go in the oven. Make sure to leave a little bit of space around each piece of chicken so they cook evenly. Bake at 350 for about 35 to 40 minutes for tenders, about 50 minutes for chicken breasts. The internal temperature should be 165 degrees. I often hear people complain that when they cook chicken it always ends up dry. The reason their chicken is dry is because they have cooked that chicken to death. When chicken is done it not be translucent at all, should pull apart easily and juices should run clear.
Once the chicken is done, I like to get out a new baking sheet, line it with foil and transfer the baked chicken to the new pan. There is usually a fair amount of chicken juice in the pan I baked the chicken on and it makes the cheese soggy. After transferring the chicken, top each piece with a piece of deli ham and then a slice of swiss cheese. Put the pan back in the oven for about 10 minutes or until the cheese is melted. Serve hot and with honey mustard is desired.
- 6-8 Chicken Breasts OR 12-14 Chicken Tenderloin Strips
- 1 Cup Mayo
- 1 Cup Italian Dressing I use the Olive Garden brand
- 6-8 slices Thin of Deli Ham
- 6-8 slices Swiss Cheese
Whisk together the mayo and Italian dressing. Place chicken pieces in a large ziploc bag and pour the mayo/Italian dressing mix over. Refrigerate for at least 4 hours.
Preheat the oven to 350 degrees. Line a baking sheet with foil and spray it with non-stick cooking spray. Drain the chicken from the marinade and place each chicken piece on the baking sheet leaving a little space between each one. Discard remaining marinade.
Bake chicken breasts for about 50 minutes (juices should run clear, internal temp should be 165) OR bake the chicken tenderloins for 35 to 40 minutes.
Line another baking sheet with tin foil and move baked chicken to fresh pan and top with ham slices then swiss slices. Place back in the oven for about 10 minutes or until the cheese is melted. Serve and enjoy!