Chicken Blue Ribbon Casserole

Chicken Blue Ribbon is a classic take on chicken cordon bleu – a boneless chicken breast rolled around ham and Swiss, breaded and baked for a crisp exterior and melty interior, perfect for weeknights or company. Chicken Blue Ribbon brings elegant flavors with simple pantry ingredients and an achievable technique that delivers consistent results.

If you love oven-baked chicken recipes that get golden breading and a cheesy center, this Chicken Blue Ribbon recipe is designed to be straightforward and forgiving. Read on to master Chicken Blue Ribbon. If you’re short on time, try my 30-minute lemon chicken recipe for another quick poultry idea.

What Makes This Recipe So Special

This version of Chicken Blue Ribbon balances crisp, golden breadcrumbs with a tender, juicy chicken pocket of ham and Swiss cheese. It borrows the soul of classic chicken cordon bleu while focusing on simplicity: minimal stuffing, reliable breading, and a finish in the oven so you don’t need expert frying skills.

Expect an approachable method that consistently hits the right texture contrast – crunchy outside, gooey inside – and pairs well with light sauces like Dijon cream or a lemon-butter pan sauce. The straightforward technique makes it a candidate for both weeknight dinners and casual entertaining.

Why it stands out:

• Familiar flavors – ham and Swiss are universally appealing.
• Reliable method – pounded thin, rolled tight, then baked for even cooking.
• Pantry-friendly – most ingredients are staples, and it’s easy to swap fillings.
• Crowd-pleaser – looks impressive on a plate but is simple to prepare.

Ingredients

Makes 4 servings

• 4 boneless skinless chicken breasts (about 6 oz each), butterflied and pounded thin
• 4 slices deli ham
• 4 slices Swiss cheese
• 1 cup plain breadcrumbs or panko
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp Dijon mustard
• 2 tbsp melted butter
• 1 tbsp olive oil

Note: Keep measurements exact for consistent results. If you prefer a gluten-free version, substitute gluten-free breadcrumbs and flour.

Equipment

• Meat mallet or heavy skillet to pound chicken
• Cutting board and sharp knife
• Three shallow bowls for dredging – flour, egg wash, breadcrumb mix
• Baking sheet lined with parchment paper or a lightly greased roasting pan
• Instant-read thermometer (highly recommended)
• Toothpicks or kitchen twine to secure rolls

Prep – Do this first

Preheat oven to 375°F. Line your baking sheet and set up a dredging station: flour in one bowl, beaten eggs mixed with milk in the second, and crumbs plus Parmesan, salt, pepper, and garlic powder in the third.

Steps

Step 1 – Flatten and season

Bold action: Place a butterflied chicken breast between plastic wrap and gently pound until about 1/4 inch thick. Season lightly with 1/4 tsp salt and a pinch of pepper.

Step 2 – Add mustard, ham, and cheese

Bold action: Spread 1/2 tbsp Dijon mustard over the pounded chicken. Lay one slice of ham and one slice of Swiss cheese on top, leaving a small border for sealing.

Step 3 – Roll and secure

Bold action: Tightly roll the chicken around the filling, tucking in ends. Secure with toothpicks or kitchen twine so the roll holds in the oven.

Step 4 – Dredge and coat

Bold action: Dust the roll in flour, dip into the egg wash, then press into the breadcrumb-Parmesan mixture until evenly coated. Repeat with remaining breasts.

Step 5 – Sear for color (optional)

Bold action: Heat olive oil and 1 tbsp butter in an ovenproof skillet over medium-high heat. Sear rolls for 1-2 minutes per side until golden to develop color. This step is optional but adds depth.

Step 6 – Bake to finish

Bold action: Transfer to the preheated 375°F oven (or place skillet directly in oven) and bake for 25-30 minutes, or until an instant-read thermometer reads 165°F in the thickest part. Remove toothpicks before serving.

Kitchen Tips and Troubleshooting

• Use even thickness – pounding chicken ensures even cooking and prevents rubbery texture.
• Avoid overstuffing – too much ham or cheese makes sealing difficult.
• If rolls unroll in the pan – resecure with more toothpicks and chill for 10 minutes before dredging.
• For ultra-crispy crust – use panko instead of standard breadcrumbs.
• Make-ahead: Assemble rolls, cover, and refrigerate up to 24 hours before breading.
• If breading slides off – press crumbs firmly and let coated pieces rest 10 minutes to set.

For an alternate cooking method, you can crisp the rolls in the air fryer for 12-15 minutes at 375°F – try this after reading my air fryer teriyaki chicken recipe for timing ideas.

Serving Ideas – (middle duplicate)

Serve Chicken Blue Ribbon with a simple pan sauce or Dijon cream. A classic accompaniment is steamed green beans and roasted baby potatoes, or a crisp salad for contrast. Place a spoonful of Dijon cream beside each roll and garnish with parsley. Pro tip – slice the rolls into medallions for a striking presentation and easier portion control. This is a great main to include on a buffet because the slices hold their shape.

Make-Ahead and Storage

• Refrigerate assembled but unbaked rolls for up to 24 hours.
• Cooked Chicken Blue Ribbon can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in a 325°F oven for 10-12 minutes to preserve crispness.
• To freeze: bake fully, cool, then freeze in a single layer on a sheet pan before transferring to a bag. Reheat from frozen at 350°F for 20-25 minutes.

Nutrition (per serving – approximate)

• Calories: 520 kcal
• Protein: 48 g
• Fat: 28 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Sodium: varies by ham and cheese

Food Safety

• Always cook chicken to an internal temperature of 165°F. Use an instant-read thermometer inserted into the center of the roll.
• Keep raw poultry separate from ready-to-eat items to avoid cross-contamination.
• Wash hands and surfaces after handling raw chicken and discard any marinades used on raw meat unless boiled first.

Frequently Asked Questions

Conclusion

Chicken Blue Ribbon is a reliable, elegant dinner that pairs restaurant-style flavors with a do-able technique. With a crisp breadcrumb exterior, melty Swiss, and savory ham inside, this recipe delivers both convenience and flavor – perfect for a weeknight upgrade or a small dinner party.

If you want an alternate technique or inspiration for stuffing, check the Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch for helpful variations: Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch.

If you tried this recipe, please leave a comment and a star rating below – what variation did you try? Share photos on Pinterest or Facebook so others can try it too!

(Recipe yields 4 servings. All temperatures, times, and measurements are included as provided.)

Chicken Blue Ribbon

A classic take on chicken cordon bleu featuring boneless chicken breasts rolled around ham and Swiss cheese, breaded and baked for a crisp exterior and melty interior.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless skinless chicken breasts (about 6 oz each), butterflied and pounded thin
• 4 slices deli ham
• 4 slices Swiss cheese

Breading Ingredients

• 1 cup plain breadcrumbs or panko Panko recommended for crispier texture.
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour Use gluten-free flour for a gluten-free version.
• 2 large eggs Beaten.
• 2 tbsp milk

Seasonings

• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp Dijon mustard
• 2 tbsp melted butter
• 1 tbsp olive oil For optional searing.

Method

 

Preparation

1. Preheat oven to 375°F. Line your baking sheet and set up a dredging station: flour in one bowl, beaten eggs mixed with milk in the second, and crumbs plus Parmesan, salt, pepper, and garlic powder in the third.

Assembly

1. Place a butterflied chicken breast between plastic wrap and gently pound until about 1/4 inch thick. Season lightly with 1/4 tsp salt and a pinch of pepper.
2. Spread 1/2 tbsp Dijon mustard over the pounded chicken. Lay one slice of ham and one slice of Swiss cheese on top, leaving a small border for sealing.
3. Tightly roll the chicken around the filling, tucking in ends. Secure with toothpicks or kitchen twine so the roll holds in the oven.

Breading

1. Dust the roll in flour, dip into the egg wash, then press into the breadcrumb-Parmesan mixture until evenly coated. Repeat with remaining breasts.

Cooking

1. Heat olive oil and 1 tbsp butter in an ovenproof skillet over medium-high heat. Sear rolls for 1-2 minutes per side until golden. This step is optional.
2. Transfer to the preheated 375°F oven and bake for 25-30 minutes, or until an instant-read thermometer reads 165°F in the thickest part. Remove toothpicks before serving.

Notes

For ultra-crispy crust, use panko instead of standard breadcrumbs. Assemble rolls, cover, and refrigerate up to 24 hours before breading.