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Recipe: Chef Kevin Belton's Cornflake Crusted Cordon Bleu

Chef Kevin cooks up a dish for National Cereal Day.


Caramel Chex Mix


1/2 cup of butter

1 cup of white corn syrup

1 cup brown sugar

1 cup pecans chopped

1 cup almonds

1 (12 oz) box rice cereal

1 (12 oz) box corn cereal


Optional: dried cranberries, chocolate chips, M&Ms, raisins, butterscotch chips

Preheat oven to 275 degrees.

Spray roasting pan with non stick spray or line with parchment paper.

In medium sized microwave safe bowl, mix butter corn syrup and brown sugar. Place mixture in microwave and cook for 2 min or until butter melts

Place cereal and nuts in a large bowl, pour sugar mixture over cereal and nuts and gently combine to coat. Place coated mixture on lined roasting pan.

Bake for 1 hour, stirring every 15 mins.

As snack mix cools, continue to stir so mix will not harden in one big lump.

Once cooled dried cranberries, chocolate chips, M&Ms or your favorites can be added.

Cereal Crusted Cordon Bleu


8 ham slices

8 oz Swiss cheeses sliced or shredded

4 chicken breasts, boneless skinless

1 Tbsp. Creole seasoning

salt and pepper

3 cups corn flakes cereal , crushed

6 Tbsp. butter, melted


1 cup mayonnaise

1-2 tsp. Creole mustard, to taste


Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.

Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly.

Top each pieces of chicken with a slice of ham and a tablespoon of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.

Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.

Preheat oven to 400 degrees. Remove chicken from fridge, unwrap and season with Creole seasoning, salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.

Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.

Bake on the center oven rack for about 30 minutes, or until chicken is cooked through to 160 degrees on a thermometer inserted into the chicken, not the filling.

Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.

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