Description
Classic Chicken Cordon Bleu is a comforting and elegant dish featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in a crispy breadcrumb crust. This recipe combines stovetop searing for a golden crust and oven baking to ensure the chicken is cooked through and the cheese is perfectly melted, making it a perfect family meal or special occasion dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese (or Gruyère cheese)
- 4 slices deli ham
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
Seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Cooking Fats
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil (for frying)
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken rolls after searing.
- Pound Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper, then gently pound with a meat mallet or rolling pin until evenly flattened to about 1/2-inch thickness. This ensures even cooking.
- Season Chicken: Season both sides of each chicken breast with salt, freshly ground black pepper, garlic powder, and onion powder for balanced flavor.
- Assemble Rolls: Layer one slice of ham and one slice of Swiss cheese on each chicken breast. Fold the chicken breast over the filling to form a tight roll and secure the edges with toothpicks to keep the filling from falling out during cooking.
- Prepare Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Bread Chicken Rolls: Coat each chicken roll first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.
- Sear Rolls: Heat the olive oil and melted butter in a large skillet over medium-high heat. Cook the breaded chicken rolls for 2-3 minutes on each side until golden brown. Avoid overcrowding; cook in batches if needed.
- Bake: Transfer the seared chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the cheese inside is melted and bubbly.
- Serve: Remove the toothpicks carefully before serving. Garnish with chopped fresh parsley for color and added flavor.
Notes
- For a crispier coating, use panko breadcrumbs as suggested.
- Ensure chicken is pounded evenly to prevent uneven cooking.
- Check doneness with a meat thermometer; chicken should reach an internal temperature of 165°F (74°C).
- Remove toothpicks before serving to avoid any choking hazard.
- Optional: Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
