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Classic Baked Chicken Cordon Bleu with Crispy Coating

Cross-section of baked chicken cordon bleu showing melted cheese oozing out, surrounded by ham and a crispy golden breading.
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Create a restaurant-style Chicken Cordon Bleu at home. This recipe focuses on stuffing chicken breasts with ham and Swiss cheese, then coating them for a crispy, golden-brown finish when baked.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Place each chicken breast between two pieces of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. Place one slice of ham and one slice of Swiss cheese on the flattened side of each chicken breast. Roll the chicken tightly around the filling. Secure the roll with toothpicks if needed.
  4. Set up a breading station with three shallow dishes. In the first dish, combine the flour, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, mix the Panko breadcrumbs and Parmesan cheese.
  5. Dredge each rolled chicken breast first in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the chicken firmly into the breadcrumb mixture to coat completely.
  6. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes per side until the coating is golden brown. This step builds the crispy texture.
  7. Transfer the skillet to the preheated oven. Bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the cheese is melted.
  8. Remove the toothpicks before serving. You can serve this with a simple Dijon cream sauce if desired.

Notes

  • For an extra crispy coating, chill the breaded chicken rolls for 15 minutes before searing.
  • If you do not have an oven-safe skillet, transfer the seared chicken to a prepared baking dish before placing it in the oven.
  • You can substitute Gruyère cheese for Swiss cheese for a sharper flavor.

Nutrition

Find it online: https://delishcraze.com/chicken-cordon-bleu-easy-baked-recipe/