Description

Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with savory ham and melted Swiss or Gruyère cheese, breaded and then pan-fried to golden perfection before finishing in the oven for a crispy, juicy result. This recipe serves four and offers a delicious combination of flavors and textures that make for an impressive yet easy-to-make meal.

Ingredients

Scale

Chicken and Filling

4 pieces Boneless, skinless chicken breasts (Approximately 6 ounces each)
4 slices Swiss or Gruyère cheese
4 slices Ham (high-quality, thinly sliced)

Breading and Seasoning

1 cup All-purpose flour
2 large Eggs (beaten)
1 cup Panko breadcrumbs
1 teaspoon Garlic powder
Salt and pepper to taste

Cooking

Oil for frying (as needed)
Fresh parsley for garnish (optional)

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Instructions

Preheat: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking after initial frying.
Pound Chicken: Pound each chicken breast to an even thickness of about 1/2 inch to promote even cooking and easier rolling.
Season: Season both sides of the chicken breasts with salt, pepper, and garlic powder for well-rounded flavor.
Add Filling: Lay one slice of ham and one slice of Swiss or Gruyère cheese on each chicken breast evenly.
Roll and Secure: Roll each chicken breast tightly around the ham and cheese, securing the rolls with toothpicks to prevent unrolling during cooking.
Bread: Dredge each chicken roll in all-purpose flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs for a crispy crust.
Fry: Heat cooking oil in a skillet over medium heat. Fry the chicken rolls on all sides until golden brown, about 3-4 minutes per side. This step seals the breading and adds crunch.
Bake: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the cheese inside is melted.
Rest and Serve: Allow the chicken rolls to rest for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.

Notes

Use a meat mallet or rolling pin to pound chicken evenly for best results.
Substitute Swiss cheese with Gruyère for a slightly nuttier flavor.
Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
To save time, prepare the breading station ahead and use toothpicks to secure properly.
For a lower-fat version, bake the breaded chicken rolls without frying first, but texture will differ.