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Easy Baked Chicken Cordon Bleu: Crispy, Cheesy, and Family Friendly

Close-up of a perfectly cooked chicken cordon bleu cut in half, showing melted cheese oozing out over ham inside the crispy breading.
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Create a restaurant-quality Chicken Cordon Bleu at home using this simple baked recipe. You get tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy crust, perfect for a weeknight dinner or special meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 7 ounces each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken gently with a meat mallet until it is about 1/4 inch thick. This helps the chicken cook evenly.
  3. Place one slice of ham and one slice of Swiss cheese on the wide end of each pounded chicken breast. Roll the chicken tightly around the filling, starting from the ham and cheese end. Secure the roll with toothpicks if necessary to keep the filling inside.
  4. Set up a standard breading station with three shallow dishes. In the first dish, combine the flour, salt, pepper, and paprika. 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 any excess. Dip it completely into the egg mixture. Finally, press the chicken firmly into the breadcrumb mixture to coat all sides evenly.
  6. In a large skillet, heat the olive oil and melted butter over medium-high heat. Sear the breaded chicken rolls for 2 to 3 minutes per side until the crust is golden brown. This step creates a crisp exterior and helps prevent cheese leakage.
  7. Transfer the seared chicken rolls to the prepared baking dish.
  8. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and the cheese is melted.
  9. Remove the toothpicks before serving. Let the chicken rest for 5 minutes before slicing.

Notes

  • To prevent cheese leakage, make sure you pound the chicken thin and seal the edges tightly before rolling. Searing the outside first also helps set the crust.
  • For a Creamy Chicken Cordon Bleu variation, prepare a simple sauce using 1 cup of heavy cream, 1/2 cup chicken broth, and 1/4 cup Dijon mustard. Simmer this sauce on the stovetop, then pour it over the chicken rolls in the baking dish before baking.
  • If you prefer a pan-fried version, cook the seared chicken rolls over medium heat, turning occasionally, until cooked through (about 12-15 minutes total), ensuring the heat is not too high to burn the crust.

Nutrition

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