Description
This easy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and Swiss cheese, breaded and pan-seared for a golden crust before finishing in the oven. Perfectly crispy on the outside and melty on the inside, this classic dish makes an elegant yet simple meal for any occasion.
Ingredients
Scale
Chicken & Filling
- 4 boneless, skinless chicken breasts
- 8 slices of ham
- 4 slices of Swiss cheese
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
Cooking
- Olive oil or butter for cooking (about 2-3 tablespoons)
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Pound and season chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until about half an inch thick. Season both sides with salt and pepper.
- Assemble rolls: Lay two slices of ham and one slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly around the filling and secure with toothpicks if necessary.
- Set up breading station: Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll first in the flour, shaking off excess, then dip in the eggs, and finally coat evenly in breadcrumbs.
- Sear rolls: Heat olive oil or butter in a skillet over medium heat. Add the breaded chicken rolls and cook for about 3-4 minutes per side, until golden brown and crisp on all sides.
- Bake to finish: Transfer the seared chicken rolls to the prepared baking sheet and bake in the preheated oven for 20 minutes or until the chicken is completely cooked through and the cheese inside is melted.
Notes
- Pounding the chicken evenly helps ensure quick and even cooking.
- Use toothpicks to secure chicken rolls tightly so they don’t unravel during cooking.
- Make sure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Leftover rolls can be wrapped tightly and refrigerated for up to 2 days.
- For a crispier crust, consider double-dipping in egg and breadcrumbs.
