Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crispy panko breadcrumbs, and baked to golden perfection. It’s a satisfying and impressive dish perfect for a comforting dinner that combines crispy texture with a gooey, flavorful filling.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Filling
- 4 thinly sliced deli ham slices
- 4 slices Swiss cheese
Breading
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking during baking.
- Pound Chicken: Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until about half an inch thick to ensure even cooking and easier rolling.
- Assemble Rolls: Lay a slice of ham and Swiss cheese on each flattened chicken breast. Roll the chicken up tightly around the filling and secure each with toothpicks to keep the roll intact during breading and baking.
- Prepare Breading Station: Set up three separate shallow dishes: one with seasoned flour (salt and pepper mixed in), one with beaten eggs, and one with panko breadcrumbs for coating.
- Bread the Chicken: Dredge each chicken roll first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs to create a crispy crust when baked.
- Bake: Place the breaded chicken rolls in the prepared baking dish and bake in the preheated oven for 30-35 minutes or until the exterior is golden brown and the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked.
Notes
- For easier rolling, pound the chicken evenly to avoid tearing.
- Use toothpicks or kitchen twine to hold the rolls securely during cooking.
- Make sure the chicken reaches the safe internal temperature of 165°F to avoid undercooking.
- Panko breadcrumbs give extra crispiness; regular breadcrumbs can substitute but with less crunch.
- Let the chicken rest a few minutes after baking before slicing to keep juices inside.
