Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and Swiss cheese, coated in seasoned breadcrumbs, pan-seared to a golden crust, and finished in the oven for a cheesy, delicious meal perfect for any occasion.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices of ham (or your preferred choice of meat)
- 4 slices of Swiss cheese
Coating
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the chicken rolls.
- Prepare Chicken Rolls: Lay the chicken breasts flat on a cutting board. Place a slice of ham and a slice of Swiss cheese on top of each chicken breast.
- Roll and Secure: Carefully roll up each chicken breast, securing the ham and cheese filling inside. Use toothpicks if necessary to hold the rolls closed.
- Prepare Coating Stations: In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. Place the beaten eggs in another shallow dish. Put the breadcrumbs in a third shallow dish.
- Coat Chicken Rolls: Coat each chicken roll first in the flour mixture, then dip it in the beaten eggs, and finally roll it in the breadcrumbs, pressing gently to ensure an even coating.
- Pan-Sear the Rolls: Heat olive oil and butter in a large skillet over medium heat. Add the coated chicken rolls and cook for 2-3 minutes on each side until golden brown, developing a crispy outer crust.
- Bake: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cheese inside has melted.
Notes
- Use toothpicks to secure the chicken rolls if they tend to open during cooking.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- For extra flavor, consider serving with a Dijon mustard or creamy sauce.
- Allow the chicken to rest a few minutes after baking before serving to retain juices.
- Breading can be substituted with panko breadcrumbs for a crunchier texture.
