Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then coated in a crispy breadcrumb crust. This comforting recipe combines pan-frying and baking techniques to achieve a golden exterior with a deliciously melted cheese interior, perfect for a satisfying meal.
Ingredients
Scale
Chicken Filling
- 4 boneless, skinless chicken breasts
- 4 slices of ham (or your preferred choice of meat)
- 4 slices of Swiss cheese
Breading
- 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 your oven to 375°F (190°C) to prepare for baking the chicken rolls after browning.
- Prepare Chicken Rolls: Lay the chicken breasts flat on a cutting board, then place one slice of ham and one slice of Swiss cheese on top of each. Carefully roll up each chicken breast to enclose the filling, securing with toothpicks if needed to keep the filling inside.
- Prepare Breading Stations: In a shallow dish, mix the flour with garlic powder, onion powder, salt, and pepper. Place the beaten eggs in a second shallow dish, and breadcrumbs in a third.
- Bread the Chicken: Coat each rolled chicken breast first in the flour mixture, then dip into the beaten eggs, and finally roll in the breadcrumbs, pressing gently to ensure an even coating around the rolls.
- Brown the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the breaded chicken rolls and cook for 2-3 minutes on each side until they turn golden brown, enhancing flavor and texture.
- Bake to Finish: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked through and the cheese inside has melted.
Notes
- Ensure chicken breasts are evenly pounded for uniform rolling and cooking.
- Use toothpicks to secure the rolls to prevent filling leakage during cooking.
- Check doneness by cutting into the thickest roll to confirm the chicken is no longer pink inside.
- Let the chicken rest for a few minutes after baking before serving to retain juices.
- Can substitute Swiss cheese with Gruyere or mozzarella for different flavors.
