Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts rolled with savory ham and Swiss cheese, coated in a seasoned breadcrumb crust, pan-seared to golden perfection, and finished in the oven for a melty, flavorful experience. This recipe delivers a deliciously crispy exterior and juicy, cheesy interior in just 45 minutes, making it a perfect weeknight dinner.
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 and Seasonings
- 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 ensure it’s ready for baking the chicken rolls later.
- Prepare Chicken Rolls: Lay chicken breasts flat on a cutting board. Place a slice of ham and a slice of Swiss cheese on top of each breast, then carefully roll each breast up to encase the filling. Secure with toothpicks if necessary to hold the rolls together during cooking.
- Prepare Coating Stations: In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In another dish, beat the eggs. In a third dish, place the breadcrumbs.
- Coat Chicken Rolls: Dredge each rolled chicken first in the seasoned flour mixture, then dip into the beaten eggs, and finally roll in breadcrumbs, pressing gently to adhere an even coating all around.
- Pan-Sear Rolls: Heat olive oil and butter in a large skillet over medium heat. Place the coated chicken rolls in the skillet and cook for 2-3 minutes on each side, or until they develop a golden-brown crust.
- Bake: Transfer the seared chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes, until the chicken is thoroughly cooked and the cheese inside is melted.
Notes
- Use toothpicks to secure the chicken rolls tightly to prevent the filling from leaking during cooking.
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- Let the chicken rest for a few minutes after baking to allow juices to redistribute.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Check the internal temperature of the chicken to ensure it reaches 165°F (74°C) for safe consumption.
