Description
Chicken Cordon Bleu is a classic dish that combines tender, juicy chicken with the rich flavors of ham and melted cheese, all encased in a crispy, golden-brown breading. This dish is a crowd-pleaser, perfect for special occasions or a comforting family dinner. The harmonious blend of savory chicken, salty ham, and gooey cheese makes every bite a delicious experience. Whether you’re making it for a holiday, a dinner party, or a weeknight meal, Chicken Cordon Bleu will never disappoint.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 slices ham (preferably thinly sliced)
- 4 slices Swiss cheese (or Gruyère cheese)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 2 tablespoons unsalted butter (for greasing the baking dish)
- 1 tablespoon vegetable oil (for frying, optional)
- 1 cup marinara or Dijon mustard (for dipping, optional)
Ingredient Highlights
- Chicken Breasts: The chicken breasts serve as a tender, lean base for the savory filling. Pound them slightly to create an even thickness for better cooking.
- Ham: Thinly sliced ham provides a salty, savory element that pairs perfectly with the creamy cheese.
- Swiss Cheese: Swiss cheese has a slightly nutty flavor that melts beautifully, creating a rich and gooey interior for the chicken.
- Breadcrumbs: The panko breadcrumbs provide a light, crispy crust that contrasts nicely with the tender chicken and melted filling.
- Eggs and Flour: These form the breading that helps the breadcrumbs stick to the chicken, creating a crispy outer layer.
Instructions
Prepare the Chicken:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or lightly coat with cooking spray.
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ½ inch. This helps the chicken cook evenly.
- Assemble the Filling: Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Roll the chicken tightly around the filling, securing the ends with toothpicks.
- Prepare the Breading Station: Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third. Season the flour with salt, pepper, garlic powder, and onion powder, if using.
Bread and Cook the Chicken:
- Coat the Chicken: Dredge each chicken roll in the flour, making sure it’s evenly coated. Dip it into the beaten eggs, and then roll it in the breadcrumbs until fully coated.
- Pan-Fry (Optional): Heat the vegetable oil in a large skillet over medium heat. Carefully fry the chicken rolls for 2-3 minutes on each side, or until golden brown. This step adds extra crispiness to the crust but is optional.
- Bake the Chicken: Place the breaded chicken rolls in the prepared baking dish. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes before serving. Remove the toothpicks carefully.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20g
- Carbohydrates: 25g
- Protein: 45g