Description
Chicken Cordon Bleu is a classic French-American dish featuring tender chicken breasts stuffed with savory ham and Swiss cheese, then breaded, seared, and baked to golden perfection. This recipe combines a crispy breadcrumb coating with a melty cheese center, making it a comforting and elegant main course perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices cooked ham
Coating
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 teaspoon garlic powder
Cooking and Garnish
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them evenly to about 1/4-inch thickness. This ensures even cooking and makes rolling easier.
- Assemble the Rolls: Lay one slice of cooked ham and one slice of Swiss cheese on top of each flattened chicken breast. Roll the chicken tightly around the filling and secure each roll with toothpicks to keep everything intact during cooking.
- Prepare Breading Stations: In a shallow dish, mix together the all-purpose flour, salt, and black pepper. In a second dish, beat the eggs until smooth. In a third dish, combine the breadcrumbs with garlic powder for added flavor.
- Bread the Chicken Rolls: Dredge each chicken roll first in the flour mixture, ensuring it’s fully coated. Next, dip it into the beaten eggs to moisten, then coat thoroughly with the breadcrumb and garlic powder mixture to create a crispy shell.
- Sear the Chicken Rolls: Heat butter and olive oil in an oven-safe skillet over medium heat. Add the breaded chicken rolls and sear on all sides until they develop a golden brown crust, approximately 4 to 5 minutes. This step locks in the juices and adds flavor.
- Bake to Finish Cooking: Transfer the skillet with the seared chicken rolls into the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Remove the toothpicks carefully. Garnish with fresh parsley if desired and serve warm for a delicious and impressive main dish.
Notes
- Gruyère or provolone cheese can be substituted for Swiss cheese for a different flavor profile.
- Enhance the dish by serving with a Dijon cream sauce made from butter, flour, Dijon mustard, milk, and a touch of Parmesan.
- Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C) with a meat thermometer.
- For crispier breading, you can broil the chicken for an additional 1-2 minutes after baking, watching carefully to avoid burning.
