Description
This Classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in a crispy breadcrumb crust, and finished to perfection by pan-searing and baking. A comforting and elegant dish that combines rich flavors and satisfying textures, ideal for a family dinner or special occasion.
Ingredients
Scale
Chicken and Filling
- 4 chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
Breading
- 1/2 cup flour
- 2 eggs
- 1 cup breadcrumbs
Seasoning and Cooking
- Salt to taste
- Pepper to taste
- 1/2 cup cooking oil
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken cordon bleu after searing.
- Flatten the Chicken: Use a meat mallet to pound each chicken breast until it is evenly thin, which helps in rolling and cooking evenly.
- Add Ham and Cheese: Lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast, ensuring even coverage.
- Roll and Secure: Roll the chicken breasts tightly around the ham and cheese, then secure each roll with toothpicks to hold the shape.
- Bread the Rolls: Dredge each chicken roll in flour, then dip in beaten eggs, and finally coat entirely with breadcrumbs for a crispy exterior.
- Brown the Chicken: Heat the cooking oil in a skillet over medium heat and sear the chicken rolls on all sides until golden brown, developing flavor and a crispy crust.
- Bake the Chicken: Transfer the browned rolls into a baking dish and bake in the preheated oven for 25–30 minutes, ensuring the chicken is cooked through and cheese is melted.
- Rest and Serve: Let the cooked chicken cordon bleu rest for 5 minutes to retain juices, then remove toothpicks, slice, and serve warm.
Notes
- Make sure to flatten the chicken evenly for an even roll and cooking.
- Secure the chicken rolls well with toothpicks to avoid unrolling during cooking.
- Use a thermometer to check the internal temperature; chicken should reach 165°F (74°C) for safe consumption.
- Let the chicken rest after baking to keep it juicy and tender.
- You can substitute Swiss cheese with Gruyère or mozzarella for a different flavor profile.
