Description
This Baked Chicken Cordon Bleu recipe features tender chicken breasts stuffed with ham and Swiss cheese, coated in a flavorful panko breadcrumb crust, then baked to golden perfection. A classic comfort dish that combines creamy cheese and savory ham, perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 8 slices deli ham (thinly-sliced)
- 4 ounces freshly grated Swiss cheese
Breading and Seasoning
- ¼ cup all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
- 2 large eggs
- 1 cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter (melted, ¼ stick)
Instructions
- Pound the Chicken: Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center. Cover with a second piece of plastic wrap and use a rolling pin or meat mallet to pound the chicken until it is about doubled in size and evenly thin throughout.
- Assemble the Rolls: Remove the top plastic wrap. Layer 2 slices of ham and then ¼ of the grated Swiss cheese on the chicken. Starting at the smaller pointed end, use the plastic wrap to help roll the chicken into a tight log. Twist the ends of the plastic wrap to secure. Repeat with remaining breasts.
- Chill the Rolled Chicken: Refrigerate the rolled chicken breasts for at least 30 minutes or up to overnight to help them set and hold their shape.
- Prepare for Baking: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Set Up Breading Stations: In three shallow bowls, whisk flour with a pinch of salt and pepper; whisk eggs in the second bowl; and mix Panko breadcrumbs with garlic powder, dried thyme, salt, and pepper in the third bowl.
- Bread the Chicken: Unwrap one chicken roll and gently dredge it in the seasoned flour, then dip into the whisked eggs, and finally coat thoroughly with the seasoned Panko mixture. Place on the prepared baking sheet. Repeat with remaining rolls.
- Brush with Butter and Bake: Brush the coated chicken generously with melted butter. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through to an internal temperature of 165°F. Serve warm.
Notes
- Chilling the rolled chicken helps it hold its shape and prevents the filling from leaking during baking.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Substitute Swiss cheese with Gruyère for a slightly different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
