Description
Tender chicken breasts wrapped around ham and Swiss cheese, breaded and baked to golden perfection. A comforting and impressive dish!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 4 slices Swiss cheese
- 4 slices cooked ham
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons butter
- Optional: Dijon mustard for spreading
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Pound the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
- Season the chicken: In a small bowl, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Layer the cheese and ham: Lay each chicken breast flat. Spread a thin layer of Dijon mustard (optional). Place a slice of ham and a slice of Swiss cheese on top, leaving a small border.
- Roll the chicken: Carefully roll up each chicken breast, tucking in the sides. Secure with 2-3 toothpicks per roll.
- Prepare the egg wash: In a shallow dish, beat the eggs well.
- Prepare the breadcrumb mixture: In another shallow dish, combine the panko breadcrumbs and Parmesan cheese.
- Bread the chicken rolls: Dip each chicken roll into the egg wash, then dredge in the breadcrumb mixture, pressing gently. Repeat for each roll.
- Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
- Bake the chicken: Preheat oven to 375°F (190°C). Transfer the skillet to the preheated oven (if oven-safe) or transfer the chicken rolls to a baking dish. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest the chicken: Remove from oven and let rest for 5-10 minutes.
- Remove toothpicks: Carefully remove the toothpicks before serving.
- Slice and serve: Slice each chicken roll into 1-inch thick slices. Garnish with fresh parsley (optional). Serve with your favorite sides.
Notes
- Use high-quality ham and Swiss cheese for the best flavor.
- Don’t overcook the chicken; use a meat thermometer.
- You can prepare the chicken rolls ahead of time and refrigerate them. Add a few minutes to the baking time if the chicken is cold.
- Chicken Cordon Bleu can be frozen before or after cooking. If freezing before cooking, wrap the breaded chicken rolls tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before baking. If freezing after cooking, let the chicken cool completely before wrapping and freezing. Reheat in the oven until warmed through.
- Experiment with different cheeses and meats. Provolone, Gruyere, or even pepper jack cheese would be delicious. You could also use prosciutto or turkey instead of ham.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs, crushed crackers, or even crushed cornflakes.
- A classic hollandaise sauce, a creamy béchamel sauce, or even a simple pan sauce made with white wine and chicken broth would all be delicious with Chicken Cordon Bleu.
- Prep Time: 25 minutes
- Cook Time: 30 minutes