Here’s a classic Chicken Cordon Bleu recipe — juicy chicken breasts stuffed with ham and Swiss cheese, coated in crispy breadcrumbs, and either baked or pan-fried to golden perfection. It’s elegant enough for dinner guests but easy enough for a weeknight.
🍗 Chicken Cordon Bleu
🧂 Ingredients (Serves 4):
Main:
- 4 boneless, skinless chicken breasts
- 4 slices of deli ham (thin)
- 4 slices Swiss cheese (or Gruyère, provolone, or mozzarella)
- Salt & black pepper
- Toothpicks or kitchen twine (to secure)
Breading:
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 to 1½ cups breadcrumbs (plain or panko)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
- 1 tbsp olive oil or melted butter (for extra crunch, if baking)
🔪 Instructions:
1. Prep Chicken
- Place chicken breasts between two sheets of plastic wrap or parchment.
- Pound to about 1/2-inch thickness using a meat mallet or rolling pin.
- Season both sides with salt and pepper.
2. Assemble
- Place a slice of ham and a slice of cheese on each flattened chicken breast.
- Roll tightly, tucking in sides, then secure with toothpicks or tie with kitchen twine.
3. Bread the Rolls
- Dredge each roll in flour, shaking off excess.
- Dip into beaten egg.
- Roll in breadcrumbs (mix with paprika and garlic powder if desired) until fully coated.
4. Cook
Option A: Bake
- Preheat oven to 400°F (200°C).
- Place on a greased baking sheet or in a baking dish.
- Drizzle lightly with melted butter or olive oil.
- Bake for 25–30 minutes or until golden brown and internal temp reaches 165°F (74°C).
Option B: Pan-Fry + Bake
- Brown each roll in an oven-safe skillet with oil (2–3 mins per side).
- Transfer to oven and bake at 375°F (190°C) for 15–20 minutes.
🧄 Optional Creamy Dijon Sauce (Highly Recommended!)
Ingredients:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 tbsp Dijon mustard
- 1/4 cup grated parmesan
- Salt & pepper to taste
Instructions:
- Melt butter in a saucepan.
- Stir in flour and cook 1 minute.
- Whisk in milk gradually and cook until thickened.
- Stir in Dijon and cheese; season to taste.
- Serve over sliced chicken.
📝 Tips:
- Use toothpicks vertically so they’re easier to remove after baking.
- Let rest 5 minutes before slicing.
- Can prep and refrigerate uncooked rolls for up to 24 hours.