Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and Swiss cheese, coated in a flavorful breadcrumb mixture, seared to a golden crisp, and baked to perfection. This French-American comfort food combines a deliciously creamy interior with a crunchy exterior, perfect for a satisfying main course.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices ham
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking
- 4 tablespoons butter
Optional Sauce
- 1 tablespoon Dijon mustard (optional)
- 1 cup heavy cream (optional)
Instructions
- Prepare Chicken: Preheat your oven to 375°F. Carefully slice each chicken breast horizontally to create a pocket or pound them thin between plastic wrap. Stuff each with one slice of ham and Swiss cheese, then roll tightly and secure with toothpicks if needed.
- Set Up Breading Station: Arrange three bowls: one with all-purpose flour, one with beaten eggs mixed with milk, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Bread the Chicken: Dredge each stuffed chicken breast first in the flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, ensuring even coverage.
- Sear the Chicken: Melt butter in a skillet over medium heat. Sear the breaded chicken breasts on all sides until a golden brown crust forms, about 2-3 minutes per side.
- Bake: Transfer the seared chicken to a baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F.
- Optional Sauce: In a saucepan, heat heavy cream and Dijon mustard over medium heat until it thickens slightly. Serve this creamy sauce over the baked chicken for enhanced flavor.
- Serve: Remove toothpicks before serving. Plate the chicken and drizzle with optional sauce if desired, then enjoy your classic Chicken Cordon Bleu.
Notes
- Gruyère cheese can be used instead of Swiss cheese for a richer flavor.
- For a lighter version, omit the searing step and bake the chicken directly after breading.
- Be sure to remove toothpicks before serving to avoid any accidents.
- Pounding the chicken thin helps with even cooking and makes rolling easier.
- Check internal temperature with a meat thermometer for safe cooking.
