Description
Make this Baked Chicken Cordon Bleu for a dish that looks fancy but is simple for any night. You fold ham and Swiss cheese inside chicken breasts, coat them in crispy panko crumbs, and bake until golden brown. It keeps the cheese inside while giving you a satisfying crunch.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 thin slices of ham (about 4 ounces)
- 8 thin slices of Swiss cheese (about 4 ounces)
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/4-inch thickness using a meat mallet.
- Set up a dredging station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
- Take one flattened chicken breast. Layer two slices of ham and two slices of Swiss cheese over one half of the chicken. Fold the other half over the filling, pressing the edges firmly to seal. You can use toothpicks if needed to hold the edges closed.
- Dredge the stuffed chicken breast in the flour, shaking off the excess. Dip it completely into the beaten egg. Finally, press the chicken firmly into the panko mixture until fully coated.
- Place the coated chicken breasts in the prepared baking dish. Drizzle the tops with olive oil or melted butter.
- Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the crust is golden brown and crispy.
- Let the chicken rest for 5 minutes before serving. Remove any toothpicks before you serve your guests.
Notes
- For extra crispiness, you can briefly pan-sear the coated chicken in hot oil for 1 minute per side before baking.
- If you want a creamy sauce, prepare a simple Dijon cream sauce while the chicken bakes.
- Use high-quality, thinly sliced ham and cheese for the best flavor.
- Make sure to press the edges tightly to prevent the cheese from leaking out during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American/French Fusion
Nutrition
- Serving Size: 1 breast
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg