Description
Chicken Cordon Bleu is a delicious dish featuring crispy breaded chicken stuffed with ham and melted cheese. This easy-to-follow recipe covers both baking and frying methods, plus expert tips for the perfect golden crust. Whether you’re making it for a special dinner or meal prepping, this guide has everything you need!
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter (for baking method)
Optional Variations:
- Use Gruyère, Mozzarella, or Cheddar instead of Swiss cheese.
- Substitute ham with turkey, prosciutto, or bacon.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
Instructions
Step 1: Prepare the Chicken
- Slice the chicken breast horizontally to create a pocket without cutting all the way through.
- Gently pound the chicken to an even thickness (about 1/4 inch).
Step 2: Assemble the Dish
- Place a slice of ham and a slice of cheese inside each chicken breast.
- Roll the chicken tightly and secure it with toothpicks if necessary.
Step 3: Coat the Chicken
- Coat the chicken in flour, shaking off excess.
- Dip it in beaten eggs mixed with Dijon mustard.
- Roll in breadcrumbs seasoned with salt, pepper, garlic powder, and paprika.
Step 4: Cooking Methods
Baking:
- Preheat oven to 375°F (190°C).
- Place the chicken on a baking sheet, brush with melted butter, and bake for 25-30 minutes until golden brown and cooked through.
Frying:
- Heat oil in a pan over medium heat.
- Fry the chicken for 3-4 minutes per side until golden brown.
- Transfer to an oven at 350°F (175°C) for another 10 minutes to ensure the inside is fully cooked.
Air Fryer (Healthier Option):
- Preheat the air fryer to 375°F (190°C).
- Cook for 12-15 minutes, flipping halfway through.
- Check for an internal temp of 165°F (75°C).
Notes
Use thin chicken breasts for easier rolling and even cooking.
Chill the assembled chicken in the fridge for 15-30 minutes before cooking to help it hold its shape.
Double-coat for extra crispiness by repeating the breadcrumb step.
Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
Let it rest for 5 minutes after cooking to keep the cheese from oozing out too soon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes