Description
Tender chicken breasts stuffed with ham and Swiss cheese, breaded and baked to golden perfection.
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: 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. Be careful not to tear the chicken.
- Season the Chicken: In a small bowl, combine the flour, salt, and pepper. Sprinkle this mixture evenly over both sides of the pounded chicken breasts.
- Layer the Cheese and Ham: If using Dijon mustard, lightly spread a thin layer on one side of each chicken breast. Place a slice of Swiss cheese on top of the mustard (or directly on the chicken if not using mustard), followed by a slice of ham. Make sure the cheese and ham don’t extend beyond the edges of the chicken.
- Roll the Chicken: Carefully roll each chicken breast tightly, starting from one end. Secure the roll with toothpicks. Insert the toothpicks at intervals along the seam to prevent the chicken from unrolling during cooking.
- Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the beaten eggs. In the second dish, combine the panko breadcrumbs and Parmesan cheese. Mix well.
- Coat the Chicken: Dip each chicken roll into the beaten eggs, ensuring it’s fully coated. Let any excess egg drip off.
- Bread the Chicken: Dredge the egg-coated chicken roll in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to all sides. Make sure the entire surface is covered for a crispy crust.
- Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium heat. Wait until the butter is melted and the mixture is shimmering.
- Sear the Chicken: Carefully place the breaded chicken rolls into the hot skillet, seam-side down first. Sear the chicken on all sides until golden brown, about 2-3 minutes per side.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Transfer the skillet (if oven-safe) to the preheated oven. If your skillet isn’t oven-safe, 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). Use a meat thermometer to ensure accuracy.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.
- Remove Toothpicks: Carefully remove the toothpicks from the chicken rolls before slicing.
- Slice and Serve: Slice the chicken cordon bleu into 1-inch thick slices. Arrange the slices on a serving platter.
- Garnish (Optional): Garnish with fresh parsley, if desired.
- Serve with Sides: Serve immediately with your favorite sides.
Notes
- Don’t Overcook: Overcooked chicken will be dry. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Secure the Rolls: Make sure to use enough toothpicks to securely hold the chicken rolls together. This prevents the cheese from melting out during cooking.
- Even Thickness: Pounding the chicken to an even thickness is crucial for even cooking.
- Crispy Breadcrumbs: Using panko breadcrumbs provides a much crispier crust than regular breadcrumbs.
- Resting Time: Allowing the chicken to rest before slicing is essential for juicy and tender results.
- Variations: Feel free to experiment with different types of cheese and ham. Provolone, Gruyere, or even pepper jack cheese would be delicious. You could also use prosciutto or turkey ham instead of regular ham.
- Sauce Options: While chicken cordon bleu is delicious on its own, you can also serve it with a sauce. A creamy Dijon mustard sauce, a mushroom sauce, or a simple pan sauce would all be great choices.
- Prep Time: 25 minutes
- Cook Time: 30 minutes