Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and Swiss cheese, coated with crispy breadcrumbs, then pan-seared and baked to golden perfection. This easy-to-make dish combines creamy, cheesy filling with a crunchy exterior, perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
Breading
- 1 cup of breadcrumbs
- 1/2 cup of all-purpose flour
- 2 eggs, beaten
Seasoning and Cooking
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
- Prepare Chicken: Butterfly each chicken breast by slicing it horizontally almost through the middle and opening it like a book. Season both sides with salt and pepper to enhance the flavor.
- Add Filling: Lay one slice of ham and one slice of Swiss cheese onto each butterflied chicken breast evenly.
- Fold Chicken: Carefully fold the chicken breast over the ham and cheese to fully enclose the filling, preparing it for breading.
- Breading Process: First dredge each stuffed chicken breast in all-purpose flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs for a crispy crust.
- Brown Chicken: Heat olive oil in a skillet over medium heat. Place the breaded chicken breasts in the skillet and brown them on both sides until golden, about 3-4 minutes per side. This locks in moisture and adds color.
- Bake: Transfer the browned chicken breasts to a baking dish. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese inside is melted.
- Rest and Serve: Remove from the oven and let the chicken rest for a few minutes before slicing. This helps retain the juices and makes for easier serving.
Notes
- To ensure chicken cooks evenly, pound breasts to an even thickness before butterflying.
- Use freshly grated Swiss cheese for better melting quality and flavor.
- For a crunchier crust, use panko breadcrumbs instead of regular breadcrumbs.
- Check chicken internal temperature to reach 165°F (74°C) for safe consumption.
- Resting chicken after baking prevents the filling from leaking when sliced.
