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Classic Chicken Cordon Bleu: Crispy Stuffed Chicken Breast

Close-up of a cut Chicken Cordon Bleu recipe piece showing melted cheese oozing out, wrapped in ham, with a crispy breaded exterior.
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Make this elevated version of Chicken Cordon Bleu from scratch. You will achieve a perfectly golden, crisp crust around tender chicken stuffed with quality ham and melted Swiss cheese.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 thin slices deli ham
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup olive oil, for frying
  • 2 tablespoons butter, for finishing

Instructions

  1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound them evenly to about 1/4 inch thickness using a meat mallet.
  2. Stuff the chicken: Lay one pounded chicken breast flat. Place one slice of ham and one slice of Swiss cheese on top, leaving a small border. Fold the sides of the chicken in, then roll it up tightly from one end to the other. Secure the seam with toothpicks if necessary. Repeat for the remaining breasts.
  3. Set up the breading station: Prepare three shallow dishes. Place flour in the first. Whisk the eggs in the second. In the third, combine the panko breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder.
  4. Dredge the chicken: Coat each stuffed chicken roll first in flour, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat completely.
  5. Cook the chicken: Heat the olive oil in a large, oven-safe skillet over medium heat. Carefully place the breaded chicken rolls in the hot oil. Fry for 3 to 4 minutes per side until golden brown on all surfaces.
  6. Finish cooking: Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Add the butter to the pan around the chicken. Bake for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the cheese is fully melted.
  7. Rest and serve: Remove the chicken from the oven. Let it rest for 5 minutes before removing any toothpicks. Serve immediately.

Notes

  • For an extra crisp crust, chill the breaded chicken rolls for 15 minutes before frying.
  • Use high-quality, thinly sliced ham for the best flavor in this retro dinner party food.
  • If you do not have an oven-safe skillet, transfer the pan-fried chicken to a baking dish before placing it in the oven.

Nutrition

Find it online: https://onedishuniverse.com/chicken-cordon-bleu-recipe/