Chicken Cordon Bleu (Print Version)
Tender chicken breasts filled with ham and Swiss cheese, coated in crispy breadcrumbs and baked to golden perfection.
# Ingredients:
→ Chicken Prep
01 -
4 boneless skinless chicken breasts
02 -
8 thin deli-style ham slices
03 -
4 full slices of Swiss cheese
04 -
Salt and pepper to taste
→ Breading
05 -
0.5 cup all-purpose flour
06 -
2 beaten eggs
07 -
1.5 cups panko breadcrumbs
08 -
0.25 cup grated Parmesan cheese
09 -
1 teaspoon garlic powder
→ Cream Sauce (Optional)
10 -
2 tablespoons butter
11 -
2 tablespoons flour
12 -
1 cup low-sodium chicken broth
13 -
0.5 cup heavy cream
14 -
1 tablespoon Dijon mustard
# Steps to Follow:
01 -
Pound chicken breasts to an even thickness using a mallet. Cut a pocket into the side of each breast and season with salt and pepper.
02 -
Insert ham and Swiss cheese into each chicken pocket, fold over securely, and fasten with toothpicks.
03 -
Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs, Parmesan cheese, and garlic powder.
04 -
Dredge each stuffed chicken breast in flour, then in egg, and finally coat with the breadcrumb mixture.
05 -
Place breaded chicken on a greased baking sheet and bake at 375°F (190°C) for 25-30 minutes, or until fully cooked.
06 -
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth, heavy cream, and Dijon mustard until smooth. Simmer until thickened.
07 -
Let the chicken rest for 5 minutes. Remove toothpicks before slicing and serving with the cream sauce, if desired.
# Additional Notes:
01 -
Let the chicken rest to retain juices before removing the toothpicks.