Description
Tender chicken breasts wrapped around 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
- 1 cup panko bread crumbs
- 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 breasts: 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.
- Season the chicken: Lightly season both sides of each chicken breast with salt and pepper.
- Add the fillings: If using Dijon mustard, spread a thin layer on one side of each chicken breast. Place one slice of ham and one slice of Swiss cheese on top.
- Roll the chicken: Carefully roll each chicken breast, starting from one end, and tucking in the sides as you go. Secure each roll with toothpicks.
- Prepare the flour mixture: In a shallow dish, combine the all-purpose flour, salt, and pepper. Mix well.
- Prepare the egg wash: In another shallow dish, whisk the eggs until they are well combined.
- Prepare the breadcrumb mixture: In a third shallow dish, combine the panko bread crumbs and Parmesan cheese. Mix well.
- Dredge in flour: Gently roll each chicken roll in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour.
- Dip in egg wash: Dip each floured chicken roll into the egg wash, ensuring it is completely coated. Let any excess egg drip off.
- Coat in breadcrumbs: Finally, roll each chicken roll in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to all sides.
- Heat the oil and butter: In a large skillet over medium heat, heat the olive oil and butter.
- Sear the chicken: Carefully place the breaded chicken rolls in the hot skillet, making sure not to overcrowd the pan. 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 to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken roll. If it reaches 165°F (74°C), it’s ready.
- Rest the chicken: Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving.
- Remove the toothpicks: Carefully remove the toothpicks from each chicken roll before serving.
- Slice and serve: Slice each chicken roll into 1-inch thick slices.
- Garnish (optional): Garnish with fresh chopped parsley, if desired.
- Serve with your favorite sides: Chicken Cordon Bleu pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, rice pilaf, or a simple salad.
Notes
- Cheese Variations: Gruyere, provolone, or sharp cheddar can be substituted for Swiss cheese.
- Ham Variations: Prosciutto or Black Forest ham can be used for a more intense flavor.
- Sauce Options: Serve with a creamy Dijon mustard sauce, a mushroom sauce, or a simple pan sauce made with white wine and chicken broth.
- Make-Ahead Option: Prepare the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours before breading and cooking.
- Air Fryer Option: Cook in an air fryer at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Gluten-Free Option: Use gluten-free flour and gluten-free breadcrumbs.
- Herb Infusion: Add dried herbs like thyme, rosemary, or oregano to the breadcrumb mixture.
- Stuffing Variations: Add sautéed spinach, mushrooms, or roasted red peppers.
- Pounding Technique: Start from the center and work your way outwards to avoid tearing the meat.
- Breading Tips: Press the breadcrumbs firmly onto the chicken.
- Prep Time: 30 minutes
- Cook Time: 30 minutes