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Tender chicken breasts are wrapped around savory ham and melted Swiss cheese, then coated in a crispy breadcrumb crust. This elegant baked dish is a guaranteed crowd-pleaser, perfect for a special dinner.
For 4 servings
Prepare Oven and Chicken (15 mins): Preheat your oven to 375°F (190°C) and adjust a rack to the middle position. Place one chicken breast at a time between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/4 inch, being careful not to tear the meat. Season both sides of each flattened breast with 1/2 tsp of the salt and 1/4 tsp of the pepper.
Assemble the Rolls (5 mins): On each flattened chicken breast, layer one slice of Swiss cheese and two slices of ham, leaving a small border around the edges to help seal. Starting from a shorter end, roll up each chicken breast as tightly as possible. Secure each roll with one or two toothpicks.
Set Up Breading Station (5 mins): Arrange three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs until smooth. In the third, combine the panko breadcrumbs, paprika, garlic powder, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix well.
Bread the Chicken: Working with one roll at a time, dredge it in the flour, shaking off any excess. Next, dip it completely in the beaten eggs, allowing any excess to drip off. Finally, press the roll firmly into the panko mixture, ensuring it's fully and evenly coated on all sides.
Sear the Chicken (5-6 mins): In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foaming. Carefully place the breaded chicken rolls in the hot skillet, seam-side down. Sear for 2-3 minutes per side, until golden brown all over. Do not crowd the pan; work in batches if necessary.
Tender chicken breasts are wrapped around savory ham and melted Swiss cheese, then coated in a crispy breadcrumb crust. This elegant baked dish is a guaranteed crowd-pleaser, perfect for a special dinner.
This french recipe takes 60 minutes to prepare and yields 4 servings. At 706.38 calories per serving with 81.17g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Bake to Perfection (25-30 mins): Transfer the skillet directly to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer inserted into the thickest part of the chicken (not the filling).
Rest and Serve (5-10 mins): Remove the skillet from the oven and let the chicken rest in the pan for 5-10 minutes. This allows the juices to redistribute. Carefully remove the toothpicks before slicing and serving immediately.
Instead of Swiss cheese, try using Gruyère for a nuttier flavor, Provolone for a milder taste, or even a slice of pepper jack for a spicy kick.
Prosciutto offers a saltier, more intense flavor. For a non-pork option, use smoked turkey slices.
Serve with a classic Dijon cream sauce. After baking the chicken, use the same skillet to sauté shallots, deglaze with white wine, then stir in heavy cream and Dijon mustard.
To make this gluten-free, use a 1-to-1 gluten-free flour blend for dredging and gluten-free panko or crushed pork rinds for the coating.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
This dish provides important B vitamins, particularly Niacin (B3) and B6 from the chicken, which help convert food into energy and support healthy brain function.
The Swiss cheese contributes calcium and phosphorus, two minerals that are vital for maintaining strong and healthy bones and teeth.
A serving of this baked Chicken Cordon Bleu contains approximately 650-750 calories, depending on the exact size of the chicken breast and the amount of breading and oil absorbed.
While delicious, Chicken Cordon Bleu is a rich dish. It's high in protein, but also contains significant amounts of sodium and saturated fat from the ham, cheese, and butter. This baked version is healthier than deep-frying as it uses less oil. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can prepare and roll the chicken (up to Step 2) and store the uncooked rolls covered in the refrigerator for up to 24 hours. When ready to cook, proceed with breading, searing, and baking, adding a few extra minutes to the bake time.
It pairs wonderfully with a simple green salad, steamed vegetables like asparagus or green beans, roasted potatoes, or a light pasta dish. A creamy Dijon sauce is also a classic accompaniment.
Absolutely! After breading, spray the chicken rolls with cooking oil. Place them in the air fryer basket, ensuring they don't touch. Air fry at 375°F (190°C) for 20-25 minutes, flipping halfway through, until the chicken is cooked to 165°F (74°C) and the crust is golden brown.
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