Description

Classic Chicken Cordon Bleu is a timeless comfort food featuring tender chicken breasts filled with savory ham and melted Swiss cheese, breaded to a golden crisp, and finished by baking to perfection. This easy-to-follow recipe combines frying and baking for a deliciously crunchy exterior and juicy, flavorful interior—perfect for a satisfying family dinner.

Ingredients

Scale

Chicken Rolls

4 boneless, skinless chicken breasts
4 slices Swiss cheese (or Gruyère cheese)
4 slices deli ham

Breading Station

1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko for extra crunch)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper, to taste

Cooking

2 tablespoons unsalted butter, melted
2 tablespoons olive oil (for frying)

Garnish

1 tablespoon fresh parsley, chopped (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for finishing the chicken rolls after browning.
Pound Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until evenly flattened to about 1/2-inch thickness.
Season: Season both sides of the flattened chicken breasts with salt, freshly ground black pepper, garlic powder, and onion powder for balanced flavor.
Assemble Rolls: Lay one slice of ham and one slice of Swiss cheese on each chicken breast. Roll tightly to enclose the filling, securing edges with toothpicks to keep the rolls intact during cooking.
Prepare Breading Station: Set up three shallow dishes with flour, beaten eggs, and breadcrumbs respectively to bread the chicken rolls properly.
Bread Chicken Rolls: Dredge each chicken roll first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to ensure an even crust.
Browning: In a large skillet, heat olive oil and melted butter over medium-high heat. Fry the chicken rolls for 2 to 3 minutes on each side until they are golden brown. Do this in batches if necessary to avoid overcrowding.
Bake: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese inside is melted.
Serve: Remove toothpicks carefully before serving. Garnish with chopped fresh parsley if desired, and enjoy your classic Chicken Cordon Bleu.

Notes

Pounding the chicken evenly ensures even cooking and tender rolls.
Using panko breadcrumbs will create a crunchier texture compared to regular breadcrumbs.
To make ahead, assemble and bread the chicken rolls, then refrigerate for up to 24 hours before frying and baking.
If you prefer, double the recipe to serve more guests.
Make sure not to overcrowd the skillet during frying to maintain crispiness.