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Description
This recipe guides you through making classic chicken cordon bleu with ham and Swiss cheese, offering both pan-fried and baked cooking methods. An optional cream sauce recipe is included.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices thin deli ham
- 8 slices Swiss cheese
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (Panko recommended)
- ¼ cup grated Parmesan cheese (optional, for breading)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for pan-frying, if not baking)
- 2 tablespoons butter (for optional cream sauce)
- 2 tablespoons all-purpose flour (for optional cream sauce)
- 1 cup milk (for optional cream sauce)
- ¼ teaspoon salt (for optional cream sauce)
- ⅛ teaspoon white pepper (for optional cream sauce)
Instructions
- Prepare the chicken: If chicken breasts are thick, slice them in half horizontally or pound them to about ½-inch thickness. Season both sides lightly with salt and pepper.
- Fill the chicken: Lay a slice of ham on each chicken breast, followed by a slice of Swiss cheese. Roll each chicken breast tightly, tucking in the sides as you go, to fully enclose the ham and cheese. Secure with toothpicks if needed.
- Dredge the chicken: Set up a three-station breading assembly. In the first shallow dish, place the flour. In the second, whisk the beaten eggs. In the third, combine the breadcrumbs and Parmesan cheese (if using). Dredge each rolled chicken breast first in the flour, shaking off excess, then dip in the egg, allowing excess to drip off, and finally coat thoroughly in the breadcrumb mixture, gently pressing to adhere.
- Cook the chicken (Choose your preferred method):
- Pan-Fried & Baked: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the breaded chicken rolls for 2-3 minutes per side until golden brown. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- Baked: Place the breaded chicken rolls on a lightly greased baking sheet. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until golden brown and cooked through.
- Make the optional cream sauce: While the chicken bakes, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until the sauce thickens. Season with salt and white pepper. Cook for an additional 1-2 minutes.
- Serve: Remove toothpicks from the chicken cordon bleu. Serve immediately, drizzled with the cream sauce if desired.
Notes
- Pounding the chicken to an even thickness helps ensure even cooking.
- Securing the chicken with toothpicks prevents the filling from escaping during cooking.
- For crispier breading, ensure the chicken is thoroughly coated in each dredging step.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking, Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg