Chicken Cordon Bleu My Way
Elevate your dinner game with "Chicken Cordon Bleu My Way," a modern take on the classic French favorite that's both approachable and irresistibly delicious. This recipe combines tender chicken breasts, savory slices of ham, and melty Swiss cheese, all wrapped up in a golden, crispy coating made with panko breadcrumbs and Parmesan. The secret to its perfection lies in the flavorful breadcrumb mix, enhanced with garlic powder and paprika, and the foolproof searing-and-baking method that ensures your chicken is juicy and evenly cooked. Ready in under an hour, this dish is perfect for weeknight dinners or special occasions. Serve it whole or sliced into medallions to reveal the cheesy, meaty layers inside, and pair it with creamy mashed potatoes or a crisp green salad for a meal that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Thinly sliced ham
- 4 slices Swiss cheese
- 1 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs (preferably panko)
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil or butter
- 8 pieces Toothpicks
Instructions
Preheat your oven to 350°F (175°C).
Place each chicken breast between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of each chicken breast with salt and black pepper.
Lay one slice of ham and one slice of Swiss cheese onto each chicken breast, making sure they stay within the edges of the meat.
Carefully roll up each chicken breast, starting from the wider end, and secure the roll with 2 toothpicks to prevent it from unrolling during cooking.
Set up a dredging station with three shallow dishes: 1) all-purpose flour, 2) beaten eggs combined with 2 tablespoons of milk, and 3) breadcrumbs mixed with grated Parmesan, garlic powder, paprika, and a pinch of salt.
Coat each chicken roll-up in flour, ensuring an even coating. Shake off any excess.
Dip the floured chicken rolls into the egg mixture, then roll them in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere.
Heat the vegetable oil or butter in a large, oven-safe skillet over medium heat. Once hot, sear the chicken rolls until golden brown on all sides, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F or 74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Carefully remove the toothpicks before serving. Slice the Chicken Cordon Bleu crosswise into medallions or serve whole alongside your favorite sides.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
