Sauteed Chicken Cordon Bleu
Elevate your dinner game with this foolproof recipe for Sautéed Chicken Cordon Bleu, a flavorful twist on the classic French dish. Perfectly seasoned chicken breasts are filled with thinly sliced ham and gooey Swiss cheese, then coated in a crispy Parmesan-Panko crust for the ultimate crunch. Instead of baking, this version is pan-fried to golden perfection with a touch of olive oil and butter, creating a beautifully crisp exterior while keeping the inside juicy and tender. Ready in just 40 minutes, this indulgent yet approachable recipe is perfect for weeknights or special occasions. Pair with a crisp salad or vibrant steamed vegetables to complete this elegant, satisfying meal that’s sure to impress. Keywords: Chicken Cordon Bleu recipe, sautéed chicken, pan-fried chicken, easy dinner recipes, crispy chicken breast.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced deli ham
- 4 slices Swiss cheese slices
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 0.25 cups Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Olive oil
- 1 tablespoon Butter
Instructions
Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2-inch thickness.
Season both sides of the chicken breasts with salt and black pepper.
Lay a slice of ham and a slice of Swiss cheese on one side of each chicken breast. Fold the other side of the chicken over the filling to create a pocket, then secure the edges with toothpicks.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, grated Parmesan cheese, garlic powder, and dried parsley.
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it evenly with the breadcrumb mixture.
Heat olive oil and butter in a large skillet over medium heat.
Carefully place the chicken breasts in the skillet. Cook for 4-5 minutes on each side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the chicken to a plate and let it rest for 5 minutes. Remove the toothpicks before serving.
Slice each chicken breast diagonally and serve warm with your choice of sides, such as a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 4283 mg | 186% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 310.5 g | 621% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1303 mg | 100% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2591 mg | 55% | |
*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.
