Chicken Cordon Bleu
This Chicken Cordon Bleu Recipe brings all the classic flavors of ham and Swiss cheese stuffed chicken to your table with a simple baked twist that’s both elegant and weeknight-friendly.
Ingredients
- 4 boneless, skinless chicken breasts 6–8 oz each; choose uniform size
- 4 slices Black Forest ham about 6 oz
- 4 slices Swiss cheese about 6 oz; Gruyère or Sargento brands work great
- Salt and freshly ground black pepper to taste
- ½ cup all-purpose flour substitute chickpea flour for gluten-free
- 2 large eggs beaten with 1 tbsp water
- 1 cup panko breadcrumbs Kikkoman panko gives extra crunch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil or melted butter for richer flavor
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment or place a wire rack on a rimmed pan—airflow is your friend for a crisp crust.
- Lay each breast between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to ½″ thickness. Season both sides with salt and pepper.
- On each breast, place a slice of ham and then Swiss cheese (or half Swiss, half Gruyère). The contrast in flavors is dreamy.
- Roll each breast snugly, starting at the narrow end, tucking sides under. Seal edges with toothpicks or truss with kitchen twine.
- Coat each roll in flour, shaking off the excess—this helps the egg cling better.
- Fully submerge rolls in beaten egg mixture, turning to coat. A thin, even layer is key.
- In a shallow dish, combine panko, garlic powder, and smoked paprika. Press each roll into crumbs until evenly coated.
- Arrange rolls on your prepared sheet. Drizzle lightly with olive oil or use a quick burst of nonstick spray to encourage browning.
- Bake 25–30 minutes until the internal temperature reaches 165°F and the coating is golden. For an extra crunch, broil 1–2 minutes at the end—just don’t wander off!
- Let them rest 5 minutes so the cheese sets. Remove toothpicks, slice on a diagonal, sprinkle with parsley, and serve immediately.
Notes
Uniform thickness prevents dry or underdone spots—take time to pound evenly. A wire rack lifts rolls off the pan, ensuring bottom crispiness. Lightly salting the chicken ahead draws moisture and seasons through. For richer flavor, swap half the cheese for Gruyère or aged Emmental. Chill assembled rolls to firm up coatings and make slicing neater.
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