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–+ servings
Benjamin

Easy & Creamy Chicken Cordon Bleu Recipe

Chicken Cordon Bleu is the perfect combination of crispy, juicy, and cheesy. This dish features tender chicken breasts rolled with savory ham and Swiss cheese, coated in a golden, crunchy breadcrumb crust. Every bite is a perfect balance of textures and flavors, making it a dish that’s sure to impress. Whether you’re serving it for a special occasion or just a cozy dinner at home, this homemade version will be a hit
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-inspired
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 4 slices of ham preferably black forest or honey ham
  • 4 slices of Swiss cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs preferably panko for extra crunch
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter

Method
 

  1. Prepare the Chicken – Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ¼-inch thickness. Season both sides with salt and pepper.
  2. Add the Filling – Lay a slice of ham and Swiss cheese on each piece of chicken. Carefully roll up the chicken, tucking in the sides, and secure with toothpicks if necessary.
  3. Bread the Chicken – Set up three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, then dip into the eggs, and finally coat with breadcrumbs, pressing gently to adhere.
  4. Sear for Extra Crispiness – Heat olive oil and butter in a large skillet over medium heat. Sear the breaded chicken rolls for 2-3 minutes on each side until golden brown.
  5. Bake to Perfection – Transfer the seared chicken to a baking dish and bake at 375°F (190°C) for 20-25 minutes until fully cooked and the cheese is melted inside.
  6. Let It Rest & Serve – Remove from the oven and let the chicken rest for a few minutes. Slice and serve warm with your favorite sides

Notes

  • Pounding the chicken ensures even cooking and easy rolling.
  • Using panko breadcrumbs adds extra crunch to the coating.
  • Letting the chicken rest after baking helps keep the cheese from oozing out too quickly.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.

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