Print

Classic Baked Chicken Cordon Bleu with Crispy Panko Crust

Cross-section of a golden, crispy chicken cordon bleu showing melted cheese and ham inside the chicken breast.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Chicken Cordon Bleu at home. This recipe uses a simple baking method to achieve a golden, crispy crust and perfectly melted, contained Swiss cheese inside ham-stuffed chicken breasts.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 thin slices deli ham
  • 4 ounces Swiss cheese, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Place each chicken breast between two pieces of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. Place one slice of ham and two slices of Swiss cheese on the flattened side of each chicken breast. Leave a small border around the edges.
  4. Roll the chicken tightly around the filling, starting from the short end. Secure the roll with toothpicks to prevent cheese leakage.
  5. Set up a standard breading station: Place flour in the first shallow dish. Whisk eggs in the second dish. Mix Panko breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder in the third dish.
  6. Dredge each rolled chicken breast first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat completely.
  7. Place the coated chicken rolls seam-side down in the prepared baking dish. Drizzle the tops with olive oil or brush with melted butter.
  8. Bake for 25 to 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown and crisp.
  9. Remove toothpicks before serving. Serve immediately, perhaps with a side of creamy Dijon sauce.

Notes

  • To prevent cheese from leaking, make sure the cheese slices do not touch the very edge of the pounded chicken before rolling.
  • For extra crispiness, you can lightly spray the breaded chicken with cooking spray before baking.
  • You can prepare the stuffed and breaded chicken up to 24 hours ahead. Cover and refrigerate, then bake when ready to eat.

Nutrition

Find it online: https://delishsymphony.com/chicken-cordon-bleu-crispy-baked-recipe/