Rolled Chicken Cordon Bleu (Print-Friendly Version)

Thin chicken breasts enclose ham and Swiss before receiving a flour, egg and crumb coating. Roll first and dredge afterward so the flour stays on the exterior. Searing colors the crust; the oven finishes the chicken and enclosed filling.

ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts (about 6 ounces each)
02 - 4 slices Swiss cheese
03 - 4 slices cooked ham

→ Seasoning and Coating

04 - 1/2 cup all-purpose flour
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/4 teaspoon garlic powder
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1 cup panko bread crumbs
11 - 1/4 cup grated Parmesan cheese

→ Cooking Fats

12 - 1/4 cup olive oil
13 - 2 tablespoons butter

→ Optional Garnishes

14 - Dijon mustard for spreading
15 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat the oven to 375°F.
02 - Pound chicken to an even thin layer without tearing.
03 - Spread a thin layer of Dijon on each piece and add one ham and one Swiss slice.
04 - Roll tightly, tuck edges and secure with counted toothpicks.
05 - Mix flour, salt, pepper and garlic powder in one dish. Whisk eggs and milk in another and combine panko with Parmesan in a third.
06 - Dredge each rolled parcel in flour, then egg, then crumbs.
07 - Heat olive oil and butter in an oven-safe skillet over moderate heat.
08 - Brown the rolls on all sides without scorching the coating.
09 - Transfer the skillet to the oven and bake about twenty to twenty-five minutes, longer if needed until chicken and enclosed centers reach 165°F.
10 - Rest five to ten minutes. Remove every toothpick, slice and garnish with parsley.

# Extra Suggestions:

01 - Pound to an even thin layer, around one-quarter inch where practical, without tearing.
02 - After the ham-and-cheese roll is formed and secured.
03 - Use them to hold seams and keep a count of how many enter each roll.
04 - Check 165°F through the thick chicken and the enclosed center.
05 - A brief five-to-ten-minute rest helps molten cheese settle and makes slicing easier.

Return