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5 Awesome chicken cordon bleu Secrets Revealed

chicken cordon bleu
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Create an elegant yet easy Baked Chicken Cordon Bleu. This recipe features a crispy panko crust, perfectly melted Swiss cheese, and tender chicken, keeping the filling contained. You can serve it as is or top it with a simple, rich Dijon cream sauce for extra flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 thin slices ham
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound them evenly to about 1/4-inch thickness.
  3. Place one slice of ham and one slice of Swiss cheese on top of each flattened chicken breast.
  4. Starting from the shorter end, tightly roll up the chicken around the filling. Secure the seam and ends with toothpicks, if needed, to prevent cheese leakage.
  5. Set up a standard breading station: one shallow dish with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, thyme, salt, and pepper.
  6. Dredge each rolled chicken breast first in flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press firmly into the panko mixture until fully coated.
  7. Place the coated chicken rolls seam-side down in the prepared baking dish. Drizzle the tops lightly with olive oil.
  8. Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the crust is golden brown and crisp.
  9. Remove the toothpicks before serving. Serve immediately, perhaps with a creamy Dijon sauce.

Notes

  • To keep the cheese from leaking, pound the chicken thin and roll it very tightly, securing the ends.
  • For an extra crispy crust, you can briefly chill the breaded chicken before baking.
  • Chef Tariq suggests wrapping the rolls in thin slices of prosciutto before breading for added moisture and flavor.
  • If you prefer a richer dish, use this recipe as a base and prepare a simple Swiss cheese sauce to pour over the baked chicken before serving.

Nutrition

Find it online: https://savoryskies.com/easy-baked-chicken-cordon-bleu-recipe/