Chicken Cordon Bleu

A classic, elegant dish made simple—tender chicken breasts wrapped around melty Swiss cheese and savory ham, breaded to golden crispness and baked until perfect. Restaurant-quality flavor with none of the fuss.

Why You’ll Love This Recipe

This isn’t just dinner—it’s comfort with a touch of class. With juicy chicken, gooey cheese, and a crunchy, herbed crust, Chicken Cordon Bleu delivers rich flavor in every bite. It’s easy enough for weeknights but fancy enough for guests. And because it bakes instead of fries, you get that satisfying crunch without the mess or excess oil.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 slices deli ham (Black Forest or honey ham recommended)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1¼ cups plain breadcrumbs (Panko works well for extra crunch)
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • ½ tsp paprika (smoked or sweet)
  • Salt and black pepper, to taste
  • Cooking spray or olive oil (for baking)
  • Fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

  1. Prep the chicken:
    • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
    • Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound each to about ¼-inch thickness. Be gentle—don’t tear the meat.
  2. Assemble the rolls:
    • Lay one slice of ham and one slice of Swiss cheese over each flattened breast.
    • Starting from the short end, roll up tightly like a jelly roll. Secure with a toothpick if needed to keep filling inside.
  3. Set up breading station:
    • Dish 1: Flour
    • Dish 2: Beaten eggs
    • Dish 3: Breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper—mixed well
  4. Bread the chicken:
    • Roll each chicken bundle in flour, shaking off excess.
    • Dip into egg mixture, coating completely.
    • Roll in breadcrumb mix, pressing gently to adhere. Make sure all sides are evenly coated.
  5. Arrange and bake:
    • Place rolls seam-side down in the prepared baking dish.
    • Lightly spray tops with cooking spray or drizzle with olive oil for deeper browning.
    • Bake 25–30 minutes, until chicken reaches 165°F (74°C) internally and coating is golden and crisp.
  6. Rest and serve:
    • Remove toothpicks. Let rest 5 minutes before slicing (keeps juices in).
    • Slice in half to reveal the cheesy center. Garnish with fresh parsley if desired.

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