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Classic Baked Chicken Cordon Bleu with Crispy Panko Crust

A perfectly cooked chicken cordon bleu, sliced in half to show the melted cheese and ham filling inside the crispy breading.
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This recipe shows you how to make restaurant-quality Chicken Cordon Bleu at home. You will stuff tender chicken breasts with ham and Swiss cheese, coat them in a crispy panko crust, and bake them until golden brown. This method prevents the cheese from leaking out.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 7 ounces each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 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 sheet or line it with parchment paper.
  2. Place one chicken breast between two sheets of plastic wrap. Use a meat mallet to pound the chicken evenly to about 1/4-inch thickness. Repeat with the remaining breasts.
  3. Lay one pounded chicken breast flat. Place one slice of ham and one slice of Swiss cheese on top, leaving a small border around the edges.
  4. Tightly roll the chicken breast around the filling, starting from one short end. Secure the seam with toothpicks if necessary to keep the filling inside. Repeat for all breasts.
  5. Set up a standard breading station: Place flour in one shallow dish, beaten eggs in a second dish, and a mixture of Panko breadcrumbs, Parmesan cheese, salt, and pepper in a third dish.
  6. Dredge each rolled chicken breast first in the flour, shaking off any excess. Then dip it completely in the egg mixture. Finally, press it firmly into the Panko mixture until fully coated.
  7. Place the coated chicken rolls seam-side down on the prepared baking sheet. Drizzle the tops lightly with olive oil to help achieve a crispy texture.
  8. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.
  9. Remove the toothpicks before serving. Serve immediately for an impressive dinner.

Notes

  • For an extra crispy crust, you can briefly pan-fry the coated chicken rolls in a tablespoon of oil for 1-2 minutes per side before baking.
  • If you want a creamy Dijon sauce, whisk together 1/2 cup heavy cream, 1 tablespoon Dijon mustard, and a pinch of salt and pepper, then simmer gently on the stovetop until slightly thickened. Pour over the baked chicken when serving.
  • You can prepare the stuffed and breaded chicken rolls up to 4 hours ahead of time. Keep them refrigerated until ready to bake.

Nutrition

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