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Amazing Baked chicken cordon bleu: 3 Secrets

chicken cordon bleu
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You can make this classic Chicken Cordon Bleu easily at home. This baked version uses crispy Panko breadcrumbs for a golden crust without the fuss of deep frying. We focus on keeping the ham and Swiss cheese perfectly sealed inside for a juicy, cheesy center. This recipe is perfect for a weeknight dinner or when you need an elegant dish fast.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts
  • 4 thin slices of Prosciutto or good quality ham
  • 4 thin slices of Swiss cheese
  • 1 cup All-purpose flour
  • 2 large Eggs, beaten
  • 1.5 cups Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Paprika
  • Salt and Black pepper to taste
  • 2 tablespoons Olive oil (for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
  2. Place each chicken breast between two pieces of plastic wrap. Pound them evenly to about 1/4-inch thickness. Season lightly with salt and pepper.
  3. Lay one slice of ham and one slice of Swiss cheese on top of each flattened chicken breast, leaving a small border around the edges.
  4. Starting from the narrow end, tightly roll up the chicken, tucking in the sides as you go to seal the filling inside. Secure the rolls with toothpicks if needed.
  5. Set up your breading station: one shallow dish with flour, one with beaten eggs, and one with Panko mixed with Parmesan and paprika.
  6. Dredge each rolled chicken piece first in flour, shaking off excess. Dip completely into the egg mixture. Finally, press firmly into the Panko mixture to coat thoroughly.
  7. Place the coated chicken rolls seam-side down on the prepared baking sheet. Drizzle the tops lightly with olive oil.
  8. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
  9. Remove toothpicks before serving. Serve immediately, perhaps with a simple Dijon sauce if desired.

Notes

  • To prevent cheese leakage, make sure you pound the chicken thin and roll it very tightly, sealing the edges well.
  • For an extra crispy crust, you can chill the breaded chicken for 15 minutes before baking.
  • Jacob suggests using fresh Gruyère instead of Swiss for a richer flavor profile.
  • If you prefer not to pound the chicken, you can butterfly the breasts and stuff them, but rolling keeps the filling more secure.

Nutrition

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