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A plate of chicken cordon bleu

Chicken Cordon Bleu

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Chicken cordon bleu, but make it easy! My recipe is baked not fried, but it still has the smoky ham, melty cheese and crispy exterior we love.
Prep: 25 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 4 servings
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Ingredients
  

  • ½ cup breadcrumbs whole wheat if available
  • ¼ cup Panko breadcrumbs whole wheat if available
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • 4 small/medium boneless, skinless chicken breasts about 8 to 10 ounces each
  • 4 thin slices deli ham a scant .25 pounds
  • 3 ounces freshly shredded Gruyere Swiss, or white cheddar cheese (about 3/4 cup)
  • 3 tablespoons unsalted butter melted

Instructions
 

  • Preheat your oven to 375 degrees F. Generously coat a 9x13-inch baking dish with nonstick spray. In a wide, shallow bowl (a pie dish works well), stir together the breadcrumbs, Panko, Parmesan, garlic powder, onion powder, salt, and pepper.
    Breadcrumbs, cheese, and spices in a bowl
  • In a separate wide, shallow dish, beat the eggs.
  • Working one at a time, place a chicken breast on the cutting board with the presentation (smooth) side down. To keep things tidy, cover with a large piece of plastic wrap. With a mallet or rolling pin, gently pound the chicken breasts until they are each 1/4-inch thick (it will seem very thin, but will be easy to roll this way. Be careful not to hit too vigorously for as the meat becomes thinner, it may tear).
    A chicken breast being flattened with a rolling pin
  • Top each chicken breast with 1 slice of ham and 3/4 ounce (3 tablespoons) cheese.
    A ham slice and cheese on top of meat
  • Starting on the narrower side, roll up the chicken like a sleeping bag, tucking in the ham and cheese as you go. Secure with toothpicks (I used about 2 per breast).
    Chicken stuffed with ham and cheese
  • Arrange your work station in the following order: rolled chicken, beaten eggs, breadcrumbs, baking dish. Working one at a time, dip each piece of chicken into the eggs to coat, shaking off any excess.
    Chicken stuffed with ham and cheese in an egg wash
  • Dip the chicken into the breadcrumbs, gently patting as needed so that the crumbs adhere to all sides. Place in the prepared baking dish.
    Chicken being dipped in breadcrumbs
  • Lightly mist the tops of the chicken with baking spray. Drizzle with melted butter.
    Meat with breadcrumbs
  • Bake for 30 to 35 minutes, until the internal temperature of the chicken reaches 155 to 160 degrees F on an instant read thermometer (chicken is considered cooked at 165 degrees F, but the temperature will continue to rise as it rests). Let rest 5 to 10 minutes, remove the toothpicks, then serve.
    Four chicken breasts in a baking dish

Notes

  • TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 490kcalCarbohydrates: 14gProtein: 44gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 223mgPotassium: 601mgFiber: 1gSugar: 1gVitamin A: 672IUVitamin C: 1mgCalcium: 341mgIron: 2mg
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