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Chicken Cordon Bleu Recipe
Ash Tyrrell

Chicken Cordon Bleu Recipe

I recently tried making chicken cordon bleu at home, and I have to say, it was a game-changer for dinner night. I love how crispy the outside gets while keeping the chicken juicy and tender.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – I like them slightly pounded for even cooking.
  • 4 slices of Swiss cheese – fresh-grated cheese melts better than pre-sliced.
  • 4 slices of ham – thin deli-style ham works best for stuffing.
  • 1/2 cup all-purpose flour – helps the breading stick and creates a light crust.
  • 1 teaspoon salt – enhances flavor without overpowering.
  • 1/2 teaspoon black pepper – freshly ground gives the best taste.
  • 1 teaspoon garlic powder – adds subtle depth.
  • 1 teaspoon paprika – for color and mild smokiness.
  • 2 large eggs – beaten to help the breading adhere.
  • 1 cup breadcrumbs – I prefer Panko for extra crunch.
  • 2 tablespoons butter – for richness and browning.
  • 2 tablespoons olive oil – helps the chicken crisp up in the skillet.

Method
 

  1. I start by placing each chicken breast between two sheets of plastic wrap and gently pounding them to about 1/2 inch thick. This step ensures even cooking and makes rolling the ham and cheese much easier. I always make sure not to tear the chicken while flattening it.
  2. Next, I lay a slice of ham and cheese on each chicken breast. Then I carefully roll the chicken up, tucking in the sides to fully encase the filling. Toothpicks keep the roll secure during cooking, which is a small but important trick.
  3. I set up a simple dredging station: one bowl with flour seasoned with salt and pepper, another with beaten eggs, and a third with breadcrumbs. I coat each roll in flour, dip in egg, and press into breadcrumbs for a crunchy exterior.
  4. I heat butter and olive oil in a skillet over medium heat and brown each chicken roll on all sides. This step locks in juices and gives a golden crust. Then I transfer the rolls to a baking dish to finish cooking in a preheated oven at 375°F for about 15 minutes.
  5. Once the chicken is cooked through, I remove the toothpicks and let it rest for a few minutes. Resting allows the cheese to settle inside, so it doesn’t ooze out when sliced. Then I slice and serve immediately.

Notes

  • I always pat the chicken dry before pounding to prevent soggy breading.
  • Using fresh cheese makes a huge difference in meltiness and flavor.
  • I brush the breadcrumb coating with a little melted butter before baking for extra crispiness.
  • I like to sear in a mix of butter and olive oil for richer taste and better browning.
  • Letting the chicken rest after baking ensures juicy, not dry, meat.