Chicken Cordon Bleu
Cook
30 mins
Prep Time
20 mins
Total Time
50 mins
Serves
4
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices ham (thinly sliced)
- 4 slices Swiss cheese (or Gruyère cheese)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (Panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- Toothpicks (for securing chicken)
Kitchen Tools Needed:
- Meat mallet or rolling pin
- Mixing bowls
- Shallow plates (for dredging)
- Large skillet or oven-safe skillet
- Baking dish (optional)
Steps
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/4-inch thick.
- Assemble the Chicken: Lay one slice of ham and one slice of cheese on each chicken breast. Roll the chicken tightly, tucking the sides in as you roll, to form a secure bundle. Use toothpicks to hold the roll together.
- Dredge the Chicken: Set up a dredging station with three shallow bowls or plates: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with Parmesan cheese, garlic powder, paprika, salt, and pepper. Dredge each chicken roll in the flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. Ensure each chicken roll is well-coated.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken rolls to the skillet and sear them on all sides until golden brown, about 2-3 minutes per side.
- Bake the Chicken: Transfer the skillet to the preheated oven (or transfer the chicken rolls to a greased baking dish if you don’t have an oven-safe skillet). Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks. Slice each chicken roll into rounds and serve hot. Garnish with fresh parsley if desired.
Macros:
Total Calories: 420
Carbs: 20g
Proteins: 46g
Fats: 17g