Chicken Cordon Bleu

 

A classic, elegant dish made simple—tender chicken breasts wrapped around melty Swiss cheese and savory ham, breaded to golden crispness and baked until perfect. Restaurant-quality flavor with none of the fuss.

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Why You’ll Love This Recipe

This isn’t just dinner—it’s comfort with a touch of class. With juicy chicken, gooey cheese, and a crunchy, herbed crust, Chicken Cordon Bleu delivers rich flavor in every bite. It’s easy enough for weeknights but fancy enough for guests. And because it bakes instead of fries, you get that satisfying crunch without the mess or excess oil.

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Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 4 slices deli ham (Black Forest or honey ham recommended)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1¼ cups plain breadcrumbs (Panko works well for extra crunch)
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp paprika (smoked or sweet)
• Salt and black pepper, to taste
• Cooking spray or olive oil (for baking)
• Fresh parsley, chopped (optional, for garnish)

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Step-by-Step Instructions

1. Prep the chicken:

   • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
   • Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound each to about ¼-inch thickness. Be gentle—don’t tear the meat.

2. Assemble the rolls:

   • Lay one slice of ham and one slice of Swiss cheese over each flattened breast.
   • Starting from the short end, roll up tightly like a jelly roll. Secure with a toothpick if needed to keep filling inside.

3. Set up breading station:

   • Dish 1: Flour
   • Dish 2: Beaten eggs
   • Dish 3: Breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper—mixed well

4. Bread the chicken:

   • Roll each chicken bundle in flour, shaking off excess.
   • Dip into egg mixture, coating completely.
   • Roll in breadcrumb mix, pressing gently to adhere. Make sure all sides are evenly coated.

5. Arrange and bake:

   • Place rolls seam-side down in the prepared baking dish.
   • Lightly spray tops with cooking spray or drizzle with olive oil for deeper browning.
   • Bake 25–30 minutes, until chicken reaches 165°F (74°C) internally and coating is golden and crisp.

6. Rest and serve:

   • Remove toothpicks. Let rest 5 minutes before slicing (keeps juices in).
   • Slice in half to reveal the cheesy center. Garnish with fresh parsley if desired.

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You Must Know

• Pound chicken evenly — ensures even cooking and prevents dry spots.
• Don’t skip resting — lets juices redistribute so chicken stays moist.
• Use Panko breadcrumbs — they stay crispier than regular crumbs.
• Check internal temp — don’t rely on color alone. Use a meat thermometer.

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F for 10–15 minutes to preserve crispiness.
• Not recommended for freezing — texture suffers upon thawing.

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Ingredient Substitutions

Chicken breasts	Chicken thighs (boneless)	Juicier, but may need longer cook time
Swiss cheese	Gruyère, provolone, or mozzarella	Gruyère adds depth; mozzarella melts better
Deli ham	Cooked turkey slices or prosciutto	For lower sodium or richer flavor
All-purpose flour	Gluten-free flour blend	Works well for dredging
Breadcrumbs	Crushed cornflakes or cracker crumbs	Adds extra crunch
Eggs	¼ cup unsweetened applesauce or mashed banana	For binding (texture will be softer)

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Serving Suggestions

• Serve with garlic mashed potatoes and steamed broccoli or green beans.
• Pair with a crisp green salad and Dijon vinaigrette.
• Drizzle with creamy Dijon sauce or white wine pan sauce for extra elegance.
• Great for meal prep—reheats beautifully.

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Cultural Context

Despite its French name, Chicken Cordon Bleu likely originated in Switzerland or Austria in the mid-20th century. “Cordon Bleu” means “blue ribbon,” symbolizing culinary excellence. Traditionally pan-fried, this baked version makes the dish more accessible to home cooks while preserving its signature flavors: rich cheese, salty ham, and golden crust.

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Pro Tips

• Butterfly chicken breasts instead of pounding if you prefer thinner cuts.
• Double the recipe — it freezes well before baking. Wrap unbaked rolls individually and freeze. Bake from frozen, adding 10–15 minutes.
• Make ahead: Assemble and bread chicken up to 24 hours in advance. Refrigerate on a tray until ready to bake.
• For crispier results, place on a wire rack set over the baking sheet.

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Frequently Asked Questions

Q: Can I use pre-sliced chicken cutlets?
A: Yes! They save time and are already thin—perfect for rolling.

Q: Why did my cheese leak out?
A: Likely due to overfilling or gaps in the roll. Seal edges tightly and secure with toothpicks.

Q: Can I air fry this?
A: Absolutely. Spray well and cook at 375°F for 12–15 mins, turning halfway.

Q: Is this gluten-free?
A: Only if using GF breadcrumbs, flour, and ham (check labels).

Q: Can I make mini versions?
A: Yes! Use small cutlets or halve larger ones for appetizers. Reduce bake time to 18–20 mins.

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Allergy Information

Contains: eggs, dairy (cheese), wheat (breadcrumbs, flour).
Gluten-free option: Use certified GF substitutes.
Dairy-free option: Use plant-based cheese and omit Parmesan (though flavor will change).
Always check labels on processed ingredients like ham and breadcrumbs.

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Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 480
• Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 2g
• Protein: 44g
• Sodium: 820mg