Description
Classic Chicken Cordon Bleu combines tender chicken fillets stuffed with ham and Swiss cheese, breaded and pan-fried to golden perfection, then baked to ensure a juicy and flavorful interior. This recipe offers a delicious blend of crispy coating and melty cheese, perfect for an impressive yet easy meal.
Ingredients
Scale
Chicken Preparation
- 4 chicken fillets
- Salt and pepper to taste
Filling
- 4 slices of ham
- 4 slices of Swiss cheese
Breading
- 1/2 cup of flour
- 2 eggs
- 1/4 cup of milk
- 1 cup of breadcrumbs
Cooking
- Oil for frying
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken rolls after browning.
- Pound Chicken: Place the chicken fillets between plastic wrap and gently pound them to about 1/2 inch thickness to ensure even cooking and tender texture.
- Season: Season both sides of the chicken fillets with salt and pepper to enhance the flavor.
- Assemble Rolls: Lay a slice of ham and a slice of Swiss cheese on each flattened chicken fillet.
- Roll and Secure: Carefully roll each chicken fillet around the ham and cheese, then secure the rolls with toothpicks to keep the filling intact during cooking.
- Bread the Rolls: Dredge each chicken roll first in flour, then dip into a beaten mixture of eggs and milk, and finally coat well with breadcrumbs for a crispy outer crust.
- Brown Rolls: Heat oil in a skillet over medium heat and brown each chicken roll on all sides until golden, about 2-3 minutes per side, to lock in moisture and develop flavor.
- Bake: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through and the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove the toothpicks carefully and serve the Chicken Cordon Bleu hot, enjoying the crispy coating and the melted cheese inside.
Notes
- Use a meat thermometer to ensure chicken is fully cooked for safety.
- For a crunchier crust, use panko breadcrumbs instead of regular breadcrumbs.
- Allow the chicken rolls to rest a few minutes after baking before slicing to prevent the cheese from oozing out.
- You can substitute Swiss cheese with Gruyere or mozzarella for a different flavor profile.
- Make sure to secure the rolls tightly with toothpicks to keep the filling in place during cooking.
