Description
How to make crispy baked chicken cordon bleu with ham and Swiss cheese that delivers restaurant-quality comfort without the frying mess.
Ingredients
Scale
Chicken Base
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 4 thin slices deli ham
- 4 slices Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crispy Coating
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Flavor Enhancers
- 3 tablespoons butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Cooking spray for baking
Instructions
- Prep Chicken: Preheat oven to 400°F. Pound chicken breasts to 1/4-inch thickness between plastic wrap. Season both sides with salt and pepper, then brush with Dijon mustard for extra flavor.
- Assemble Rolls: Place one slice of ham and cheese on each chicken breast. Roll tightly from one end, securing with toothpicks. The tighter you roll, the better they’ll hold together.
- Setup Coating: Set up three shallow dishes: flour in first, beaten eggs in second, and panko mixed with Parmesan, garlic powder, and thyme in third. This assembly line makes coating easier.
- Coat Chicken: Dredge each roll in flour, then egg, then breadcrumb mixture, pressing gently to adhere. Make sure every surface is covered for maximum crispiness and even browning.
- Prepare Pan: Place coated chicken rolls seam-side down on a baking sheet lined with parchment paper. Spray with cooking spray and drizzle with melted butter for golden results.
- Bake Perfect: Bake for 30-35 minutes until internal temperature reaches 165°F and coating is golden brown. Let rest 5 minutes before removing toothpicks and slicing to serve.
Notes
- Pound chicken to even 1/4-inch thickness for consistent cooking throughout.
- Place rolls seam-side down to prevent unrolling during baking process.
- Internal temperature must reach 165°F for food safety – use a reliable thermometer.
- Assembled rolls can be refrigerated up to 4 hours before baking.
- Let rest 5 minutes after baking before removing toothpicks and slicing.
- Leftover coating mixture can be frozen for future use on other proteins.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 18g
- Protein: 52g