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Easy Baked Chicken Cordon Bleu with Crispy Coating

Close-up of a perfectly cooked chicken cordon bleu roll showing melted cheese and ham inside the crispy breading.
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You can make restaurant-style Chicken Cordon Bleu at home using this easy, fool-proof baked recipe. This version features tender chicken breasts stuffed with ham and Swiss cheese, coated for a crispy finish, and is perfect for a weeknight chicken dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 7 ounces each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. On the wide end of each flattened chicken breast, layer one slice of ham and one slice of Swiss cheese. Roll the chicken tightly away from you, keeping the filling secure. Secure the roll with toothpicks if necessary.
  4. Set up a standard breading station with three shallow dishes. Place the flour, salt, and pepper in the first dish. Place the beaten eggs in the second dish. In the third dish, combine the panko breadcrumbs and Parmesan cheese.
  5. Dredge each rolled chicken breast first in the flour mixture, shaking off any excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the panko mixture to coat completely.
  6. Place the coated chicken rolls in the prepared baking dish. Drizzle or brush the tops with olive oil or melted butter.
  7. Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crisp.
  8. Remove the toothpicks before serving. Serve immediately as a quick family dinner.

Notes

  • For extra crispiness, you can briefly pan-fry the coated rolls in a little oil for 1-2 minutes per side before baking.
  • If you want a creamy chicken cordon bleu variation, prepare a simple Dijon sauce separately and drizzle it over the baked chicken before serving.
  • You can prepare the stuffed and rolled chicken breasts up to 24 hours ahead of time. Cover and refrigerate, then proceed with breading and baking when ready to cook.

Nutrition

Find it online: https://cheffinity.com/chicken-cordon-bleu-easy-baked-recipe/