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Easy Baked Chicken Cordon Bleu with Crispy Panko Crust

Two halves of crispy, golden-brown chicken cordon bleu showing melted cheese and ham filling inside.
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Make this restaurant-style Chicken Cordon Bleu at home. You stuff chicken breasts with ham and Swiss cheese, coat them in a crispy panko crust, and bake them until golden brown and the cheese is melted. This is a foolproof recipe for a gourmet chicken dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 slices deli ham
  • 4 ounces Swiss cheese, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to an even 1/4-inch thickness.
  3. Place one slice of ham and one slice of Swiss cheese on top of each flattened chicken breast, leaving a small border around the edges.
  4. Tightly roll up the chicken breast, starting from the narrow end, to enclose the ham and cheese filling. Secure the roll with toothpicks if necessary to keep the filling inside.
  5. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. Mix the Panko breadcrumbs, salt, pepper, and paprika in the third dish.
  6. Dredge each chicken roll first in the flour, shaking off any excess. Dip the floured chicken into the beaten egg mixture, allowing excess to drip off. Finally, press the chicken firmly into the Panko mixture to coat all sides evenly.
  7. Place the coated chicken rolls seam-side down on the prepared baking sheet. Drizzle or brush the tops with olive oil or melted butter for extra crispiness.
  8. Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the crust is golden brown and crispy.
  9. Remove the toothpicks before serving. Serve immediately, perhaps with a side of creamy Swiss cheese sauce if desired.

Notes

  • For an extra crispy coating, you can lightly spray the breaded chicken with cooking spray before baking.
  • If you prefer a sauce, prepare a simple Swiss cheese sauce while the chicken bakes and pour it over the finished rolls.
  • You can use chicken thighs instead of breasts, but adjust the cooking time slightly.

Nutrition

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