Chicken Cordon Bleu
Chicken breast pounded thin and rolled with ham and swiss cheese, then breaded and baked.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Deli-sliced ham
- 4 slices Swiss cheese slices
- 1/2 cup All-purpose flour
- 2 pieces Large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a baking dish with non-stick spray.
- 2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
- 3
Spread a thin layer of Dijon mustard over one side of each chicken breast, then season with salt, pepper, and garlic powder.
- 4
Layer one slice of ham and one slice of Swiss cheese onto each breast, then roll the chicken tightly and secure the ends with toothpicks.
- 5
Set up a dredging station with three bowls: flour in the first, beaten eggs in the second, and panko mixed with thyme and melted butter in the third.
- 6
Dredge each chicken roll in flour, dip thoroughly in the egg wash, and then coat generously with the buttery breadcrumb mixture.
- 7
Place the rolls seam-side down in the prepared baking dish and bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F.
- 8
Remove the toothpicks carefully before serving and let the chicken rest for 5 minutes to ensure the cheese doesn't run out immediately.
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