Description

A simplified, baked version of the classic chicken cordon bleu that delivers a crispy, golden crust without the mess of deep frying. This recipe uses a double-dredge panko method and a wire rack for even cooking, resulting in juicy chicken with melted Swiss cheese and ham.

Ingredients

Scale

4 large boneless, skinless chicken breasts
2 tablespoons Dijon mustard
8 slices deli-style ham (honey or spiral-sliced)
8 slices Swiss cheese (about 8 ounces)
1 cup (100g) panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
Salt and black pepper to taste
2 large eggs, beaten with a splash of milk
1/2 cup all-purpose flour
2 tablespoons melted butter

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top.
Place chicken breasts between plastic wrap or in a zip-top bag. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.
Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs and milk, and one with panko mixed with garlic powder, onion powder, parsley, and salt.
Dredge each chicken breast in the flour, shaking off excess. Dip into the egg wash, then press firmly into the panko mixture to coat evenly.
Lay a breaded chicken breast flat. Place two slices of ham and two slices of Swiss cheese in the center. Roll tightly from one long end, tucking in the filling. Secure with toothpicks if necessary.
Place the rolled chicken on the wire rack. Brush the tops lightly with melted butter.
Bake for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
Remove from oven and let rest for 5 minutes before serving.

Notes

For best results, ensure chicken is pounded to an even thickness to prevent uneven cooking. Use a wire rack to allow air circulation for a crispy bottom. If browning too quickly, tent with foil. Leftovers can be reheated in the oven at 350°F for 10-15 minutes to maintain crispiness.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken roll
Calories: 450
Sugar: 1
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 15
Fiber: 1
Protein: 40

Keywords: chicken cordon bleu, baked chicken, crispy chicken, easy dinner, weeknight meals, ham and cheese chicken, panko chicken