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Chicken Cordon Bleu
Melissa Hart

Chicken Cordon Bleu

Chicken cordon bleu looks formal but is just a well-sealed chicken roll with ham and cheese. Chill the rolls before breading so the seams hold, and do not overstuff them. The crisp shell and molten center still justify the work.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 oz each
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 thin slices deli ham
  • 4 oz Swiss cheese cut into 4 batons
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/2 cups panko breadcrumbs
  • 2 tbsp neutral oil

Method
 

  1. Pound each chicken breast between sheets of plastic wrap to an even 1/4-inch thickness and season with the salt and pepper.
  2. Place one ham slice and one cheese baton on each breast, roll tightly and secure the seam with toothpicks.
  3. Chill the rolls for 20 minutes, then coat each in flour, beaten eggs mixed with water and panko.
  4. Heat the oil in an oven-safe skillet and brown the rolls over medium-high heat for 2 minutes per side.
  5. Bake at 375°F for 18 to 22 minutes until the chicken reaches 165°F, rest for 5 minutes and remove every toothpick before slicing.