chicken-cordon-bleu/

Chicken Cordon Bleu recipe — juicy chicken breast stuffed with ham and cheese, then coated and fried (or baked) until crispy and golden. 🐓🧀🥓

 Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts

• 4 slices cooked ham (thin)

• 4 slices Swiss or Gruyère cheese

• ½ cup all-purpose flour

• 1 large egg, beaten (or 2 if small)

• 1 Tbsp milk or water

• 1 cup breadcrumbs (panko or regular)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika (optional)

• 2–3 Tbsp butter or neutral oil (for frying)

 Directions

1️⃣ Prep the Chicken

1. Place each chicken breast between two sheets of plastic wrap or parchment.

2. Pound gently with a meat mallet or rolling pin to about ½ inch (1.25 cm) thick.

2️⃣ Fill

1. Lay a slice of ham and cheese in the center of each chicken breast.

2. Roll up tightly, tucking in the sides, and secure with toothpicks.

3️⃣ Coat

1. Set up a breading station:

   • Plate 1: flour seasoned with salt, pepper, and paprika.

   • Plate 2: beaten egg + milk.

   • Plate 3: breadcrumbs.

2. Dredge each roll in flour, dip in egg, then coat with breadcrumbs, pressing gently so crumbs stick.

4️⃣ Cook

Pan-fry + Bake (traditional):

• Heat butter/oil in a skillet over medium heat.

• Brown chicken on all sides (about 3–4 min).

• Transfer to a baking sheet and bake at 180 °C / 350 °F for 15–20 min, until internal temp is 74 °C / 165 °F.

Oven-only (lighter):

• Place coated rolls on a parchment-lined baking sheet.

• Spray with a little oil and bake 25–30 min, until golden and cooked through.

5️⃣ Serve

• Remove toothpicks. Slice or serve whole with a creamy mustard sauce or simple pan gravy.

Tips

• Use very thin ham and cheese so the rolls stay compact.

• Chill rolls for 15–20 min before cooking to help them hold shape.

• For extra crunch, double-coat with egg and breadcrumbs.