Chicken Cordon Bleu
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
French
Chicken Cordon Bleu
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Chicken cordon bleu, but make it easy! My recipe is baked not fried, but it still has the smoky ham, melty cheese and crispy exterior we love.
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Ingredients
- ½ cup breadcrumbs whole wheat if available
- ¼ cup panko breadcrumbs whole wheat if available
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large eggs
- 4 small/medium boneless, skinless chicken breasts about 8 to 10 ounces each
- 4 thin slices deli ham a scant .25 pounds
- 3 ounces freshly shredded Gruyere Swiss, or white cheddar cheese (about 3/4 cup)
- 3 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 375 degrees F. Generously coat a 9x13-inch baking dish with nonstick spray. In a wide, shallow bowl (a pie dish works well), stir together the breadcrumbs, Panko, Parmesan, garlic powder, onion powder, salt, and pepper.
- In a separate wide, shallow dish, beat the eggs.
- Working one at a time, place a chicken breast on the cutting board with the presentation (smooth) side down. To keep things tidy, cover with a large piece of plastic wrap. With a mallet or rolling pin, gently pound the chicken breasts until they are each 1/4-inch thick (it will seem very thin, but will be easy to roll this way. Be careful not to hit too vigorously for as the meat becomes thinner, it may tear).
- Top each chicken breast with 1 slice of ham and 3/4 ounce (3 tablespoons) cheese.
- Starting on the narrower side, roll up the chicken like a sleeping bag, tucking in the ham and cheese as you go. Secure with toothpicks (I used about 2 per breast).
- Arrange your work station in the following order: rolled chicken, beaten eggs, breadcrumbs, baking dish. Working one at a time, dip each piece of chicken into the eggs to coat, shaking off any excess.
- Dip the chicken into the breadcrumbs, gently patting as needed so that the crumbs adhere to all sides. Place in the prepared baking dish.
- Lightly mist the tops of the chicken with baking spray. Drizzle with melted butter.
- Bake for 30 to 35 minutes, until the internal temperature of the chicken reaches 155 to 160 degrees F on an instant read thermometer (chicken is considered cooked at 165 degrees F, but the temperature will continue to rise as it rests). Let rest 5 to 10 minutes, remove the toothpicks, then serve.
Notes
- TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
490kcal
(25%)
Carbohydrates
14g
(5%)
Protein
44g
(88%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
223mg
(74%)
Potassium
601mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
672IU
(13%)
Vitamin C
1mg
(1%)
Calcium
341mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 490kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 223mg | 74% |
| Potassium | 601mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 341mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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