Chicken Cordon Bleu
User Reviews
4.8
40 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
35 mins
-
Total Time
1 hr 5 mins
-
Servings
6 Servings
-
Calories
636 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Cordon Bleu
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 25 Ritz crackers regular or whole wheat
- 4 lices bread white or whole wheat, hearty sandwich
- 6 tablespoons butter melted
- 8 thin slices ham about 8 ounces, deli
- 2 cups swiss cheese shredded
- 4 thick chicken breast about 2 pounds total (see note, boneless skinless
- salt
- black pepper
- 3 large egg
- 2 tablespoons Dijon mustard
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse until the ingredients are incorporated. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!) or leave them on the pan and scoop them together into a low mound. Reduce the oven temp to 400 degrees F.
- Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.
- In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a final shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)
- Transfer the chicken to a lightly greased rimmed baking sheet. Make sure an oven rack is in the center of the oven. Bake the chicken until golden brown and cooked through (160 degrees on an thermometer inserted into the chicken, not the filling), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.
Notes
- Chicken Breasts: to make sure the cheese doesn’t leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading.
- Make-Ahead Tip: the breaded chicken can be refrigerated covered for up to 1 day.
Nutrition Information
Show Details
Serving
1 Serving
Calories
636kcal
(32%)
Carbohydrates
34g
(11%)
Protein
42g
(84%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Cholesterol
228mg
(76%)
Sodium
990mg
(41%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 636kcal | 32% |
| Carbohydrates | 34g | 11% |
| Protein | 42g | 84% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 228mg | 76% |
| Sodium | 990mg | 41% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
40 reviews
Excellent
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