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Chicken Cordon Bleu: A Delicious and Easy Recipe

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Crispy, golden-brown Chicken Cordon Bleu stuffed with ham and Swiss cheese. Enjoy this classic dish prepared by frying, baking, or air frying!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 4 slices Swiss cheese
  • 4 slices cooked ham
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying (or more as needed)
  • Optional: Dijon mustard for spreading
  • Optional: Toothpicks

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/4-inch thickness using a meat mallet or rolling pin.
  2. Remove the plastic wrap. Lightly spread a thin layer of Dijon mustard on one side of each chicken breast (optional).
  3. Place one slice of ham on top of the mustard (if using) on each chicken breast. Top the ham with one slice of Swiss cheese.
  4. Carefully fold the chicken breast in half, encasing the ham and cheese. Secure the edges with toothpicks if needed.
  5. Set up three shallow dishes.
  6. In the first dish, place the all-purpose flour.
  7. In the second dish, whisk together the eggs.
  8. In the third dish, combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
  9. Dredge one stuffed chicken breast in the flour, coating completely. Shake off excess flour.
  10. Dip the floured chicken breast into the beaten eggs, ensuring it’s fully coated. Let any excess egg drip off.
  11. Dredge the chicken breast in the panko breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
  12. Repeat with the remaining chicken breasts.
  13. Heat the vegetable oil in a large skillet over medium heat.
  14. Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan.
  15. Cook for about 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  16. Remove from the skillet and place on a wire rack lined with paper towels to drain excess oil.
  17. Remove the toothpicks (if used) before serving.
  18. Preheat oven to 375°F (190°C).
  19. Place the breaded chicken breasts on a baking sheet lined with parchment paper.
  20. Drizzle the chicken breasts with a little melted butter or olive oil.
  21. Bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown. The internal temperature should reach 165°F (74°C).
  22. Remove the toothpicks (if used) before serving.
  23. Preheat your air fryer to 375°F (190°C).
  24. Spray the air fryer basket with cooking spray.
  25. Place the breaded chicken breasts in the air fryer basket, making sure they are not overcrowded. You may need to cook them in batches.
  26. Spray the chicken breasts with cooking spray.
  27. Air fry for 15-20 minutes, flipping halfway through, or until the chicken is cooked through and the breadcrumbs are golden brown. The internal temperature should reach 165°F (74°C).
  28. Remove the toothpicks (if used) before serving.

Notes

  • Pounding the chicken ensures even cooking and tenderizes the meat.
  • Using panko breadcrumbs provides a crispier crust than regular breadcrumbs.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
  • Serve with mashed potatoes, roasted vegetables, rice pilaf, green salad, or a creamy sauce.

Find it online: https://mmmflavors.com/chicken-cordon-bleu/