Chicken Cordon Bleu
This mouthwatering baked Chicken Cordon Bleu recipe wraps tender chicken breasts around savory ham and melty Swiss cheese in a golden breadcrumb crust—ready to steal the show at dinner.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 4 slices thin slices of deli ham (about 4 oz total; Black Forest or honey-glazed)
- 4 slices thin slices of Swiss cheese (8 oz package; Jarlsberg or Emmi recommended)
- 1/2 cup plain breadcrumbs (Panko for extra crunch)
- 1/4 cup grated Parmesan cheese (freshly grated for best melt)
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste (Kosher salt works nicely)
- 2 tbsp Dijon mustard (feel free to swap for honey mustard)
- 1 large egg + 1 tbsp water (for egg wash)
- 2 tbsp olive oil (or melted butter)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Butterfly each chicken breast by slicing horizontally almost all the way through. Pound to an even ¼-inch thickness between wax paper.
- Spread Dijon mustard on each breast, sprinkle with salt and pepper. Layer ham and Swiss cheese, fold chicken over, secure with toothpicks.
- Whisk egg and water in a shallow dish. In another dish, combine breadcrumbs, Parmesan, parsley, garlic powder, onion powder, and a pinch of salt.
- Brush stuffed breasts with olive oil, dip in egg wash, coat with breadcrumb mixture. Place on baking sheet, drizzle more oil, bake until golden brown and cooked through.
- Let rest for 5 minutes before slicing. Serve warm for a cheesy, crispy delight.
Notes
For uniform cooking, pound chicken to about ¼-inch thickness. Use day-old bread for breadcrumbs, or buy store-bought Panko for extra light texture. If dairy-free, swap Swiss for vegan slices and ham for roasted turkey.
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