A timeless dinner favorite that never goes out of style! This crispy, cheesy, and juicy baked Chicken Cordon Bleu brings together tender chicken breasts, savory ham, and creamy Swiss cheese — all wrapped in a golden breadcrumb crust. Perfect for special occasions or weeknight dinners, this dish delivers restaurant-quality flavor right from your own oven.
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Thinly sliced ham | 4 slices |
| Swiss cheese | 4 slices |
| All-purpose flour | ½ cup |
| Eggs | 2, beaten |
| Bread crumbs (plain or seasoned) | 1 cup |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Paprika | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Olive oil or melted butter | 2 tablespoons |
| Dijon mustard (for serving) | Optional |
Instructions
Step 1: Prep the Chicken
Place each chicken breast between two sheets of plastic wrap or parchment paper.
Using a meat mallet or rolling pin, gently pound the chicken to an even thickness — about ½ inch thick.
👉 Tip: Thinner chicken cooks evenly and rolls easier.
Step 2: Layer the Filling
Lay one slice of ham and one slice of Swiss cheese over each flattened chicken breast.
Carefully roll up each chicken breast tightly, tucking in the sides as you go to seal in the cheese. Secure each roll with toothpicks.
Step 3: Coat the Chicken
Prepare three bowls for dredging:
- Flour mixed with salt, pepper, garlic powder, onion powder, and paprika.
- Beaten eggs for dipping.
- Bread crumbs for coating.
Dip each rolled chicken breast into the flour, then the egg, and finally coat evenly with bread crumbs. Press the crumbs gently to help them stick.
Step 4: Bake
Preheat your oven to 375°F (190°C).
Place the coated chicken rolls on a lightly greased baking dish or parchment-lined tray. Drizzle with olive oil or melted butter for that golden, crispy finish.
Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
Step 5: Serve
Let the chicken rest for 5 minutes before slicing.
Serve warm with a drizzle of Dijon mustard, creamy mushroom sauce, or a side of steamed veggies and mashed potatoes.
