Chicken Cordon Bleu
A crisp golden coating gives way to tender chicken wrapped around salty ham and melted Swiss cheese. Searing the rolls before baking creates a nicely browned crust while the oven finishes the chicken evenly.
Use thinly sliced ham and cheese so the rolls close securely, and chill the assembled chicken briefly if it feels difficult to handle. If Swiss cheese is unavailable, substitute provolone or mild mozzarella; an instant-read thermometer is the most reliable way to check doneness.
Serve the chicken with mashed potatoes, green beans, roasted vegetables, or a crisp salad. The cooked rolls can be refrigerated for up to 3 days and reheated in a 350°F oven until hot to help preserve the coating.
How to Make It
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1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease an oven-safe baking dish.
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2
Pound each chicken breast between sheets of plastic wrap until evenly about 1/4 inch thick. Season both sides with the salt and black pepper.
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3
Place one slice of ham and one slice of Swiss cheese in the center of each chicken breast. Fold the sides over the filling, then roll the chicken tightly from one end. Secure each roll with toothpicks.
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4
Set out the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Coat each chicken roll in flour, dip it in the egg, and roll it in the breadcrumbs, pressing gently so the coating adheres.
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5
Heat the butter and oil in a large oven-safe skillet over medium heat. Sear the chicken rolls for 2 to 3 minutes per side, turning carefully, until golden brown.
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6
Transfer the skillet to the oven, or move the rolls to the prepared baking sheet. Bake for 15 to 18 minutes, until the thickest part reaches 165°F (74°C) and the cheese is melted.
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7
Rest the chicken for 5 minutes. Remove the toothpicks, slice each roll, and serve.
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