Chicken, ham, gooey cheese, crunchy breadcrumbs…does it get any better? Chicken Cordon Bleu is a wonderful way to dress up chicken breasts! It’s a great weeknight dinner option, and is also impressive enough for guests. My chicken cordon bleu is baked, not fried, so you can feel good about giving this delicious meal to your family. Serve with some mashed potatoes and a green veggie for a balanced meal your family will ask for again and again. Alright, let’s get this ooey, gooey show on the road.
Crunchy Baked Chicken Cordon Bleu
- 4 boneless skinless chicken breasts
- 4 thin slices of GOOD ham I love Boar's Head Virginia Ham
- 4 slices of Swiss cheese
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 2 tablespoons chopped parsley
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter melted
- 2 eggs
Preheat oven to 400 degrees F.
Cut a pocket into chicken breasts by placing your non-cutting hand on top of the breast. Insert your knife into the thickest part of the breast. Using a sweeping motion, slice into the breast until the knife reaches the middle.
Stuff one slice of ham and one slice of cheese into each pocket, then press down on the chicken breast to seal it up. You can use toothpicks if you wish to secure the pocket closed.
Set up your breading station by putting the flour into 1 container, the beaten eggs into another container, and the breadcrumbs into another.
Season the flour with a pinch of salt and pepper.
Mix the bread crumbs with parsley, Parmesan, and a good pinch of salt and pepper. Stir in the melted butter and mix until the breadcrumbs are evenly coated. The butter will help the crust brown.
Lightly dust the stuffed chicken breasts with flour, then dip them in the egg mixture and gently coat them with the seasoned bread crumbs.
Line a baking pan with parchment paper and carefully transfer the breaded chicken cutlets onto the baking sheet
Bake for 25 to 35 minutes, or until browned and cooked through. Serve nice and hot!