Easy Chicken Cordon Bleu
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Why I Love This Recipe
The name 'Cordon Bleu' is French for 'blue ribbon,' referring to the prestigious culinary award bestowed upon exceptional chefs. This dish's origins can be traced back to 16th-century Switzerland, where it was known as 'Rügalchen' or 'little bundles.'
For a delightful pairing, consider serving this Chicken Cordon Bleu with a refreshing and crisp apple cider sangria. The sweetness of the apple cider complements the savory chicken, while the fruity notes add a delightful contrast to the rich flavors of the dish.
Ingredients You'll Need
4 boneless, skinless chicken breasts
8 slices Swiss cheese, divided
8 slices ham, divided
1/2 cup all-purpose flour
2 large eggs, beaten with 2 tablespoons water for egg wash
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter, divided
Pairs well with crisp apple cider sangria (yum!)
Directions
Preheat oven to 375°F (190°C).
Place a chicken breast between two pieces of plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet or rolling pin.
Place 2 slices of Swiss cheese and 2 slices of ham on one side of the flattened chicken breast. Fold the other side over the filling to create a pocket.
In a shallow bowl, combine the flour, egg wash, and panko breadcrumbs mixed with Parmesan cheese, thyme, garlic powder, salt, and pepper in separate bowls.
Dip the stuffed chicken breasts first in flour, then in egg wash, and finally in the seasoned panko mixture, coating both sides evenly.
In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add the breaded chicken breasts and cook for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove from the oven and let rest for 5 minutes. Melt the remaining 2 tablespoons of butter and drizzle over the chicken before serving.
Questions, Comments & Reviews
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