Crispy Chicken Cordon Bleu

Crispy Chicken Cordon Bleu is a classic comfort-food favorite made with tender chicken breasts stuffed with savory ham and melty Swiss cheese, then coated in seasoned breadcrumbs and baked until golden and crispy. It’s elegant enough for a special dinner but easy enough for a weeknight meal.

Ingredients

Chicken

• 4 boneless, skinless chicken breasts
• 8 thin slices deli ham
• 4–8 slices Swiss cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Breading

• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup breadcrumbs or panko breadcrumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For Cooking

• 2 tablespoons olive oil or melted butter

Instructions

1. Prepare the Chicken

Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.

Place each chicken breast between two pieces of plastic wrap and gently pound it with a meat mallet until about 1/4 inch thick.

Season both sides with salt, black pepper, and garlic powder.

2. Add the Filling

Place 2 slices of ham and 1–2 slices of Swiss cheese in the center of each chicken breast.

Fold the sides inward and tightly roll the chicken around the filling. Secure each piece with toothpicks if needed, making sure the cheese is enclosed.

3. Bread the Chicken

Set up three shallow bowls.

Place the flour in the first bowl. Whisk the eggs with the milk in the second. In the third bowl, combine the breadcrumbs, paprika, garlic powder, parsley, salt, and black pepper.

Coat each chicken roll in flour, then dip it into the egg mixture, and finally coat thoroughly with the seasoned breadcrumbs. Press the breadcrumbs gently onto the chicken so they stick well.

4. Bake Until Crispy

Place the breaded chicken on the prepared baking sheet. Drizzle or lightly brush the tops with olive oil or melted butter.

Bake for 25–30 minutes, turning once if desired, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).

For an extra-crispy crust, broil for 1–2 minutes at the end, watching carefully so it doesn’t burn.

5. Rest and Serve

Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove any toothpicks before serving.

Slice into rounds to reveal the melted Swiss cheese and ham inside.

Serve with roasted vegetables, mashed potatoes, green beans, or a fresh salad.