Easy Chicken Cordon Bleu Recipe
Okay, buckle up buttercups, because we’re about to dive into the land of Easy Chicken Cordon Bleu Recipe! It’s basically a fancy-pants dish made totally doable. Chicken breast stuffed with ham and Swiss, breaded and baked (or pan-fried if you’re feeling frisky!). Think comfort food meets a little bit of “ooh la la” without all the fuss. And trust me, it tastes way more impressive than the effort it takes.
My fam? OBSESSED. Seriously, I started making this when my youngest was going through that “I hate everything” phase (you know the one?). This was the only thing he’d consistently inhale. My husband claims he could eat it every single night. One time, I prepped a whole batch on a Sunday night, thinking I was so organized for the week. Monday? Gone. Every. Single. Piece. We had a slight disagreement about portion control that evening, ha! But hey, happy bellies, right?
Why You’ll Love This Easy Chicken Cordon Bleu Recipe
- It makes you feel like a rockstar chef, even if you can barely boil water.
- It’s kid-approved, which, let’s be honest, is a miracle in itself.
- You can totally customize it. Wanna add some garlic powder to the breadcrumbs? Go for it! Feeling adventurous? Throw in some Dijon mustard.
- Leftovers are amazing cold, straight from the fridge. Don’t judge. We’ve all been there.
How to Make It
Okay, so first things first: Grab those chicken breasts. If they’re HUGE, slice ’em in half horizontally—like you’re butterflying them, but all the way through. Pound them a little, not like you’re taking out aggression, just to even them out. We’re going for flat-ish.
Next, layer on the ham and Swiss cheese. Don’t be shy with the cheese – nobody likes stingy cordon bleu. Fold that baby up, tucking in the sides if you can. Honestly, sometimes they look like they’re about to explode, but that’s part of the charm.
Now comes the breading station. Flour, then egg wash (beat those eggs like they owe you money!), then breadcrumbs. Make sure you really coat the chicken because that’s where all the magic happens.
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Finally, get your pan hot with some butter and oil. We’re talkin’ medium heat so you don’t burn the breadcrumbs. Fry those little pockets of joy until they’re golden brown and cooked through. If you’re not sure if they’re cooked, just cut into one and see if the chicken is white all the way through. Stick it in the oven at 350 if it looks like it needs a little extra love.
Ingredient Notes
- Chicken Breasts: Gotta have ’em! I usually buy the boneless, skinless ones because, well, I’m lazy. But if you’re feeling fancy, bone-in would probably work too. Just adjust the cooking time.
- Ham: Black Forest, honey ham, whatever floats your boat! I’ve even used leftover Christmas ham… don’t tell anyone.
- Swiss Cheese: This is a must-have! It gives that classic cordon bleu flavor. But if you’re out, Gruyere works too. Or provolone in a pinch.
- All-Purpose Flour: For dredging! Don’t skip this part or your breadcrumbs won’t stick. Ask me how I know…
- Eggs: These help the breadcrumbs stick. I once tried using milk because I was out of eggs. It was a disaster. Learn from my mistakes.
- Breadcrumbs: I like panko for extra crunch, but regular breadcrumbs work just fine. You can even crush up some crackers if you’re feeling wild.
Recipe Steps:
- Slice chicken breasts horizontally and pound to flatten.
- Layer ham and Swiss cheese on each chicken breast.
- Fold chicken breasts, tucking in the sides.
- Dredge in flour, dip in egg wash, then coat with breadcrumbs.
- Fry in a hot pan with butter and oil until golden brown and cooked through.
- Bake at 350 if it needs extra cooking.
What to Serve It With
Honestly, this is good with just about anything. Roasted veggies, a simple salad, mashed potatoes (because, carbs!). One time, I served it with mac and cheese because that’s what my kid wanted. No regrets.
Tips & Mistakes
- Don’t overcook the chicken! Dry chicken is sad chicken.
- If your cheese is oozing out, don’t panic. It happens. Just embrace the mess.
- Make sure your pan is hot enough before you start frying. Otherwise, your breadcrumbs will get soggy. Nobody wants soggy breadcrumbs.
- Don’t be afraid to experiment! Add some spices to your breadcrumbs, try different cheeses, or even throw in some veggies.
Storage Tips
Leftovers should be stored in an airtight container in the fridge. They’ll last for a couple of days. You can reheat them in the oven, microwave, or even in a pan. Honestly, though, I usually just eat them cold straight from the fridge. Makes a surprisingly good breakfast, don’t judge!
Variations and Substitutions
Okay, so I’ve been known to mess around with this recipe. No Swiss cheese? Provolone’s your friend. No ham? Turkey’s a decent stand-in. Breadcrumbs running low? Crush up some Ritz crackers. Works every time (ish). I even tried using gluten-free breadcrumbs once. They were…okay. A little dry, but hey, we survived. I even tried adding a layer of cream cheese once. That…was not my best idea. Just stick to the basics, folks.
Frequently Asked Questions
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Easy Chicken Cordon Bleu Recipe
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless, skinless
- 8 slices ham thinly sliced
- 4 slices Swiss cheese
- 1 cup all-purpose flour
- 2 teaspoons salt divided
- 1 teaspoon black pepper freshly ground
- 2 cups breadcrumbs preferably panko
- 2 tablespoons butter melted
- 1 tablespoon olive oil
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Flatten each chicken breast to about 1/4 inch thickness.
- Place 2 slices of ham and 1 slice of Swiss cheese on each chicken breast. Roll up each one tightly; secure with toothpicks.
- In a shallow bowl, mix flour with 1 teaspoon salt and pepper.
- In another bowl, mix breadcrumbs and melted butter.
- Dip each chicken roll in flour, then in beaten eggs, and finally coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Brown chicken rolls on all sides, about 4 minutes.
- Transfer browned chicken rolls to a baking dish. Bake for 20-25 minutes or until chicken is cooked through.
- Remove toothpicks and serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
