Chicken Cordon Bleu Recipe
Crispy outside, melty inside, and full of rich flavor—this chicken cordon bleu recipe is one of those dishes that looks restaurant-worthy but is totally doable at home. Whether you’re cooking for loved ones or just want something extra delicious on a weeknight, this recipe will absolutely deliver.
Ingredients
- For the chicken rolls:
- 4 boneless skinless chicken breasts
- 4 slices of Swiss cheese
- 4 slices of deli ham thin, but not paper-thin
- Salt and black pepper to taste
- Toothpicks or kitchen twine for securing
- For the breading:
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs plain or seasoned
- ½ tsp garlic powder
- ½ tsp paprika
- Olive oil spray or 2 tbsp melted butter for drizzling
Instructions
- Prep the chicken (10 min)
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet (or rolling pin) to pound them to ¼-inch thick. Season both sides with salt and pepper.
- Fill and roll (10 min)
- Lay a slice of ham and a slice of cheese on each piece of chicken. Roll tightly from one end to the other, like a jelly roll. Secure with toothpicks or tie with kitchen twine so it holds together.
- Bread the rolls (5–10 min)
- Set up three shallow bowls:
- Flour
- Beaten eggs
- Breadcrumbs mixed with garlic powder and paprika
- Dredge each chicken roll in flour, dip in egg, then coat in the breadcrumb mixture.
- Bake or air fry (25–30 min)
- Place the breaded rolls on a greased baking sheet or parchment-lined tray. Lightly spray with olive oil or drizzle with melted butter.
- Bake at 400°F for 25–30 minutes, or until golden brown and the chicken reaches 165°F inside.
Notes
- Pound evenly – Uneven thickness leads to uneven cooking.
- Use toothpicks – Prevents the cheese from oozing out too early.
- Seal well – Tuck in sides before rolling to keep the filling in place.
- Don’t overbake – Dry chicken is the enemy of cordon bleu. Use a thermometer to be sure.
- Let it rest – Rest 5 minutes before slicing so juices stay in.