Chicken Cordon Bleu
Don’t let the name fool you, like most baked chicken recipes, it is actually easy to prepare! “Cordon Bleu” translates to blue ribbon and I can assure you this easy recipe is worthy of the title. Have leftover ham from your Christmas dinner? You can make good use of that ham in this dish! Chicken Cordon Bleu is perfect for the holiday table or whenever you want to have a unique dish with your family.
- 4 skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 4 thin slices ham
- 4 thin slices Gruyère or Swiss cheese
- 3/4 cup dry breadcrumbs
- 1/4 cup finely chopped parsley
- 1 large egg
- 1/2 cup all-purpose flour
- 3 Tbsp. vegetable oil
- Preheat oven to 375°. Place each chicken between sheets of parchment paper and pound with a mallet until about ¼” thick. Season chicken all over with salt and pepper.
- Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.
- Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.
- Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.
- Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Bake chicken until thickest part reads 165°F.