Classic Chicken Cordon Bleu

 

Classic Chicken Cordon Bleu

Prep 20 min, Cook 25 min, Serves 4

Ingredients

4 chicken breasts (boneless, skinless)

4 slices ham

120 g Swiss cheese (Gruyère or Emmental), sliced

80 g all-purpose flour

2 eggs

120 g breadcrumbs

40 g butter (for cooking)

1 tbsp vegetables oil

to taste salt & pepper

Instructions

1 Place each chicken breast between two sheets of plastic wrap. Gently pound with a rolling pin until about 1 cm thick.

2 Season lightly with salt and pepper. Lay one slice of ham and one slice of cheese on each breast.

3 Roll the chicken tightly from the shorter side. Tuck in the edges and secure with toothpicks if needed.

4 Prepare three bowls: flour, beaten eggs, and breadcrumbs. Coat each chicken roll in flour, then egg, then breadcrumbs.

5 Heat butter and oil in a pan over medium heat. Cook the chicken for 3–4 minutes per side until golden.

6 Transfer to a baking tray and bake at 180°C for 15–18 minutes until fully cooked and cheese is melted.

7 Let rest 5 minutes before slicing to keep the filling inside.

Beginner Tips

• Pound evenly: A uniform thickness helps the chicken cook evenly and makes rolling easier.
• Don’t overfill: Too much cheese will leak out one good slice is enough.
• Seal the edges: Press the sides firmly or use toothpicks to prevent the roll from opening.
• Breadcrumb trick: Press the breadcrumbs gently onto the chicken so they stick well and stay crispy.
• Check doneness: The chicken should reach 74°C internally; if you don’t have a thermometer, slice the thickest part it should be white, not pink.