Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Swiss cheese slices: 8
- Ham slices: 8
- All-purpose flour: 1/2 cup
- Eggs: 2 large, beaten
- Panko bread crumbs: 1 1/2 cups
- Dijon mustard: 2 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Spread 1/2 tablespoon of Dijon mustard evenly over each chicken breast.
- Step 3: Top each chicken breast with 2 slices of ham and 2 slices of Swiss cheese. Fold the chicken breast over the filling and secure with toothpicks.
- Step 4: Prepare a breading station: Place flour in one shallow dish, beaten eggs in another, and panko bread crumbs in a third. Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat evenly with panko bread crumbs.
- Step 5: Heat olive oil in a large skillet over medium-high heat. Sear the breaded chicken breasts for 2-3 minutes per side until golden brown.
- Step 6: Transfer the seared chicken breasts to the prepared baking sheet and bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly. Remove toothpicks before serving.
Notes
- Store leftover cordon bleu in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a 350°F oven until heated through and crispy, avoiding the microwave to maintain the crispy coating.
- Serve with a simple green salad and roasted asparagus for a complete and balanced meal.
- To prevent cheese leakage, ensure the chicken is tightly sealed with toothpicks and don't overfill with ham and Swiss.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American