Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 slices ham
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/4 cup butter
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally almost all the way through, then open it like a book. Place a slice of ham and a slice of Swiss cheese on one half of each chicken breast. Fold the other half of the chicken breast over the ham and cheese.
- Step 2: Prepare three shallow dishes. In the first dish, combine the flour, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, put the panko bread crumbs.
- Step 3: Dredge each chicken breast in the flour mixture, then dip it in the beaten eggs, and finally coat it thoroughly with the panko bread crumbs.
- Step 4: Melt butter in a large oven-safe skillet over medium heat. Place the breaded chicken breasts in the skillet and cook for 3-4 minutes per side, until golden brown.
- Step 5: Pour the heavy cream over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Notes
- Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet with a little butter over medium-low heat until warmed through to keep the chicken crispy.
- Serve this creamy chicken cordon bleu with a side of roasted asparagus or a fresh garden salad for a complete and balanced meal.
- Chef's tip: Gently pound the chicken breasts to an even thickness before stuffing to ensure even cooking and a more tender result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American