Chicken Cordon Bleu Easy (Printable Version)

# What You’ll Need:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts (about 6 ounces each)
02 - 4 slices Swiss cheese
03 - 4 slices cooked ham

→ Seasoning and Coating

04 - 1/2 cup all-purpose flour
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/4 teaspoon garlic powder
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1 cup panko bread crumbs
11 - 1/4 cup grated Parmesan cheese

→ Cooking Fats

12 - 1/4 cup olive oil
13 - 2 tablespoons butter

→ Optional Garnishes

14 - Dijon mustard for spreading
15 - Fresh parsley, chopped, for garnish

# Steps to Follow:

01 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about 1/4 to 1/2 inch.
02 - In a small bowl, combine the flour, salt, pepper, and garlic powder. Sprinkle this mixture evenly over both sides of each chicken breast.
03 - Lightly spread a thin layer of Dijon mustard on one side of each chicken breast.
04 - Place one slice of ham on top of each chicken breast, followed by one slice of Swiss cheese.
05 - Carefully roll up each chicken breast, starting from one end. Tuck in the sides as you roll to create a tight, secure roll. Use toothpicks to secure the rolls, inserting them at an angle to hold the seam together.
06 - In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine the panko bread crumbs and Parmesan cheese.
07 - Dip each chicken roll into the egg wash, ensuring it is completely coated. Dredge it in the bread crumb mixture, pressing gently to ensure coating adherence.
08 - Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Place the chicken rolls in the skillet, seam-side down. Sear on all sides until golden brown, about 2-3 minutes per side.
09 - Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
10 - Remove the skillet from the oven and let the chicken rest for 5-10 minutes. Carefully remove the toothpicks. Slice each roll into 1-inch thick slices and garnish with fresh parsley.

# Additional Notes:

01 - Don’t overcook the chicken. Use a meat thermometer to ensure it reaches the correct internal temperature.
02 - Use high-quality ham and Swiss cheese for optimal flavor.
03 - Secure rolls with toothpicks to prevent filling from leaking.
04 - Feel free to experiment with different fillings, such as spinach or mushrooms.
05 - Assemble the chicken rolls ahead of time and refrigerate until cooking.

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