Easy Chicken Cordon Bleu
This Easy Chicken Cordon Bleu features juicy, pounded chicken breasts stuffed with savory deli ham and melty Swiss cheese, rolled up tight and coated in a buttery, golden breadcrumb crust. Baked in the oven until perfectly crispy on the outside and irresistibly gooey on the inside, this classic French-inspired dish comes together in under an hour with simple, everyday ingredients — no deep frying required.
Equipment
- Meat mallet or rolling pin For pounding chicken to even thickness
- 9x13-inch baking dish Lightly greased
- Plastic wrap For covering chicken while pounding
- 3 shallow bowls or plates For the breading station
- Sharp knife and cutting board
- Toothpicks or kitchen twine For securing the rolled chicken
- Instant-read meat thermometer To check internal temperature of 165°F
- Aluminum foil To tent if breadcrumbs brown too quickly
- Pastry brush (optional) For brushing melted butter
Ingredients
- 4 boneless skinless chicken breasts about 6–8 oz each (170–225g each)
- 8 slices deli ham thinly sliced
- 8 slices Swiss cheese
- 1 cup breadcrumbs about 100g; plain or Italian-seasoned; panko recommended for extra crunch
- ½ cup all-purpose flour about 65g
- 2 large eggs
- 2 tablespoons whole milk 30ml
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- salt to taste
- black pepper to taste
- 2 tablespoons unsalted butter 30g, melted
- 2 tablespoons olive oil 30ml
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray and set aside.
- Place each chicken breast between plastic wrap and pound to ¼ inch thickness using a meat mallet. Season both sides with salt, pepper, garlic powder, and onion powder.
- Lay each pounded chicken breast flat and layer with 2 slices of ham followed by 2 slices of Swiss cheese, leaving a ½-inch border around all edges.
- Starting from the shorter end, roll each chicken breast tightly over the filling, then secure the seam with 2–3 toothpicks or kitchen twine.
- Set out three shallow bowls: flour seasoned with salt and pepper; eggs whisked with milk; and breadcrumbs mixed with paprika, garlic powder, salt, pepper, melted butter, and olive oil.
- Dredge each roll in flour (shake off excess), dip in egg wash, then press firmly into the seasoned breadcrumb mixture until evenly coated. Place seam-side down in the prepared baking dish.
- Bake uncovered at 400°F for 25–30 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. Tent with foil if browning too quickly.
- Remove from the oven and rest for 5 minutes. Remove all toothpicks or twine, then slice each roll diagonally to reveal the spiral filling and serve immediately.
Notes
- Pound the chicken to an even ¼-inch thickness throughout — uneven thickness leads to uneven cooking and makes rolling difficult.
- Mixing melted butter into the breadcrumbs before coating is the key to a golden, crispy crust without deep frying.
- Leave a ½-inch border around the edges when laying ham and cheese to prevent the filling from squeezing out during baking.
- For even better results, refrigerate the assembled (pre-breaded) rolls for 30 minutes before coating and baking — this helps them hold their shape.
- Swap Swiss cheese for Gruyère for a more authentic French flavor, or use provolone or mozzarella for a milder, creamier result.
- Add a thin spread of Dijon mustard over the chicken before layering the ham for a sharp, tangy flavor boost.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes or in the air fryer at 350°F for 5–8 minutes to restore crispiness.
- To freeze, wrap individual uncooked rolls tightly in plastic wrap then foil and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes.
- For an air fryer version, cook breaded rolls at 375°F for 18–22 minutes, flipping once halfway through.
- Always count your toothpicks before baking and remove every single one before serving.
Nutrition
Serving: 1Chicken RollCalories: 480kcalCarbohydrates: 22gProtein: 52gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 820mgPotassium: 620mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 30mgIron: 15mg
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