Crispy Baked Chicken Cordon Bleu

IMG_4287This is a super easy way to make stuffed/rolled chicken of any kind – in this case, I used ham and thin slices of swiss cheese. These are coated in a crispy panko coating and baked until crispy on the outside and moist and cooked through on the inside. Also, and this really is an unnecessary addition and a bit of an indulgence, since I try to avoid super processed foods, but I ALWAYS heat up Campbell’s Golden Mushroom soup thinned out with a little water or chicken broth to use as a sauce. It’s delicious and mandatory for me, mostly because that’s what my mama does.

Crispy Baked Chicken Cordon Bleu
Just the Tip / Inspired by Fifteen Spatulas
Serves 4

What I used:

  • 2 large chicken breasts, cut in half lengthwise and pounded very thin
  • 4 slices ham (I like Applegate nitrate-free ham)
  • 8 slices Sargento Ultra-Thin Swiss cheese (or 4 slices regular swiss cheese)
  • 1/4 cup white whole wheat flour
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • kosher salt and freshly ground black pepper
  • Olive oil for misting or drizzling
  • Campbell’s Golden Mushroom soup (optional)

What I did:

  1. Preheat the oven to 350 and set a wire rack on top of a baking sheet. Spray the rack with nonstick cooking spray.
  2. Combine the garlic and onion powders with the thyme in a small bowl.
  3. Lay each flattened chicken cutlet on a work surface and season on both sides with salt, pepper, and a sprinkle of the spice mixture.
  4. Lay a piece of ham and the cheese on each piece of chicken and roll up tightly. Secure with a couple of toothpicks or kitchen twine.
  5. Set up your breading station with three shallow dishes – the flour, the egg, and the panko in each. First, dredge each piece of chicken in flour, then cover in egg, and finally cover in breadcrumbs. Transfer each roll to the rack, mist or drizzle some olive oil on the chicken, and and bake for 30 minutes or until cooked through.
  6. Meanwhile, heat up the soup in a small saucepan, if using. Let the chicken rest for 5 minutes before slicing, then spoon some of the soup over top.



2 thoughts on “Crispy Baked Chicken Cordon Bleu

  1. Just had to comment how AWESOME this looks! I mean it looks like it tastes good, but the “food styling” is very nice as well! That’s it, this is going on the menu for next week!

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