Chicken cordon bleu, with its crispy exterior and melty, savory interior, is a crowd-pleaser. This oven-baked version simplifies the cooking process while still delivering that classic, delicious flavor. This guide will walk you through each step, ensuring your chicken cordon bleu comes out perfectly every time.
What You'll Need:
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 slices of cooked ham (about 1/2 lb)
- 8 slices of Swiss cheese (or Gruyere)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (panko recommended for extra crispiness)
- Salt and pepper to taste
- 1/2 cup olive oil or vegetable oil
- Optional: Dijon mustard for extra flavor
Equipment:
- Three shallow dishes
- Baking sheet
- Parchment paper (recommended)
- Meat mallet (optional, for even thickness)
Step-by-Step Instructions:
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Prepare the Chicken: If your chicken breasts are thick, gently pound them to an even thickness of about 1/2 inch using a meat mallet. This ensures even cooking. Season both sides generously with salt and pepper.
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Assemble the Cordon Bleu: Lay out a chicken breast. Top with two slices of ham and two slices of cheese. Fold the chicken breast over the filling, creating a neat package. Repeat with the remaining chicken breasts. For extra flavor, you can spread a thin layer of Dijon mustard on the chicken before adding the ham and cheese.
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Bread the Chicken: Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it's fully coated. Finally, coat thoroughly in the breadcrumbs, pressing gently to adhere.
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Bake the Chicken: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the breaded chicken breasts on the prepared baking sheet. Drizzle with olive oil or vegetable oil.
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Oven Time: Bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
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Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken cordon bleu.
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! While Swiss and Gruyere are classic choices, you can experiment with other cheeses like provolone, cheddar, or even mozzarella. Just keep in mind that some cheeses melt more readily than others.
How do I know if the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). You can also check by cutting into the thickest part of the chicken; the juices should run clear, and the chicken should be opaque throughout.
Can I pan-fry the chicken cordon bleu instead of baking it?
Yes, you can pan-fry the breaded chicken in a large skillet with oil over medium heat for about 5-7 minutes per side, until golden brown and cooked through.
Can I make this recipe ahead of time?
You can bread the chicken ahead of time and store it in the refrigerator until ready to bake. This can save time on busy weeknights. Just add a few minutes to the baking time.
What are some side dishes that pair well with chicken cordon bleu?
Classic sides include roasted vegetables, mashed potatoes, rice pilaf, or a simple green salad.
By following these steps and tips, you'll be well on your way to creating a delicious and impressive chicken cordon bleu that will impress your friends and family. Enjoy!
