Ingredients
Equipment
Method
- Place chicken breasts on a cutting board. Using a sharp knife, carefully slice each chicken breast horizontally through the thickest part, stopping about 1/2 inch from the other side. You want to create a pocket, almost like butterflying, but without cutting all the way through. Open the chicken breast to lay flat.4 boneless, skinless chicken breasts
- Place a piece of plastic wrap over one chicken breast. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken to an even thickness of about 1/4 to 1/2 inch. This ensures even cooking and makes it easier to roll. Repeat with the remaining chicken breasts.4 boneless, skinless chicken breasts
- Lay a pounded chicken breast flat. Place two slices of ham over one half of the chicken, ensuring they don't overlap too much. Top the ham with two slices of Swiss cheese, again, try to keep them within the boundaries of the chicken.4 boneless, skinless chicken breasts, 8 slices thin slices of Swiss cheese, 8 slices thin slices of cooked ham
- Carefully fold the other half of the chicken breast over the ham and cheese, tucking in the sides as you go. If the chicken is very thin, you might need to use toothpicks to secure the seam and prevent the filling from leaking out.4 boneless, skinless chicken breasts, 8 slices thin slices of Swiss cheese, 8 slices thin slices of cooked ham
- Prepare three shallow bowls or plates. In the first, combine the flour, salt, and pepper. In the second, whisk together the eggs and milk or water. In the third, mix the panko breadcrumbs with the optional grated Parmesan cheese.1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1 tablespoon milk or water, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Dredge each chicken roll thoroughly in the flour mixture, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat generously with the panko breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well. Place the breaded chicken rolls on a clean plate.1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1 tablespoon milk or water, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Heat the olive oil or butter in a large oven-safe skillet over medium-high heat. Carefully place the breaded chicken rolls into the hot skillet, seam-side down if possible to help seal it. Sear for 2-3 minutes per side until golden brown and crispy.2 tablespoons olive oil or butter
- Once seared, 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 cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- While the chicken bakes, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Stir in the garlic powder, nutmeg, salt, and pepper to taste.2 tablespoons butter, 2 tablespoons all-purpose flour, 1 1/2 cups milk, 1/4 teaspoon garlic powder, pinch nutmeg, to taste salt and pepper
- Remove the chicken from the oven. Let it rest for a few minutes before serving. If using toothpicks, carefully remove them. Serve the Fool-proof Chicken Cordon Bleu drizzled with the creamy sauce, if desired.
Notes
Ensure chicken is cooked to an internal temperature of 165°F (74°C).