Go Back
–+ servings
Crispy Baked Chicken Cordon Bleu

Crispy Baked Chicken Cordon Bleu That Will Wow Your Taste Buds

This Crispy Baked Chicken Cordon Bleu offers a healthier twist on a classic dish, combining juicy chicken, savory ham, and melty Swiss cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Pound or fillet for easier stuffing.
  • 8 slices Thin Slices of Ham Prosciutto works beautifully for a gourmet flair.
  • 4 slices Swiss Cheese Feel free to swap in provolone or Fontina.
For the Coating
  • 1 cup Panko Breadcrumbs Gluten-free panko can be used for dietary needs.
  • 1/2 cup Flour Substitute with gluten-free flour for options.
  • 2 large Eggs Replace with aquafaba or flaxseed for a vegan choice.
For the Sauce
  • 4 tablespoons Butter Olive oil can lighten things up.
  • 1 cup Chicken Stock Use vegetable stock for non-meat eaters.
  • 1/2 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 1 tablespoon Dijon Mustard Yellow mustard can be a milder substitute.
  • 1/2 cup Parmesan Cheese Nutritional yeast is a vegan option.
Seasonings
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Paprika Adjust to taste.
  • 1 teaspoon Garlic Powder Infuses flavor without mess.
  • 1 teaspoon Onion Powder Enhances overall flavor profile.
  • 1/2 teaspoon Black Pepper Adds warmth and depth.
  • 1/4 teaspoon Cayenne Pepper Optional for those who like heat.

Equipment

  • Oven
  • Baking sheet
  • Shallow Dishes
  • Saucepan
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C). Spread panko breadcrumbs on a baking sheet and toast for about 10 minutes until golden.
  2. Create deep pockets in each chicken breast and stuff with ham and Swiss cheese, sealing openings with toothpicks.
  3. Combine salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl.
  4. Set up three shallow dishes with seasoned flour, beaten eggs, and toasted panko breadcrumbs.
  5. Dredge each stuffed chicken breast in flour, dip in eggs, and coat with panko breadcrumbs.
  6. Place the coated chicken on a wire rack over a foil-lined baking tray and lightly spray tops with oil. Bake at 400°F (200°C) for 25-30 minutes.
  7. Melt butter in a saucepan over medium heat. Add chicken stock, heavy cream, Parmesan, and Dijon mustard, whisking until thickened.
  8. Remove toothpicks from baked chicken, drizzle with sauce, and serve warm.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For best results, ensure deep pockets are created in the chicken, and do not skip the dredging station. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!