Preheat your oven to 400°F (200°C).
Place each chicken breast between two pieces of plastic wrap or parchment paper. Pound the chicken thin using a meat mallet or rolling pin for an even thickness.
Assemble the Roll-Ups:
Lay one slice of ham on each pounded chicken breast, followed by a slice of Swiss or mozzarella cheese.
Carefully roll up the chicken breasts, tucking in the sides and securing the filling inside.
Coating the Roll-Ups:
In one shallow dish, place the flour. In another, whisk together the eggs and milk to create an egg wash. In a third dish, combine the panko breadcrumbs with garlic powder, smoked paprika, salt, and pepper.
First, dredge each chicken roll-up in the flour, then dip in the egg wash, and finally coat with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Baking:
Place the coated chicken roll-ups on a greased baking sheet. Drizzle melted butter over the top of each roll-up for extra crispiness.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the breadcrumbs are golden and crispy.
Serve:
Garnish the Chicken Cordon Bleu with freshly chopped parsley.
Serve with a side of creamy cheese sauce for an extra indulgent treat.
Serving and Storage Tips:
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