Chicken Cordon Bleu Recipe

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: