Easy Chicken Cordon Bleu

This baked version of chicken cordon bleu wraps pounded chicken breasts around ham and Swiss cheese, then coats each roll in a crisp breadcrumb crust before baking until golden. A simple Swiss cheese sauce spooned over the top at the end adds extra richness, though it's easy to skip if you'd rather keep things simpler. It's a special-occasion feeling dinner that's more straightforward to make than it looks.

Chicken breasts are rolled around ham and Swiss cheese, breaded, and baked until golden, with an optional creamy cheese sauce.

Why You'll Love This Recipe

• Fast: ready in about 50 minutes (20 min prep, 30 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings

Ingredients

• 4 boneless (skinless chicken breasts)
• 4 slices Swiss cheese
• 4 slices ham
• 1/2 cup all-purpose flour
• 2 eggs (beaten)
• 1 cup breadcrumbs
• Salt and pepper (to taste)
• Toothpicks
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup shredded Swiss cheese
• Salt and pepper (to taste)

Instructions

1. Heat the oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
2. Pound each chicken breast between two sheets of plastic wrap to about 1/4 inch thick, then season both sides with salt and pepper.
3. Lay a slice of ham and a slice of Swiss cheese on each chicken breast, roll it up tightly starting from the short end, and secure with toothpicks.
4. Set up three shallow dishes with flour, beaten eggs, and breadcrumbs, then dredge each roll in flour, dip in egg, and coat in breadcrumbs, pressing gently to adhere.
5. Place the coated rolls in the prepared baking dish and bake for 25 to 30 minutes, until the chicken is cooked through and the coating is golden and crispy.
6. For the optional sauce, melt the butter in a saucepan, whisk in the flour to form a roux, cook for 1 to 2 minutes, then gradually whisk in the milk until smooth and thickened.
7. Remove the sauce from the heat and stir in the shredded Swiss cheese until melted, seasoning with salt and pepper to taste.
8. Remove the toothpicks from the chicken rolls, spoon the sauce over the top if using, and serve hot with your favorite sides.

Cooking Tips

• Pound the chicken to an even thickness so it rolls easily and cooks evenly.
• Press the breadcrumbs on firmly so they adhere well during baking.
• Let the chicken rest a few minutes after baking before removing the toothpicks and slicing.

Substitutions

• Turkey or prosciutto can replace the ham.
• Gruyère can be used in place of Swiss cheese for a nuttier flavor.
• Panko breadcrumbs can replace regular breadcrumbs for extra crunch.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven to keep the breading crisp; the microwave will soften it.

Serving Suggestions

• Spoon the cheese sauce over the chicken just before serving, if using.
• Pair it with mashed potatoes, roasted vegetables, or a simple crisp salad on the side.
• Slice on the diagonal to show off the ham and cheese layers.

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