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- 4 boneless, skinless chicken breasts - 4 thin slices of ham (smoked adds great flavor) - 4 slices of Swiss cheese - 1 cup all-purpose flour - 2 large eggs, whisked - 1 cup breadcrumbs (panko gives extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked pepper, to taste - 1 tablespoon olive oil - 1 cup heavy cream - 1 cup shredded Swiss cheese (for the sauce) - 2 tablespoons unsalted butter - 1 tablespoon fresh parsley, finely chopped (for garnish) - Steamed vegetables or a fresh salad (for serving) Gathering fresh ingredients is key. Choose high-quality chicken and cheese for the best flavor. I love using smoked ham; it really enhances the dish. The Swiss cheese sauce adds a creamy touch that pairs perfectly with the crispy chicken. You can swap in veggies or a salad for a fresh side. This dish is all about balance! {{ingredient_image_2}} To start, preheat your oven to 375°F (190°C). This gets your oven ready for baking. Next, take each chicken breast and place it between two sheets of plastic wrap. Use a meat mallet to gently pound each breast until it is about ½ inch thick. This helps the chicken cook evenly. Season both sides with salt, pepper, garlic powder, and onion powder. Now, for the fun part! Place a slice of ham on each chicken breast, then add a slice of Swiss cheese on top. Carefully fold the chicken over to create a pocket. If needed, use toothpicks to hold the chicken closed. Next, set up your breading station. Use three plates: one for flour, one for beaten eggs, and one for breadcrumbs. Take each stuffed chicken breast and dredge it in flour, shaking off any extra. Then, dip it in the eggs and let the excess drip off. Finally, coat it in breadcrumbs, pressing lightly to stick well. In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the breaded chicken. Fry each piece for about 4-5 minutes on each side until golden brown and crispy. After frying, transfer the chicken to a baking dish. Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). While the chicken bakes, let’s make the creamy Swiss sauce. In a saucepan over medium heat, melt the butter. Once melted, pour in the heavy cream and stir until it simmers gently. Gradually whisk in the shredded Swiss cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. When the chicken is done baking, remove any toothpicks. Plate the chicken and drizzle the creamy Swiss cheese sauce over the top. Enjoy this delicious dish! Breading chicken can seem tricky, but it is easy with a few tips. Start by setting up a clean space. Use three plates for the flour, eggs, and breadcrumbs. Make sure to season each layer. This adds flavor right from the start. When you coat the chicken, make sure to shake off any extra flour. For the egg, let the excess drip off. Press the breadcrumbs onto the chicken firmly. This helps them stick better during cooking. To get juicy chicken, you must flatten it first. Use a meat mallet to pound the breasts evenly. This ensures they cook at the same rate. Season the chicken well on both sides. Cook it in a hot skillet for that golden color. Frying for 4-5 minutes per side gives a nice crust. Finally, bake the chicken until it reaches 165°F (75°C). This ensures it is safe to eat and perfectly tender. The Swiss cheese sauce is key to this dish. Start by melting butter over medium heat. Once melted, slowly add heavy cream. Stir it gently to avoid burning. Add the shredded Swiss cheese gradually. Whisk it in until smooth. For extra flavor, taste and season with salt and pepper. If you like it thicker, let it simmer for a minute longer. Fresh parsley added at the end brightens the sauce visually and in taste. Pro Tips Perfectly Flattened Chicken: Ensure your chicken breasts are evenly pounded to about ½ inch thick for uniform cooking and a tender result. Extra Crispy Coating: For a crunchier texture, use panko breadcrumbs and double bread the chicken by dipping it in egg and breadcrumbs twice. Flavor Boost: Add a sprinkle of smoked paprika or cayenne pepper to your breadcrumb mixture for an extra layer of flavor. Resting Time: Let the chicken rest for a few minutes after baking to allow the juices to redistribute, resulting in a juicier bite. {{image_4}} You can change the cheese to suit your taste. Try using mozzarella for a mild flavor. Cheddar gives a sharp kick, while Gouda adds a smoky touch. Each cheese brings its own personality to the dish. Experimenting with different cheeses can lead to exciting new flavors. The type of ham you use can change the taste too. Smoked ham gives a rich, deep flavor. You might also try prosciutto for a more delicate, salty flavor. If you prefer a healthier option, turkey ham works great. Each choice affects the overall taste and texture of your Chicken Cordon Bleu. If you want to make a lighter version, consider baking instead of frying. Bake your chicken at 375°F (190°C) for a crispy outer layer without all the oil. You can also use a non-stick spray instead of olive oil for breading. For even fewer calories, skip the breading and simply season the chicken. This keeps the dish flavorful while reducing fat. To keep your Chicken Cordon Bleu fresh, store leftovers in an airtight container. Place the chicken in the fridge within two hours of cooking. It will stay good for about 3-4 days. Make sure to keep the Swiss cheese sauce separate. This helps prevent the breading from getting soggy. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking tray and cover it with foil. Bake for about 15-20 minutes or until heated through. If you want to warm the Swiss cheese sauce, heat it gently in a saucepan over medium-low heat, stirring often. Avoid boiling it. You can freeze Chicken Cordon Bleu for later. Wrap each piece tightly in plastic wrap and then place it in a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to 3 months. For the Swiss cheese sauce, store it in a separate container. Let it cool before freezing. When you’re ready to eat, thaw everything in the fridge overnight before reheating. Yes, you can use other cheeses. Cheddar adds a sharp taste. Gouda gives a smoky flavor. Mozzarella offers a mild and creamy touch. Experiment with your favorites to find what you like best. Just ensure the cheese melts well to keep that creamy texture. To make this dish gluten-free, swap the all-purpose flour and breadcrumbs with gluten-free alternatives. Use gluten-free flour and crushed gluten-free crackers or panko. Check the labels to avoid any hidden gluten. This way, everyone can enjoy the dish without worry. Many sides complement Chicken Cordon Bleu. Consider steamed broccoli or green beans for a fresh crunch. A light salad with vinaigrette adds a nice contrast. You can also serve it with mashed potatoes or rice for a hearty meal. These sides balance the richness of the chicken and sauce. You now have all the tools to make Chicken Cordon Bleu. We covered the main ingredients, including the Swiss cheese sauce and tasty sides. I shared step-by-step instructions, tips for perfecting chicken, and unique variations for your dish. Remember to store leftovers properly and reheat them to enjoy later. With this knowledge, you can create a satisfying meal that impresses anyone. Enjoy your cooking journey!

Crispy Chicken Cordon Bleu with Creamy Swiss Sauce

A deliciously crispy chicken dish stuffed with ham and Swiss cheese, served with a creamy Swiss sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 4 slices thin slices of ham
  • 4 slices Swiss cheese
  • 1 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly cracked pepper
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh parsley, finely chopped

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
  • Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to gently pound the chicken until it is approximately ½ inch thick, ensuring even cooking.
  • Season the Chicken: Generously season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
  • Stuff the Chicken: Layer a slice of ham and a slice of Swiss cheese on top of each breast. Carefully fold each breast over to create a pocket, securing the edges with toothpicks if needed to hold the contents inside.
  • Prepare for Breading: Create a breading station by placing flour on one plate, the beaten eggs in a second plate, and breadcrumbs in a third plate.
  • Bread the Chicken: Take each stuffed chicken breast and dredge it in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off, then coat it thoroughly with breadcrumbs, pressing lightly to ensure they adhere well.
  • Fry the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and sauté for about 4-5 minutes on each side, or until they are golden brown and crispy.
  • Bake to Perfection: Carefully transfer the browned chicken to a baking dish. Place it in the preheated oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
  • Make the Creamy Swiss Sauce: While the chicken is baking, prepare the sauce. In a saucepan over medium heat, melt the butter. Once melted, add the heavy cream, stirring frequently until it gently simmers. Gradually whisk in the shredded Swiss cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
  • Serve: Once the chicken is baked, remove any toothpicks used for securing. Plate the chicken and generously drizzle the creamy Swiss cheese sauce over the top. Garnish with finely chopped fresh parsley for a splash of color.

Notes

Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Keyword chicken, comfort food, cordon bleu, crispy, swiss cheese