Craving a timeless meal that impresses yet stays light? This Baked Chicken Cordon Bleu reimagines the classic chicken, ham, and cheese combination—without frying. With a crisp breadcrumb crust, melty Swiss cheese, savory ham, and tender chicken, it delivers restaurant-quality flavor in a healthier, oven-baked version.
Why This Baked Chicken Cordon Bleu Stands Out
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Ingredients & Build Pattern
- Chicken Breasts – Boneless, skinless chicken breasts pounded thin for fast, even baking.
- Swiss Cheese & Deli Ham – Slice or roll ham and cheese inside each breast.
- Mustard Layer (optional) – Dijon or honey mustard adds depth inside the chicken pocket.
- Breadcrumb Coating – Panko or Italian-seasoned crumbs, mixed with Parmesan for crispness.
- Egg Wash & Olive Oil – Lightly brush for golden, buttery crust without frying.
How to Make Flawless Baked Chicken Cordon Bleu
Step 1: Prep Chicken Breasts
Slice chicken breasts lengthwise (without cutting through), open into a butterfly, and pound gently to about ½-inch thickness.
Step 2: Fill & Roll
Spread Dijon mustard or mayo thinly over the surface, place one or two slices of Swiss cheese and ham, then roll up tightly and secure with toothpicks or kitchen twine.
Step 3: Bread the Rolls
Set up a station: flour → beaten egg → breadcrumbs (mixed with Parmesan and herbs). Coat each roll thoroughly, pressing crumbs to adhere.
Step 4: Bake on a Rack
Place rolls on a wire rack set over a baking sheet for airflow and crispness. Brush lightly with olive oil. Bake at 400 °F for about 25–30 minutes until golden brown and internal temperature hits 165 °F. Optional broil for 1–2 minutes for extra crisp.
Step 5: Rest & Slice
Allow rolls to rest 5 minutes before slicing to let juices redistribute.
Key Tips for Success
- Don’t overstuff the chicken—cheese might leak during baking if rolled too tightly.
- Use a wire rack to keep the bottom crisp and free of moisture.
- Pound breast evenly so everything cooks uniformly and stays juicy.
- Choose good-quality ham and Swiss—their flavor carries inside the chicken.
- Use freshly grated Parmesan in breadcrumbs for better adhesion and taste.
Serving Ideas & Variations
- Classic Sliced Presentation: Plate rolled slices with pan juices or a quick Dijon sauce.
- Sauce Options: Serve with honey-Dijon sauce, lemon-herb butter, or creamy mushroom sauce.
- Sides That Shine: Pair with garlic mashed potatoes, steamed asparagus, or rice pilaf.
- Low-Carb Twist: Skip breadcrumbs—sear rolls in skillet then finish in oven for crustless version.
Make-Ahead & Storage Instructions
- Assemble Ahead: Prepare up to 24 hours ahead; refrigerate raw rolls. Bake fresh when ready.
- Freezing: Freeze unbaked rolls wrapped individually for up to 2 months. Thaw in fridge overnight before baking.
- Leftovers: Store cooked chicken in fridge up to 4 days. Reheat briefly in oven to maintain crust crispness.
Nutritional Snapshot (approx. per serving)
- Calories: ~350–380
- Protein: ~40 g
- Fat: ~12 g (from cheese, oil)
- Carbs: ~10 g (from breadcrumbs)
A balanced choice for protein-focused meals with moderate carbs and fats.
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of breasts?
Yes—thin boneless thighs work too. Adjust bake time to ensure proper doneness (about 20–25 minutes).
Q: What if I don’t have wire racks?
Bake directly on a greased baking sheet, flip halfway, and brush both sides with oil.
Q: Can I make this dairy-free?
Use non-dairy cheese, skip Parmesan in crumbs, and substitute dairy-free condiments like mayo or mustard.
Q: How do I prevent the cheese from leaking?
Spread mustard on the rolled meat, secure with toothpicks, and don’t overfill to avoid leakage.
Final Thoughts
This Baked Chicken Cordon Bleu balances classic comfort with lighter preparation. It delivers bold flavors, melted cheese, and juicy chicken—all without frying. Versatile, elegant, and easy to prep ahead—the perfect dish for weeknight dinners or hosting. Once you’ve made this, it’ll become a repeat favorite.
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