Baked Chicken Cordon Bleu
If you’re looking for a cozy dinner that’s packed with flavor and sure to impress, look no further than this Baked Chicken Cordon Bleu. It’s crispy on the outside and tender on the inside, with a delightful surprise of melty cheese and savory meat each time you take a bite.
Equipment
- Mixing Bowl
- Baking Dish
- Meat Mallet
- Plastic Wrap
Ingredients
Ingredients
- 1.5 cups Panko breadcrumbs
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- as needed Olive oil spray
- 4 pieces Boneless skinless chicken breasts
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 8 slices Turkey turkey or deli-sliced turkey
- 8 ounces Swiss cheese slices or shredded
- 0.5 cup Butter, melted
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a medium bowl, combine the panko breadcrumbs, garlic powder, onion powder, and dried thyme. Mix everything together until well combined.
- Step 3: Take the chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about ½ inch thick.
- Step 4: Season both sides of the chicken with kosher salt and ground black pepper.
- Step 5: Lay out the chicken breasts and place two slices of turkey turkey on each breast, followed by a slice of Swiss cheese.
- Step 6: Starting from one end, carefully roll the chicken up tightly around the filling. Use toothpicks to secure the ends if needed.
- Step 7: Dip each chicken roll into the melted butter and coat it well. Then roll it in the panko mixture, ensuring that it’s evenly coated.
- Step 8: Place the coated chicken rolls in a greased baking dish, seam-side down. Give them a light spray of olive oil.
- Step 9: Bake for about 25 to 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Step 10: Let the chicken rest for a few minutes before slicing. Serve with your favorite sides.
Notes
For an even crispier coating, consider adding a little paprika or cayenne pepper to the panko mixture for a kick of flavor. If you’re short on time, you can skip pounding the chicken, but it will result in a thicker roll that may take longer to cook.