Description
This Baked Chicken Cordon Bleu is a lighter, oven-baked twist on the traditional dish, featuring tender chicken breasts rolled with melty Swiss cheese and coated in a golden panko crust. It’s crispy, flavorful, and perfect for a weeknight dinner or elegant gathering—no frying required.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 2 tsp Dijon mustard (optional)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- 2 tbsp olive oil or melted butter (for drizzling)
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Pound chicken breasts to an even ¼-inch thickness.
- Season both sides with salt and pepper.
- (Optional) Spread a thin layer of Dijon mustard on each breast.
- Place one slice of Swiss cheese on each piece of chicken. Roll up tightly and secure with toothpicks.
- Dredge each roll in flour, dip in beaten eggs, then coat with breadcrumbs.
- Place rolls seam-side down in the prepared baking dish. Drizzle with olive oil or melted butter.
- Bake for 25–30 minutes, or until chicken is fully cooked and breadcrumbs are golden and crisp.
- Let rest a few minutes before slicing and serving.
Notes
- Swap Swiss cheese with Gruyère, provolone, or mozzarella for variety.
- For a low-carb version, skip the breadcrumb coating and bake without it.
- Enhance breadcrumb coating with garlic powder, paprika, or Italian herbs.
- Assemble in advance and refrigerate until ready to bake for easier weeknight prep.
