bonappetit4.6
Chicken Cordon Bleu
Make chicken cordon bleu using this simple technique for crisp, golden, and juicy breaded chicken breasts stuffed with ham and melted cheese.
👥 4 Servings👤 John Becker📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Trim any fat around edges of 4 skinless, boneless chicken breasts (about 1½ lb. total). Working one at a time, place chicken between sheets of parchment paper and pound with a meat mallet or rolling pin until about ¼" thick. Season chicken all over with kosher salt and freshly ground black pepper.
2
Arrange chicken smooth side down on a surface. Cover half of each breast with 1 of 4 thin slices ham or prosciutto (about 4 oz. total), and 1 of 4 thin slices Gruyère or Swiss cheese (about 4 oz. total), leaving a border around edges. Fold breasts in half over ham and cheese and press edges together to seal firmly.
thin slices ham or prosciutto (about 4 oz. total)4thin slices Gruyère or Swiss cheese (about 4 oz. total)4
3
Mix together ¾ cup fine dry breadcrumbs, ¼ cup finely chopped parsley, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a shallow bowl. Whisk 1 large egg and 1 Tbsp. water in another shallow bowl. Spread out ½ cup all-purpose flour on a plate.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsplarge egg1
4
Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture, letting excess drip back into bowl. Coat all over with breadcrumb mixture, patting to adhere. Transfer to a large plate.
large egg1
5
Heat 3 Tbsp. vegetable oil in a large heavy skillet over medium-high. Cook chicken, turning occasionally, until browned on all sides, 2–⏱️ 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165°, about ⏱️ 5 minutes. Editor’s note: This recipe is from the 2019 edition of the ‘Joy of Cooking,’ our February 2020 Cookbook Club pick. It has been updated and adapted for style. Head this way for more of our best chicken breast recipes →
. vegetable oil3 Tbsp
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