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Crispy Baked Chicken Cordon Bleu

Name: Crispy Baked Chicken Cordon Bleu
Total time: 45 min
Ingredients: 680 g boneless skinless chicken breasts, 4 pieces; 150 g sliced ham; 112 g sliced Swiss cheese; 60 g panko breadcrumbs; 30 g all-purpose flour; 1 large egg; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 1 teaspoon garlic powder, salt and black pepper

45 min 457 kcal per serving Medium

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Ingredients

4 Servings

Boneless skinless chicken breasts (4 pieces)680 g
Sliced ham150 g
Sliced Swiss cheese112 g
Panko breadcrumbs60 g
All-purpose flour30 g
Large egg1 piece
Dijon mustard1 tablespoon
Olive oil1 tablespoon
Garlic powder1 teaspoon
Salt0,5 teaspoon
Ground black pepper0,25 teaspoon

Instructions

1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
2
Place each chicken breast between two sheets of plastic wrap. Pound it to an even thickness of about 6 mm (1/4 inch), taking care not to tear the meat.
3
Season both sides of the chicken with the salt, black pepper, and garlic powder.
4
Divide the ham and Swiss cheese evenly among the chicken breasts, leaving a small border around the edges. Roll each breast tightly around the filling and secure the seam with toothpicks if necessary.
5
Place the flour in a shallow dish. In a second shallow dish, whisk the egg with the Dijon mustard. In a third dish, combine the panko breadcrumbs with the olive oil until evenly coated.
6
Coat each chicken roll first in the flour and shake off the excess. Dip it into the egg mixture, then press it into the panko mixture until coated on all sides.
7
Arrange the chicken rolls seam-side down on the prepared baking sheet. Bake for 25–30 minutes, or until the coating is golden and the chicken reaches an internal temperature of 74°C (165°F).
8