This Chicken Cordon Bleu II recipe is a twist on the classic, featuring tender chicken breasts stuffed with ham and Swiss cheese, then coated in a crispy breadcrumb crust. It is a delicious and elegant dish that is perfect for a special dinner or entertaining guests. With a delightful combination of flavors and textures, this chicken cordon bleu recipe is sure to impress!
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Directions
- Preheat oven to 350°F (175°C).
- Place chicken breasts between sheets of plastic wrap and pound to flatten them to about 1/4-inch thickness.
- Season flattened chicken breasts with salt and pepper.
- Place a slice of ham and a slice of Swiss cheese on each chicken breast.
- Roll up the chicken breasts tightly, tucking in the sides to secure the filling.
- In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each rolled chicken breast into the flour, shake off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the coated chicken breasts until golden brown on all sides.
- Transfer the chicken breasts to a baking dish and bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Let the chicken cordon bleu rest for a few minutes before slicing and serving. Enjoy!
