Baked instead of fried, my version of Chicken Cordon Bleu has all the classic flavors without all the work. Forget the traditional breading station, my quick method makes it easy to assemble and a great weeknight meal.
=== 🍽🍸🥩 RECIPE ===
4 boneless/skinless chicken breasts, butterflied and lightly pounded
8 slices ham
8 slices Swiss cheese
Dijon or whole grain mustard
5 tablespoons butter, melted
Bread crumbs, enough to cover the plate (panko if desired)
Ground Pepper
Baking dish with a wire rack.
Preheat oven to 350°F (180°C)
To butterfly the chicken breasts, cut open lengthwise to open, being careful not to cut all the way through. Once the breast is open and flat, pound lightly to reach an even thickness. Season both sides with ground pepper.
Set up the breading station: melted butter, breadcrumbs, mustard, ham and cheese.
Take a piece of chicken and dip one side in the melted butter, then place that side down in the breadcrumbs. Press down lightly. While sitting in the breadcrumbs, brush the top side of the chicken with the mustard. Add one slice of cheese on the chicken, followed by two slices of ham, and another slice of cheese.
Gently fold the chicken over, and place it onto a rack on a sheet pan.
Bake for 40 minutes, or until chicken reaches an internal temperature of 155°F (68°C), which will finish at 160°F (71°C)
If bread crumbs are a bit pale, you can put them under the broiler for 2 - 3 minutes to toast.
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=== 📑 CHAPTERS ===
00:00 About Today's Episode
00:21 Baked Chicken Cordon Bleu
01:13 Preparing the Chicken Breasts
03:15 Building the Layers of Ham and Swiss
06:26 How to Cook the Chicken
07:34 Tasting and Recipe Recap
09:08 Social Media and Video Recommendations
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