Ingredients
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (panko recommended)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil or melted butter
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Butterfly each chicken breast horizontally and open like a book.
Place one slice of ham and one slice of Swiss cheese inside each breast, then fold closed. Secure with toothpicks if needed.
Season the chicken with salt and pepper.
Dredge each piece in flour, dip into beaten eggs, then coat in breadcrumbs mixed with garlic powder and paprika.
Place chicken seam-side down in the baking dish. Drizzle with olive oil or brush with melted butter.
Bake for 30 minutes, or until chicken is cooked through and the coating is golden and crisp.
Remove toothpicks before serving.
Notes
Cooking Tips
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Pound chicken breasts to an even thickness for easier rolling and even cooking.
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Use panko breadcrumbs for extra crunch.
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For extra crispiness, briefly pan-sear the breaded chicken before baking.
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Let the chicken rest for 5 minutes before slicing to keep the cheese from oozing out.
Variations
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Baked Creamy Version: Serve with a Dijon cream sauce or cheese sauce.
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Air Fryer Chicken Cordon Bleu: Air fry at 375°F for 18–20 minutes, flipping halfway.
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Low-Carb Option: Replace breadcrumbs with crushed pork rinds or almond flour.
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Different Cheeses: Try Gruyère, provolone, or mozzarella for a twist.
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Ham Swap: Use prosciutto or smoked turkey instead of ham.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 820mg
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g