Chicken Cordon Bleu
Breaded chicken breast stuffed with ham and cheese, then pan-fried until golden. The filling melts into the tender meat as it cooks.
Ingredients
Method
Place chicken breasts on a cutting board. Using a meat mallet, pound each breast to an even thickness of about 1/4 inch, working from the center outward.
Lay one ham slice and one cheese slice on the lower half of each pounded chicken breast. Fold the breast in half to enclose the filling, then press the edges firmly to seal.
Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
Coat each stuffed chicken breast in seasoned flour, shaking off excess. Dip into beaten egg, then press into breadcrumbs, coating both sides evenly. Place on a clean plate.
Heat butter in a large skillet over medium-high heat. Once foaming, place breaded chicken breasts in the pan, working in batches if needed to avoid crowding.
Cook for 6–7 minutes on the first side until golden brown. Flip carefully and cook for another 6–7 minutes until the second side is golden and the internal temperature reaches 165°F.
Transfer to a paper towel-lined plate and let rest for 2 minutes before serving. Serve warm with optional sauce alongside.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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