Ingredients
- 4 boneless, skinless chicken breasts.
- 4 slices Swiss cheese.
- 1 cup all-purpose flour.
- 2 large eggs.
- 1 cup breadcrumbs.
- Salt and pepper, to taste.
- 1/4 cup vegetable oil.
- 1 cup heavy cream.
- 1 cup shredded Swiss cheese.
- 1 tbsp butter.
- 1 tbsp all-purpose flour.
- 1/2 tsp garlic powder.
- Salt and pepper, to taste.
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish or line it with parchment paper. Preheating is key to ensuring the chicken bakes evenly and stays juicy inside.
- Pound the chicken: Place each chicken breast between two pieces of plastic wrap and gently pound to an even thickness. Not too thin, though—about 1/2 inch thick is perfect.
- Season and roll: Season both sides of the chicken with salt and pepper. Place a slice of Swiss cheese in the center of each piece, then roll it up tightly. Secure with toothpicks. (Here’s a tip: Don’t skimp on the cheese, but don’t overload it either, or you’ll have a cheese explosion in your oven. I learned that the hard way!)
- Bread the chicken: Dredge each chicken roll in flour, dip it into beaten eggs, and then coat it thoroughly with breadcrumbs. Make sure the breadcrumbs stick evenly—this is what will give you that irresistible crispy crust.
- Sear and bake: Heat vegetable oil in a skillet over medium heat. Cook the chicken rolls for about 3-4 minutes per side, until golden brown. Transfer them to your baking dish and bake for 20-25 minutes, or until the internal temperature hits 165°F (74°C).
- Make the sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to create a roux. Gradually whisk in heavy cream until smooth. Add the shredded Swiss cheese and garlic powder, stirring until the cheese is fully melted and the sauce is creamy. Season with salt and pepper.
- Plate and serve: Once the chicken is done, remove the toothpicks (don’t forget this step!) and spoon the Swiss cheese sauce generously over each roll. It’s ready to enjoy!
Notes
Chicken Cordon Bleu stores well in the fridge for up to 3 days. Just be sure to store the chicken and sauce separately to avoid sogginess. When reheating, warm the chicken in the oven at 350°F (175°C) until it’s heated through, and gently reheat the sauce on the stovetop, stirring frequently to prevent it from separating. If the sauce thickens too much, add a splash of milk or cream to loosen it up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch