Cooking Lucid
Chicken Cordon Bleu
Juicy chicken breasts stuffed with ham and Swiss cheese, breaded and pan-fried until golden. A restaurant classic made entirely achievable at home.
Prep 25 min
Cook 25 min
Total 50 min
Serves 4
Ingredients
Step 1 — Stuff the chicken
- 4 boneless skinless chicken breasts (about 6 oz each)
- 4 slices ham
- 4 slices Swiss cheese
- Salt and black pepper
- Toothpicks
Step 2 — Bread and fry
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups panko breadcrumbs
- ½ cup vegetable oil (for frying)
- 2 tbsp butter
Step 3 — Serve
- Lemon wedges
- Steamed green beans or salad
Instructions
- 1
Stuff the chicken
Pound chicken breasts to ¼-inch thickness. Season with salt and pepper. Place a slice of ham and cheese on each, roll tightly, and secure with toothpicks.
- 2
Bread the rolls
Dredge chicken in flour, dip in egg, then coat thoroughly in panko. Press crumbs to adhere.
- 3
Pan-fry until golden
Heat oil and butter in a large skillet over medium heat. Fry chicken rolls 4–5 minutes per side until golden and cooked through (internal temp 165°F). Rest 5 minutes, remove toothpicks, and serve with lemon wedges.
Nutrition per serving: 480 cal · 42g protein · 22g carbs · 24g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
