The secret to perfect CHICKEN CORDON BLEU!

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko crumbs add more crunch.

Cut the chicken breasts in half.

Transfer the first two halves onto a piece of parchment paper.

Cover with a second piece of parchment paper.

Pound the chicken to thin it out into a thin cutlet using the flat end of a meat mallet.

Remove and discard the top sheet of parchment paper.

Smear each chicken breast with about half a teaspoon of Dijon mustard.

Sprinkle kosher salt and black pepper on each breast.

Sprinkle a bit of Gruyère cheese into the center of each breast.

Add a bit of ham on top of the cheese.

Add more Gruyère cheese on top of the ham.

Fold the edges of the chicken breast over and roll them up.

Transfer the rolled breasts to a parchment-lined baking sheet.

Repeat until all rolled breasts are prepared.

Place the rolled breasts in the freezer uncovered for 15 minutes.

Set up a breading station with three bowls:

In the first bowl, add 1/2 cup of unbleached all-purpose flour.

In the second bowl, whisk together 2 eggs at room temperature and 1/4 cup of water.

In the third bowl, add 2 cups of unseasoned breadcrumbs.

Preheat the oven to 425°F.

Bring the stuffed chicken breasts out of the freezer.

Dredge each chicken breast in the flour.

Dip each chicken breast into the egg wash, ensuring it is fully coated.

Roll the chicken breast in the breadcrumbs, making sure to coat the ends as well.

Transfer the breaded chicken breasts to a baking sheet.

Repeat the breading process for all breasts.

Transfer the baking sheet to the oven and bake for 20 to 25 minutes until golden brown.

Remove the chicken from the oven and let it rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens