Entree: Switzerland – Cordon bleu (breaded chicken stuffed with ham and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 4 slices cooked ham, approx. 0.5 oz (14 g) each
- 4 slices Swiss or Gruyère cheese, approx. 0.75 oz (22 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 large eggs, beaten
- 1 1/2 cups (150 g) breadcrumbs or panko
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- Lemon wedges and chopped parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Butterfly each chicken breast and pound between plastic wrap to an even thinness (about 1/4 inch (0.635 cm)). Season both sides with salt and pepper.  
2. On each pounded breast, place one slice of ham and one slice of cheese; roll tightly from the narrow end to encase ham and cheese, tucking ends under to form a neat roulade; secure with toothpicks if necessary.  
3. Prepare three shallow bowls: flour seasoned with a pinch of salt and pepper, beaten eggs, and breadcrumbs. Dredge each roulade in flour, dip in egg, then coat thoroughly in breadcrumbs, pressing to adhere. Chill 15–20 minutes to help coating set.  
4. In a large ovenproof skillet, heat butter and oil over medium heat. Brown roulades on all sides, about 2–3 minutes per side, until golden.  
5. Transfer skillet to the oven and bake 15–20 minutes until internal temperature reaches 165°F (74°C) and cheese is melted. Remove toothpicks, rest 5 minutes.  
6. Serve whole or sliced, garnished with lemon wedges and parsley.

1. Preheat oven to 375°F (190°C). Butterfly each chicken breast and pound between plastic wrap to an even thinness (about 1/4 inch). Season both sides with salt and pepper.  
2. On each pounded breast, place one slice of ham and one slice of cheese; roll tightly from the narrow end to encase ham and cheese, tucking ends under to form a neat roulade; secure with toothpicks if necessary.  
3. Prepare three shallow bowls: flour seasoned with a pinch of salt and pepper, beaten eggs, and breadcrumbs. Dredge each roulade in flour, dip in egg, then coat thoroughly in breadcrumbs, pressing to adhere. Chill 15–20 minutes to help coating set.  
4. In a large ovenproof skillet, heat butter and oil over medium heat. Brown roulades on all sides, about 2–3 minutes per side, until golden.  
5. Transfer skillet to the oven and bake 15–20 minutes until internal temperature reaches 165°F (74°C) and cheese is melted. Remove toothpicks, rest 5 minutes.  
6. Serve whole or sliced, garnished with lemon wedges and parsley.