lunch

Chicken Cordon Bleu

Name: Chicken Cordon Bleu
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 slices deli ham; 2 eggs; 1/4 cup flour; 2 teaspoons fresh thyme leaves; kosher salt and freshly ground black pepper; 1 teaspoon olive oil; 1 cup panko bread crumbs; 6 boneless, skinless chicken breasts; 12 slices Gruyere or Swiss cheese; 2 tsps water

“Chicken Cordon Bleu might be a good recipe to expand your main course repertoire. For $1.81 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 417 calories, 43g of protein, and 21g of fat each. 162 people found this recipe to be delicious and satisfying. This recipe from Foodista requires kosher salt and pepper, eggs, flour, and swiss cheese. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Deli ham6 slice
Eggs2
Flour¼ cup
Thyme leaves2 tsp
Kosher salt and pepper6 servings
Olive oil1 tsp
Panko bread crumbs1 cup
Chicken breastsskinless chicken breasts6
Swiss cheese12 slice
Water2 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Preheat oven to 350 degrees F.Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through.
2
Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
3
Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.

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