Chicken Cordon Bleu
Recipe GLPR22540d38499a63
Elegant pan-seared and oven-finished chicken breasts stuffed with ham and Gruyère cheese, then coated in a golden breadcrumb crust. This classic French preparation delivers tender, juicy poultry with a savory, crispy exterior that's perfect for an impressive yet straightforward weeknight dinner.
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Ingredients
4 skinless, boneless chicken breasts (about 1½ lb. total)
Kosher salt
Freshly ground black pepper
4 thin slices ham or prosciutto (about 4 oz. total)
4 thin slices Gruyère or Swiss cheese (about 4 oz. total)
¾ cup dry breadcrumbs
¼ cup finely chopped fresh parsley (about ¼ bunch)
1 large egg
½ cup all-purpose flour
3 tablespoons neutral oil, such as grapeseed or vegetable oil
Directions
Position an oven rack in the center and preheat the oven to 375°F. Trim any excess fat from the edges of the chicken breasts. Place each breast between two sheets of parchment paper and use a meat mallet or rolling pin to pound it to an even thickness of about ¼ inch. Season all surfaces generously with kosher salt and freshly ground black pepper.
Lay each chicken breast flat on a clean work surface with the smooth side facing down. Place one slice of ham and one slice of Gruyère cheese on the upper half of each breast, leaving a ½-inch border around the edges. Fold the bottom half of the breast up and over the filling, then gently press the edges together to seal them firmly. Do not seal the chicken so tightly that it splits.
In a shallow bowl, combine the breadcrumbs, chopped parsley, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. In another shallow bowl, whisk together the egg and 1 tablespoon of water until well combined. Spread the flour on a flat plate.
Press each chicken piece into the flour, coating both sides and gently shaking off any excess. Dip both sides into the egg mixture, allowing excess to drip back into the bowl. Finally, coat all surfaces with the breadcrumb mixture, pressing gently with your fingers to ensure the coating adheres well. Transfer the breaded chicken to a clean plate.
Heat the neutral oil in a large, heavy skillet over medium-high heat until the surface shimmers. Carefully place the chicken in the hot oil and cook without moving it for about 2 to 3 minutes until the bottom is deep golden brown. Turn the chicken over and cook the other side for another 2 to 3 minutes until also golden brown. Transfer the chicken to a wire rack placed over a rimmed baking sheet and season lightly with salt.
Place the baking sheet in the preheated oven and bake the chicken for about 5 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. This ensures the chicken is fully cooked through while remaining moist.
