Baked Chicken Cordon Bleu Recipe

Pound

Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center of the wrap. Cover with a second piece of plastic wrap. Using a rolling pin or meat mallet, pound the chicken until it is about doubled in size and is an even thickness throughout.

Roll

Remove the top piece of plastic. To the chicken, layer on 2 pieces of ham, then ¼ of the cheese. Start at the smaller pointed end of the breast and use the plastic wrap to roll the chicken into a log. Twist both ends of the plastic wrap to tighten the log. Repeat with the remaining chicken.

Refrigerate the rolled chicken breasts for 30 minutes or up to overnight.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

Whisk

Grab 3 shallow bowls. In the first, whisk together the flour with a pinch of salt and pepper. In the second bowl, whisk the eggs, and in the third bowl, whisk together the Panko, garlic powder, thyme, and a pinch of salt and pepper.

Dredge

Unwrap one chicken breast, gently dredge it in the flour, then the eggs, and finally the panko. Place onto the sheet pan and repeat with the remaining chicken.

Bake

Brush the chicken generously with melted butter and bake for 20-25 minutes until golden and the chicken is cooked through (165°F). Serve and enjoy!