Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices of cooked ham
- 8 slices of Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup grated Swiss cheese
Instructions
- Step 1: Butterfly each chicken breast by cutting a horizontal slit almost all the way through, creating a pocket. Place 2 slices of ham and 2 slices of Swiss cheese into each chicken breast pocket.
- Step 2: In three shallow dishes, place the flour seasoned with salt and pepper, the beaten eggs, and the bread crumbs. Dredge each chicken breast in the flour, then dip in the egg, and finally coat thoroughly with the bread crumbs.
- Step 3: Heat the butter in a large skillet over medium-high heat. Cook the chicken breasts for about 4-5 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
- Step 4: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually whisk in the milk until smooth and thickened. Reduce heat to low and stir in the grated Swiss cheese until melted and smooth.
- Step 5: Pour the Swiss cheese sauce over the cooked chicken breasts and serve immediately.
Notes
- Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven (300°F) for 10-15 minutes to avoid drying out the chicken and keep the sauce creamy.
- Serve with a simple side of roasted asparagus or a vibrant green salad for a balanced and delicious meal.
- For extra crispy breading, let the breaded chicken breasts rest for 15 minutes in the refrigerator before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American