Baked Chicken Cordon Bleu (Print Version)
# Ingredients:
→ Breading Mixture
01 -
25 Ritz crackers, regular or whole wheat
02 -
4 slices hearty sandwich bread, white or whole wheat
03 -
6 tablespoons butter, melted
→ Filling
04 -
8 thin slices deli ham, about 8 ounces
05 -
2 cups shredded Swiss cheese
→ Chicken and Coating
06 -
4 thick boneless skinless chicken breasts, about 2 pounds total
07 -
Salt and pepper
08 -
3 large eggs
09 -
2 tablespoons Dijon mustard
10 -
1 cup all-purpose flour
# Instructions:
01 -
Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse until the ingredients are incorporated. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!) or leave them on the pan and scoop them together into a low mound. Reduce the oven temp to 400 degrees F.
02 -
Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside.
03 -
Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.
04 -
In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a final shallow dish.
05 -
Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)
06 -
Transfer the chicken to a lightly greased rimmed baking sheet. Make sure an oven rack is in the center of the oven. Bake the chicken until golden brown and cooked through (160 degrees on an thermometer inserted into the chicken, not the filling), about 25-30 minutes.
07 -
Let the chicken rest for 5 minutes before serving.
# Notes:
01 -
For even cooking, make sure all chicken breasts are approximately the same thickness.
02 -
Toasting the bread crumbs before breading the chicken ensures a crispy, golden crust.
03 -
The breaded, uncooked chicken can be prepared a day ahead and refrigerated until ready to bake.
04 -
Use an instant-read thermometer to ensure the chicken is cooked to 160°F (the temperature will rise to 165°F during resting).