I went all retro in the kitchen the other night. I hadn’t made Chicken Cordon Bleu in years (and I mean years – probably about 15). It’s one of those recipes I just forgot about. Plus while I love deep fried foods, I don’t love what the smell does to my house. Nothing worse than waking up the next day to that awful oil smell that lingers everywhere...Yuk!
So, I updated this old icon a bit. I cooked the breasts in the oven and used flavored panko breadcrumbs. It’s a nice dish and easy to serve since you are making individual portions. You could also serve them cold and sliced. Sometimes it’s nice to take a step back in time.
4 chicken breasts, pounded to ¼ inch thick
4 ham slices
4 Swiss cheese slices
1-2 cups panko bread crumbs or as needed for breading
1 egg, beaten
1 cup of flour or as needed for breading
Salt and pepper
Season flattened breasts with salt, pepper and parsley.
Place one slice of ham on each breast then one slice of cheese. If necessary cut the ham and cheese in half to fit onto each breast.
This part can be a bit fiddly. Fold in the sides of each breast, and then roll up from the smaller side. If needed secure the “seam” with a toothpick (but warn everyone!)
Bread each portion using the standard method of flour, egg then breadcrumbs.
Refrigerate at least 15 minutes, up to an hour or so. Pour 4 tablespoons of oil in an oven proof baking dish (not glass) just large enough to hold the chicken. Bake in a 425°F preheated oven for 25-30 minutes turning them over mid way through cooking. Serve with lemon wedges.