Chicken Cordon Bleu

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A quick-to-make, midweek version of Chicken Cordon Bleu with all the flavor and a crispy exterior. The chicken is tender and flavorful, stuffed with smoky ham and melted cheese, then topped with a luscious alfredo sauce and crispy bacon.

See below the recipe card for step-by-step images.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Keyword: baked chicken cordon bleu, chicken dinner ideas, easy chicken cordon bleu

Servings: chicken rolls

Ingredients

8 chicken breast cutlets*
8 slices swiss cheese
8 slices deli honey ham thinly sliced
1 ½ cups panko bread crumbs
2 large eggs
½ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
1/8 tsp onion powder
¼ cup canola oil
1 cup alfredo sauce** warmed, store bought also works
8 bacon strips cooked until crispy and crumbled into bits
¼ cup grated Parmesan cheese
roasted carrots for serving, optional
roasted broccoli for serving, optional

Instructions

Preheat oven to 350°F. Coat a 9x13-inch baking dish with nonstick spray. Set aside.
Place 1 slice cheese and 1 slice ham onto each chicken cutlet. Roll up each from the short end and secure in a few places with toothpicks.
Set up the breading station with 3 separate shallow dishes (pie plates are great!):
1st dish: whisk together the flour, salt, pepper, and onion powder.
2nd dish: whisk the eggs until lightly beaten.
3rd dish: pour in the bread crumbs.
Dip each chicken roll on all sides in the flour mixture (shake off excess), followed by the eggs, and finally the bread crumbs (press gently to adhere.)
In a large skillet, warm the canola oil over medium heat. Once shimmering, pan-fry the chicken rolls on all sides until golden, in batches if necessary (don't crowd the pan.)
Place in the prepared baking dish.
Bake, uncovered, until chicken juices run clear and the chicken is cooked through with an internal temperature of 165°F, 25-30 minutes. (If you notice the outer coating is over-browning, loosely tent with foil the last 5-10 minutes of baking.)
Discard toothpicks.
Spoon warm alfredo sauce over chicken. Sprinkle with bacon and Parmesan cheese.
Serve immediately to take advantage of the crisp outside and hot, melted cheese inside, and dive into these cutlets immediately. Though they’ll still be tasty the next day, there’s nothing like enjoying them hot from the oven.

Video

Notes

*Chicken cutlets are chicken breasts cut in half horizontally to make two thinner pieces of meat. Do not use regular chicken breasts, as they will be too thick to roll and also won't cook properly. Use turkey cutlets instead of the chicken, if preferred.

**If Alfredo sauce isn’t your thing, a dijon cream sauce is also delicious!

Nutrition