Ultra-Crispy Chicken Cordon Bleu — Pan-Seared + Oven-Finished
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Chicken cordon bleu is a stuffed chicken breast rolled around ham and cheese, then breaded and cooked until the outside is crisp and the inside is juicy and melty. This version leans into a bistro-style result: a double-crisp coating, a tight roll that holds the cheese, and a quick pan-to-oven method that works year-round.
Ingredients
Instructions
Flatten chicken: Butterfly each breast and pound to an even 1/4–1/3 inch thickness. Season with salt and pepper.
Fill and roll: Layer 2 slices ham and 2 slices cheese on each breast. Roll tightly into a compact log, tucking sides in.
Flour-glue rest: Lightly dust rolls with flour (especially the seam). Refrigerate 10 minutes seam-side down.
Breading station: Set out flour, beaten eggs, and breadcrumbs (mix nuts into breadcrumbs if using).
Double bread: Flour → egg → breadcrumbs (press) → egg → breadcrumbs (press). Chill while heating pan.
Pan sear: Sear over medium heat in a thin layer of oil, about 3 minutes per side until golden.
Oven finish: Transfer to an oiled baking sheet and bake at 350°F for 12–18 minutes, until chicken reaches 165°F. Rest 5 minutes before slicing.
Optional sauce: Whisk stock + cornstarch cold, simmer until thick. Lower heat, whisk in cream. Finish with butter until glossy. Season with pepper (and salt if needed). Add Dijon or lemon if desired.
Nutrition
- Calories
- 400 kcal
- Serving Size
- 1 serving
