Chicken Cordon Bleu

Ingredients

4 boneless, skinless chicken breasts

4 slices Swiss cheese

4 slices deli ham

½ cup all-purpose flour

2 large eggs, beaten

1¼ cups breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon paprika

Salt and freshly ground black pepper, to taste

1. Prepare the Chicken

Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.

Place each chicken breast between two sheets of plastic wrap and pound until about ¼ inch thick for even cooking.

2. Assemble the Rolls

Queso Fundido with Chorizo

Lay one slice of Swiss cheese and one slice of ham on each flattened chicken breast.

Roll the chicken up tightly around the filling, securing with toothpicks if necessary.

3. Set Up the Breading Stations

In one shallow dish, place the flour.

In a second dish, beat the eggs.

In a third dish, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

4. Bread the Chicken

Dredge each rolled chicken breast in flour, coating all sides.

Dip into the beaten eggs, allowing any excess to drip off.

Roll in the breadcrumb mixture, pressing gently so the coating sticks.

Arrange the breaded rolls seam-side down in the prepared baking dish.

5. Bake the Chicken

Bake for 25–30 minutes, until the breading is golden and the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and let rest for a few minutes before slicing.

6. Serve and Enjoy

Serve hot, with a sprinkle of fresh parsley if desired.

Pair with steamed vegetables, creamy mashed potatoes, or a crisp green salad for a complete meal.