How to you keep the cheese from melting out of chicken cordon bleu?

A little bit of cheese oozing out isn't a bad thing. However, to keep a lot of Swiss cheese from melting out of this easy chicken cordon bleu recipe, it's important that the pockets are cut deep and wide enough into each breast. Secondly, be sure that you coat the stuffed chicken well in breading before baking it. This helps seal in the cheese as it bakes.

What to serve with chicken cordon bleu?

Cordon bleu is a versatile main dish and can easily be paired with your favorite vegetable side dish or salad. Because the cordon bleu is covered in a creamy sauce, keep the vegetables simple, either steamed or roasted. Something like an easy roasted broccoli or garlic asparagus .

Easy Chicken Cordon Bleu (Oven Baked Video Recipe)

Ingredients

Scale

4 boneless, skinless chicken breasts (around 8 ounces each)

8 slices of Swiss cheese

8 slices of black forest ham (around 5 ounces)

2 large eggs

1/2 cup all-purpose flour

1 1/2 cup panko breadcrumbs

1/4 cup freshly grated Parmesan cheese

1 tablespoon extra virgin olive oil

Kosher salt

Black pepper

1 recipe Chicken Cordon Bleu Sauce

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Instructions

Preheat oven to 400 degrees.
Use a long sharp knife, cut a large pocket along the length of each chicken breast. Do not cut it in half. Place one slice of cheese and ham inside each chicken breast.
Prepare the breading station. In one shallow bowl, beat together the eggs with some kosher salt and pepper. In another shallow bowl, mix together the flour with some kosher salt and black pepper. In the last shallow bowl, combine the panko, olive oil, parmesan cheese, salt, and pepper.
Roll the chicken in the flour first, then coat it in the egg, and lastly into the panko mixture. Place on a greased baking sheet and bake for 30-35 minutes until the chicken is cooked and the juices run clear.
Let the chicken rest for 5 minutes before slicing and topping with the Chicken Cordon Bleu Sauce.
Store any leftovers in an airtight container for up to 5 days.

Notes

You can use toothpicks to keep the chicken breasts closed but they aren’t necessary.

Author: Carole Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 roll
Calories: 561
Sugar: 1 g
Sodium: 428 mg
Fat: 23 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 89 g
Cholesterol: 189 mg