Classic Chicken Cordon Bleu

Instructions

1. Get your oven heating to 375°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Sprinkle the pounded chicken breasts evenly with salt and pepper on both sides. The seasoning needs to penetrate the meat before you start rolling.
3. Lay one slice of ham and one slice of cheese on each chicken breast, keeping them centered. Roll each breast tightly from one end to the other, then secure with toothpicks to prevent unrolling during cooking.
4. Arrange your breading station: flour in one shallow dish, beaten eggs in another, and panko in a third. This assembly-line setup keeps the process clean and efficient.
5. Roll each stuffed chicken first in flour to create a dry surface, then dip in beaten egg to help the coating stick, and finally press firmly into panko breadcrumbs. Make sure every surface is well-coated — this is what creates the crispy shell.
6. Arrange the breaded chicken seam-side down on your prepared baking sheet, then drizzle evenly with melted butter. The butter helps the breadcrumbs turn beautifully golden.
7. Bake until the internal temperature hits exactly 165°F and the coating turns a deep golden brown. Don't open the oven door too often — you want steady heat to crisp the coating.

   ⏱ 25 min
8. Let the chicken rest for 5 minutes before carefully removing the toothpicks. This brief rest helps the juices redistribute so they don't all run out when you slice.

   ⏱ 5 min