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Chicken Cordon Bleu Recipe

Chicken rolled around ham and mozzarella, coated in seasoned breadcrumbs, and baked over onions and rosemary for an easy dinner with a restaurant feel.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 522
Ingredients Equipment Method Notes

Ingredients
  

  • 8 boneless chicken legs or chicken breast slices
  • 200 g ham about 7 oz
  • 200 g mozzarella cheese about 7 oz
  • 4 onions sliced
  • salt and pepper to taste
  • rosemary fresh
  • wheat flour for breading
  • 3 eggs beaten
  • breadcrumbs
  • Parmesan cheese grated
  • parsley chopped

Equipment

  • Meat mallet
  • 3 shallow bowls
  • Baking tray

Method
 

  1. Using a meat mallet, pound the chicken legs or breast slices thin and even, then season both sides with salt and pepper.
  2. Lay each piece flat, place a slice of ham and mozzarella on top, and roll the chicken tightly over itself.
  3. Set up three bowls: flour in one, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, parsley, salt, and pepper in the third.
  4. Dip each chicken roll in the flour, then the egg, then the seasoned breadcrumbs, pressing gently so the coating sticks evenly.
  5. Spread sliced onions in a baking tray to form a bed, then arrange the breaded chicken rolls on top.
  6. Drizzle with olive oil, scatter rosemary on top, and bake at 350°F (180°C) for 20 to 25 minutes until golden brown.

Notes

Store leftovers in an airtight container in the fridge for 1 to 2 days. Reheat in a 350°F (175°C) oven for about 10 minutes to keep the coating crisp. Ham can be swapped for speck or bacon, and mozzarella can be swapped for another soft melting cheese.