Baked Chicken Cordon Bleu by @cuisinovia

1h3
Hard

2 servings

🍗

550 g

Chicken Breast

🍞

100 g

Panko Breadcrumbs

🫒

30 ml

Olive Oil

🧀

80 g

Edam Cheese

🥓

50 g

Ham

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🟥

1 g

Paprika

🥄

30 ml

Mayonnaise

🟡

15 ml

Dijon Mustard

Preparation Steps

  1. Step 1/18

    Preheat the oven to 180°C fan (356°F fan).

  2. Step 2/18

    Combine the panko breadcrumbs with the olive oil until all crumbs are evenly moistened.

    panko breadcrumbs
    olive oil
    🥣mixing bowl
    🥄measuring spoon

  3. Step 3/18

    Toast the oiled panko breadcrumbs in a dry frying pan over medium-high heat until golden, stirring frequently.

    panko breadcrumbs
    🍳frying pan
    🥄spatula

  4. Step 4/18

    Transfer the toasted panko breadcrumbs to a bowl and let them cool while preparing the chicken.

    panko breadcrumbs
    🥣mixing bowl
    🥄spatula

  5. Step 5/18

    Roll one ham slice around two Edam cheese slices to make a tight filling roll; repeat with the remaining ham and cheese.

    ham
    🧀Edam cheese
    🪵cutting board

  6. Step 6/18

    Cut a deep pocket into the side of each chicken breast without slicing all the way through.

    boneless skinless chicken breast
    🔪sharp knife
    🪵cutting board

  7. Step 7/18

    Insert one ham-and-cheese roll into each chicken breast pocket.

    boneless skinless chicken breast
    ham
    🧀Edam cheese
    🪵cutting board

  8. Step 8/18

    Secure each stuffed chicken breast pocket with 2 to 3 toothpicks.

    boneless skinless chicken breast
    🪵toothpick

  9. Step 9/18

    Place the stuffed chicken breasts bottom-side up on the baking tray and season them with half of the salt, black pepper, and paprika.

    boneless skinless chicken breast
    salt
    black pepper
    paprika
    🍽️baking tray
    🥄measuring spoon

  10. Step 10/18

    Mix the mayonnaise and Dijon mustard in a small bowl until smooth.

    mayonnaise
    🟡Dijon mustard
    🥣mixing bowl
    🥄measuring spoon

  11. Step 11/18

    Brush half of the mayonnaise-mustard mixture generously over the upward-facing chicken surfaces.

    boneless skinless chicken breast
    mayonnaise
    🟡Dijon mustard
    🖌️pastry brush
    🥣mixing bowl

  12. Step 12/18

    Press half of the cooled toasted panko breadcrumbs firmly onto the coated chicken surfaces.

    boneless skinless chicken breast
    panko breadcrumbs
    🍽️baking tray

  13. Step 13/18

    Turn the chicken breasts over and season the second side with the remaining salt, black pepper, and paprika.

    boneless skinless chicken breast
    salt
    black pepper
    paprika
    🍽️baking tray
    🥄spatula

  14. Step 14/18

    Brush the remaining mayonnaise-mustard mixture over the second side of the chicken.

    boneless skinless chicken breast
    mayonnaise
    🟡Dijon mustard
    🖌️pastry brush
    🥣mixing bowl

  15. Step 15/18

    Press the remaining toasted panko breadcrumbs onto the second side to coat the chicken completely.

    boneless skinless chicken breast
    panko breadcrumbs
    🍽️baking tray

  16. Step 16/18

    Bake the breaded stuffed chicken breasts for 35 to 40 minutes, until the thickest part reaches 74°C (165°F).

    boneless skinless chicken breast
    🍽️baking tray

  17. Step 17/18

    Rest the baked chicken for 10 minutes before removing the toothpicks.

    boneless skinless chicken breast
    🪵toothpick
    🍽️baking tray

  18. Step 18/18

    Slice the chicken cordon bleu and serve hot, optionally with a crunchy salad.

    boneless skinless chicken breast
    🔪sharp knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Breadcrumbs, Oil, Dairy, Cheese, Meat, Processed Meat, Seasoning, Spices, Condiment, Egg Product, Mustard

Ingredients

Chicken breast, Panko breadcrumbs, Olive oil, Edam cheese, Ham, Salt, Pepper, Paprika, Mayonnaise, Dijon mustard

Allergens

Gluten, Milk, Egg, Mustard

Dietetics

Dietary regimen

High Protein, Low Carbohydrate, Ketogenic

Calories

610 kcal

Macro nutrients

Protein: 57g, Fat: 31g, Saturated Fat: 11g, Carbohydrates: 23g, Fiber: 1g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 1280mg, Calcium: 330mg, Iron: 2.1mg, Potassium: 570mg

Vitamins

Vitamin B6: 1.1mg, Vitamin B12: 1.2µg, Vitamin D: 0.8µg, Vitamin A: 190µg RAE

Preparation

Time Information

Preparation

25 minutes

Cooking

38 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

toothpick, sharp knife, cutting board, frying pan, spatula, mixing bowl, baking tray, pastry brush, measuring spoon

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Swiss, French, European

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crispy, Juicy, Tender, Melty

Flavors

Savory, Salty, Smoky, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at or below 4°C (40°F),Reheat until the center reaches 74°C (165°F)), freezer : 3 months (Wrap tightly or store in a freezer-safe airtight container,Freeze within 2 hours of cooking,Thaw overnight in the refrigerator before reheating)