Cordon Bleu
A crispy breaded chicken breast stuffed with ham and melty cheese, served with creamy mashed potatoes and a simple pan sauce. This weeknight-friendly version skips the deep fryer and uses a skillet instead.
- Total time
- 35 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 2 large chicken breasts
- 4 slices ham slices
- 4 slices swiss cheese
- ½ cup flour
- 2 large eggs
- 1 cup breadcrumbs
- 4 medium potatoes
- 3 tbsp butter
Instructions
- 1
Place the 4 medium potatoes in a pot, cover with salted water, and boil until fork-tender, about 15 minutes. Drain and mash with 2 tbsp of the butter and a splash of milk or water; season with salt and pepper.
- 2
Slice each of the 2 large chicken breasts horizontally to create a pocket. Stuff each with 2 ham slices and 2 cheese slices, folding to fit. Secure with toothpicks if needed.
- 3
Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Dredge each stuffed breast in flour, then egg, then breadcrumbs, pressing to coat evenly.
- 4
Heat 2 tbsp oil in a large skillet over medium-high. Cook the breaded breasts until golden brown on both sides, about 4 minutes per side. Reduce heat to low, cover, and cook until chicken is cooked through and cheese melts, about 8 more minutes.
- 5
Remove toothpicks. Serve the cordon bleu with the mashed potatoes and a side of steamed green beans or carrots. Spoon any pan juices over the top.
- 6
For a quick sauce, deglaze the skillet with 0.5 cup chicken broth, scraping up browned bits, and simmer until slightly thickened, about 2 minutes. Pour over the chicken before serving.
Tools you’ll need
- large skillet
- pot for boiling potatoes
- potato masher
- shallow dishes for breading
- toothpicks
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