Description
Make a classic Chicken Cordon Bleu with an impressive twist! Try this easy oven roasted Hasselback Chicken Cordon Bleu recipe with Black forest ham, Swiss cheese, & a crispy panko crunch!
Ingredients
Units
Scale
- 2 chicken breast halves, 8-10 ounces each
- 3-5 slices ham
- 3-5 slices Swiss cheese
- 1/2 cup panko or breadcrumbs
- 3 tablespoons butter, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Prepare a lined sheet pan or grease a baking dish.
- Trim off any hanging pieces from the chicken breast. Then, starting at one end, slice the chicken breast from the top down, leaving the base intact. Repeat these slices in one inch intervals across the entire chicken breast. Lay each piece on your prepared pan or dish and season with salt and pepper. Set aside.
- Warm a nonstick skillet over medium heat and add 1 tablespoon of butter to the pan. When the butter has melted add the panko breadcrumbs and stir to coat in the butter. Cook the panko until it has gotten toasty brown. Set aside.
- Wipe out the pan and return it to the stove on medium-low heat. Add the remaining butter to the pan. When the butter is fully melted, add the Dijon mustard and quickly whisk to combine. Be careful to use low heat because the mixture may splatter when you add the mustard.
- Using a basting brush, paint the tops of the chicken breasts with the Dijon butter, then sprinkle with all of the panko breadcrumbs, pressing to adhere.
- Then, stuff one slice each of the ham and Swiss cheese into each slit you created on top of the chicken breast.
- Roast the chicken in the oven for 20-25 minutes, ensuring it comes to a final internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Roast
- Cuisine: Austrian
