Pioneer Woman Chicken Cordon Bleu

Pioneer Woman chicken cordon bleu takes 1 hour 10 minutes and chicken breasts, deli ham and Swiss cheese to make a crispy, golden stuffed chicken dinner. Save this retro family dinner idea for Sunday dinner, date night or holiday dinner, because it's rolled up and finished in the oven.

Pound the chicken to an even 1/4 inch thick, because thin breasts roll tightly around the ham and cheese. Skip it and the thick chicken stays dry on the outside while the middle takes much longer to cook.

Frying the rolls in a cast-iron skillet first sets the panko crust before they ever hit the oven. Finishing them on a rack over a baking sheet then lets air circulate underneath, so the bottoms stay crisp instead of steaming.

Pioneer Woman Chicken Cordon Bleu

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Course: DinnerCuisine: American, SwissDifficulty: Medium

Servings

6

servings

Prep time

50

minutes

Cooking time

30

minutes

Calories

1024

kcal

Panko-crusted chicken rolls hold a center of ham and melted Swiss, and the crumbs turn crunchy from the skillet sear. A bright honey-mustard dressing on mixed greens cuts through the richness.

Ingredients

• 6 boneless, skinless chicken breasts (6 to 8 ounces each)
  

• 1 1/4 tsp. kosher salt, plus more to taste
  

• 1/2 tsp. paprika
  

• 1/4 tsp. garlic powder
  

• 1 tbsp. plus 2 teaspoons dijon mustard
  

• 6 slices deli ham
  

• 6 slices Swiss cheese, folded lengthwise in half or thirds
  

• 1/2 teaspoon black pepper, plus more to taste
  

• 1/4 c. all-purpose flour
  

• 2 large eggs
  

• 1 1/2 c. panko
  

• Vegetable oil, for frying
  

• Juice of 1/2 lemon
  

• 1 tbsp. white wine vinegar
  

• 1 tsp. honey
  

• 1 small garlic clove, grated
  

• 3 tbsp. olive oil
  

• 8 ounces mixed greens
  

Directions

• Season and pound: Preheat the oven to 375°F, then season the chicken with 1/2 teaspoon salt, 1/4 teaspoon paprika and the garlic powder. Place each piece between 2 sheets of plastic wrap and pound to 1/4 inch thick.
• Stuff and roll: Brush the chicken with 1 tablespoon mustard, then top each piece with a slice of ham and a folded slice of Swiss in the middle. Roll up the chicken, secure it with a toothpick and season with salt and pepper.
• Set up the breading: Put the flour in a shallow dish, beat the eggs in a second dish and put the panko in a third. Season the panko with 1/2 teaspoon salt and 1/4 teaspoon each paprika and pepper.
• Bread the chicken: Dredge a chicken roll in flour, tapping off the excess, then dip it in the beaten egg. Press it into the panko to coat, then repeat with the remaining chicken.
• Fry in batches: Heat 1/8 inch vegetable oil in a large cast-iron skillet over medium-high heat and set a rack on a rimmed baking sheet. Remove the toothpicks and fry the chicken in 2 batches, turning, until golden, 6 to 8 minutes.
• Bake until cooked: Blot the chicken on paper towels, then place it on the rack, adding more oil to the skillet as needed. Once all the chicken is fried, bake it until cooked through, 20 to 25 minutes.
• Toss the salad: Combine the lemon juice, white wine vinegar, remaining 2 teaspoons mustard, honey, grated garlic and 1/4 teaspoon each salt and pepper in a large bowl. Whisk in the olive oil, then toss with the mixed greens and serve alongside the chicken.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO Good Grips meat tenderizer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Boneless, skinless thighs work if you pound them to an even 1/4 inch thick. They stay a bit juicier, though they can be harder to roll neatly, so use an extra toothpick if needed.

How do I store and reheat leftover chicken cordon bleu?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them on a rack in a 375°F oven until hot, since the microwave softens the crust.

Can I make chicken cordon bleu ahead of time?

You can stuff, roll and bread the chicken a few hours ahead and keep it covered in the fridge. Then fry and bake it just before dinner so the crust stays crisp.

Can I bake it without frying first?

You can skip the skillet and bake the breaded rolls on the rack, though the crust will be paler and less crunchy. Spraying the panko lightly with oil helps it brown.

What is the most common mistake with chicken cordon bleu?

Leaving the chicken too thick is the usual problem, because it won't roll tightly and the cheese can leak out. Pound it evenly and secure each roll with a toothpick, then remove the toothpicks before frying.