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### **Ingredients You’ll Need:**
#### For the Chicken:
– **4 boneless, skinless chicken breasts**
– **8 slices of thinly sliced ham** (preferably cooked or deli ham)
– **4 slices of Swiss cheese** (Gruyère or mozzarella can also be used)
– **1/2 cup all-purpose flour** (for dredging)
– **2 large eggs**, beaten (for the egg wash)
– **1 cup breadcrumbs** (preferably panko breadcrumbs for extra crispiness)
– **2 tablespoons Parmesan cheese**, grated (optional for extra flavor)
– **1 teaspoon garlic powder**
– **1 teaspoon onion powder**
– **Salt and pepper** to taste
– **2 tablespoons olive oil or melted butter** (for brushing)
#### For the Sauce (optional, but recommended for added richness):
– **1/2 cup heavy cream**
– **1/4 cup chicken broth**
– **1 tablespoon Dijon mustard**
– **1 tablespoon butter**
– **Salt and pepper to taste**
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### **Step-by-Step Instructions:**
#### **1. Prepare the Chicken**
Start by preparing the chicken breasts:
– If your chicken breasts are thick, carefully slice them horizontally to create a pocket (be careful not to cut all the way through).
– Season both sides of the chicken with a little **salt** and **pepper**. This will add flavor directly to the chicken before assembling.
#### **2. Assemble the Cordon Bleu**
Now it’s time to add the delicious fillings:
– Place **one slice of Swiss cheese** and **two slices of ham** inside each chicken breast, folding the ham if necessary to fit it inside.
– Fold the chicken over to enclose the ham and cheese in the pocket, securing it closed with toothpicks if needed to hold the shape.
#### **3. Dredge the Chicken**
Next, it’s time to coat the chicken to create that crispy golden crust:
– Set up a dredging station by placing **flour** in one shallow bowl, **beaten eggs** in another, and **breadcrumbs mixed with garlic powder, onion powder, and Parmesan** in a third.
– Coat each stuffed chicken breast in **flour** first, shaking off any excess.
– Next, dip the floured chicken in the **egg wash**, ensuring it’s fully coated.
– Finally, coat the chicken in the breadcrumb mixture, pressing down lightly to make sure the breadcrumbs adhere well to the chicken.
#### **4. Bake the Chicken**
– Preheat your oven to **375°F (190°C)**. This temperature ensures that the chicken cooks through while developing a crispy, golden-brown crust.
– Place the breaded chicken breasts on a baking sheet lined with parchment paper or lightly greased with olive oil.
– Lightly **brush the tops of the chicken** with **olive oil or melted butter** to help the breading crisp up.
– Bake the chicken in the preheated oven for about **25-30 minutes**, or until the chicken reaches an internal temperature of **165°F (74°C)** and the breading is golden and crispy.
#### **5. Make the Sauce (Optional)**
While the chicken is baking, you can make a simple sauce to serve with the Chicken Cordon Bleu:
– In a small saucepan, combine **heavy cream**, **chicken broth**, and **Dijon mustard**. Heat over medium heat, stirring occasionally.
– Once the sauce begins to simmer, add **butter**, and season with **salt and pepper** to taste. Continue cooking until the sauce thickens slightly (about 5-7 minutes).
– You can drizzle this creamy sauce over the baked chicken for added richness and flavor.
#### **6. Serve and Enjoy**
Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. Remove the toothpicks if you used them. Slice the chicken and serve with the optional mustard cream sauce on the side or drizzled on top. Pair it with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
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### **Pro Tips for Perfect Oven-Baked Chicken Cordon Bleu:**
– **Don’t Overstuff**: Be careful not to overstuff the chicken breasts with too much ham and cheese, as this can make it difficult to close the chicken and result in the fillings leaking out during baking.
– **Use Panko Breadcrumbs**: For an extra-crispy, golden crust, use **panko breadcrumbs** instead of regular breadcrumbs. They add a light, crunchy texture that is perfect for this dish.
– **Make Ahead**: You can prepare the chicken and bread it up to a day in advance, then bake it when you’re ready to eat. Just make sure to refrigerate it until you’re ready to bake.
– **Check Internal Temperature**: Use a **meat thermometer** to ensure the chicken has reached the proper internal temperature of **165°F (74°C)** for food safety.
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### **Why You’ll Love This Recipe:**
– **Comfort Food Made Easy**: Oven-baked Chicken Cordon Bleu delivers all the comforting flavors of the classic dish without the hassle of deep frying. It’s crispy, cheesy, and oh-so-satisfying.
– **Impress Your Guests**: This dish looks and tastes like something you’d order at a fancy restaurant, making it perfect for date nights, family dinners, or special occasions.
– **A Healthier Option**: By baking the chicken instead of frying, you cut down on excess fat, but still get that satisfying crispy texture.
– **Customizable**: Feel free to experiment with different cheeses (like mozzarella or Gouda) or different types of deli meats (such as prosciutto or turkey) to make it your own.
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### **Conclusion:**
This **Oven-Baked Chicken Cordon Bleu** recipe brings all the delicious flavors of the classic dish with a healthier, easier method. With tender chicken, savory ham, gooey melted cheese, and a crispy breadcrumb crust, this dish is sure to be a hit at your next dinner. Whether you’re making it for a family meal or a special celebration, this recipe is easy to prepare and guaranteed to impress!
