Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 tablespoon olive oil (15ml)
  • 4 slices cooked ham (approx. 4 oz/115g), thinly sliced
  • 4 slices Swiss cheese (approx. 4 oz/115g), thinly sliced
  • 1 tablespoon Dijon mustard (15ml)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (80g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon dried Italian herbs (5g)

Instructions:

  1. Place chicken breasts between sheets of plastic wrap. Pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper.
  2. Spread a thin layer of Dijon mustard on each chicken breast. Layer a slice of ham and a slice of Swiss cheese on top of one half of each chicken breast. Fold the other half over to enclose the filling.
  3. Set up a breading station with flour, beaten eggs, and panko breadcrumbs mixed with Parmesan and Italian herbs. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly in the breadcrumb mixture.
  4. Place the breaded chicken breasts on a plate and chill in the refrigerator for at least 15 minutes. This helps the breading adhere better.
  5. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Alternatively, bake in a preheated oven at 375°F/190°C for 20-25 minutes, or until golden brown and cooked through.
  6. Remove the chicken from the oven or pan and let it rest for 5 minutes before slicing and serving the cordon bleu.