Stuffed Chicken Breasts With Swiss Cheese

delicious Chicken Cordon Bleu
Chicken Cordon Bleu. (Dana Hoff /StockFood Creative/Getty Images)
Ratings (12)
  • Total: 75 mins
  • Prep: 45 mins
  • Cook: 30 mins
  • Chill: 60 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
1556 Calories
89g Fat
34g Carbs
147g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed chicken recipe is a traditional combination of chicken, ham, and Swiss cheese.

Serve this flavorful chicken dish with rice or baked potatoes for a fabulous meal or Sunday dinner.

Ingredients

  • 8 boneless chicken breast halves (skin removed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs (beaten)
  • 1 cup milk
  • 4 1-ounce slices cooked ham (cut in half)
  • 4 1-ounce slices Swiss cheese (cut in half)
  • 1/3 cup all-purpose flour
  • 1 1/3 cup fine dry breadcrumbs
  • 1 bottle vegetable oil
  • For the Mushroom Sauce:
  • 2 tablespoons butter
  • 1/2 cup mushrooms (thinly sliced)
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk (heated)
  • 1/2 cup chicken broth
  • Salt and white pepper to taste

Steps to Make It

  1. Place each piece of chicken between 2 sheets of wax paper, plastic wrap, or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper.

  2. Combine eggs with 1 cup milk; whisk to blend. Dip chicken pieces in mixture.

  3. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks.

  4. Dredge the chicken rolls in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well.

  5. Place the breaded chicken rolls on a plate; cover and refrigerate for 1 hour.

  6. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat.

  7. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well.

  8. Serve with mushroom sauce.

Mushroom Sauce

  1. Melt butter in a saucepan over medium heat; sauté mushrooms until browned.

  2. Add flour and stir until mixture is well blended and flour is cooked (about 2 minutes).

  3. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and is thickened. Simmer, stirring frequently, over very low heat for 5 minutes.

  4. Season with salt and pepper to taste.

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