Pioneer Woman Chicken Cordon Bleu

This easy Pioneer Woman Chicken Cordon Bleu is a delicious twist on a classic meal! Packed with creamy Swiss cheese and savory ham, this quick and simple dish is perfect for busy nights. Use common ingredients you already have at home, and enjoy crispy, golden-brown chicken rolls that everyone will love!

Ingredients Needed:

For the Chicken:

• 6 boneless, skinless chicken breasts (6 to 8 ounces each)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon 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 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

For the Salad:

• Juice of 1/2 lemon
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1 small garlic clove, grated
• 3 tablespoons olive oil
• 8 ounces mixed greens

How To Cook Chicken Cordon Bleu:

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Chicken: Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon paprika, and garlic powder. Place each chicken breast between two sheets of plastic wrap and pound to 1/4 inch thick.
3. Assemble the Rolls: Brush each piece of chicken with 1 tablespoon Dijon mustard. Top with a slice of ham and place a folded slice of Swiss cheese in the middle. Roll up the chicken tightly and secure with a toothpick. Season with salt and black pepper.
4. Bread the Chicken: Set up a breading station with flour in one shallow dish, beaten eggs in a second dish, and panko in a third. Season the panko with 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper. Dredge each chicken roll in flour, dip in the beaten eggs, and press into the panko to coat evenly.
5. Fry the Chicken: Heat about 1/8 inch of vegetable oil in a large cast-iron skillet over medium-high heat. Set a rack over a rimmed baking sheet. Remove toothpicks from the chicken rolls and fry them in batches, turning occasionally, until golden brown, about 6 to 8 minutes.
6. Bake the Chicken: Once fried, blot the chicken on paper towels to remove excess oil, then place them on the rack. Transfer the skillet to the oven and bake until the chicken is cooked through, about 20 to 25 minutes.
7. Prepare the Salad: In a large bowl, whisk together the lemon juice, white wine vinegar, remaining 2 teaspoons Dijon mustard, honey, grated garlic, and 1/4 teaspoon each of salt and black pepper. Slowly whisk in the olive oil, then toss in the mixed greens.
8. Serve: Serve the crispy chicken rolls alongside the fresh salad for a delightful meal!

Recipe Tips

• Pound the Chicken Evenly: Make sure to pound the chicken to an even thickness of 1/4 inch. This helps the chicken cook evenly and stay juicy inside.
• Use Fresh Ingredients: Fresh deli ham and Swiss cheese will give your dish the best flavor. Avoid pre-packaged or older ingredients for a more delicious outcome.
• Monitor Oil Temperature: Before frying, make sure the oil is hot enough. You can test it by dropping in a small piece of bread; it should sizzle immediately. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy.
• Secure the Rolls Well: Use toothpicks to secure the chicken rolls tightly. This prevents the filling from leaking out while cooking and helps the rolls keep their shape.
• Let the Chicken Rest: After baking, let the chicken rest for about 5 minutes before serving. This helps the juices redistribute, making each bite tender and flavorful.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Chicken Cordon Bleu in an airtight container and refrigerate. It will stay good for up to 3 days.
• Freeze: To freeze, wrap leftover Chicken Cordon Bleu tightly in plastic wrap or foil, then put it in a freezer bag. You can freeze it for up to 3 months. To thaw, just move it to the fridge the night before you want to eat it.
• Reheating: Reheat leftover Chicken Cordon Bleu in the oven at 350°F for 15–20 minutes covered with foil. Alternatively, microwave for 1-2 minutes, but it may lose crispiness.

Nutrition Facts

Serving Size: 1 portion (142g)

• Calories: 250
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 460mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Protein: 22g

Try More Pioneer Woman Recipes:

• Pioneer Woman Buffalo Chicken Sliders
• Pioneer Woman Buffalo Chicken Meatballs
• Pioneer Woman Chicken Nuggets
• Pioneer Woman Chicken Nuggets
• Pioneer Woman Chicken Nuggets

Pioneer Woman Chicken Cordon Bleu

Author: Mohamed Shili Cooking Method:Stir-frying, Baking Cuisine:American Courses:Sides Recipe Keys: C Chicken Cordon Bleu

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This easy Pioneer Woman Chicken Cordon Bleu is a delicious twist on a classic meal! Packed with creamy Swiss cheese and savory ham, this quick and simple dish is perfect for busy nights. Use common ingredients you already have at home, and enjoy crispy, golden-brown chicken rolls that everyone will love!

Ingredients

For the Chicken:

• 6 boneless, skinless chicken breasts (6 to 8 ounces each)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon 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 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

For the Salad:

• Juice of 1/2 lemon
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1 small garlic clove, grated
  
• 3 tablespoons olive oil
  
• 8 ounces mixed greens

Instructions

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Chicken: Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon paprika, and garlic powder. Place each chicken breast between two sheets of plastic wrap and pound to 1/4 inch thick.
3. Assemble the Rolls: Brush each piece of chicken with 1 tablespoon Dijon mustard. Top with a slice of ham and place a folded slice of Swiss cheese in the middle. Roll up the chicken tightly and secure with a toothpick. Season with salt and black pepper.
4. Bread the Chicken: Set up a breading station with flour in one shallow dish, beaten eggs in a second dish, and panko in a third. Season the panko with 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper. Dredge each chicken roll in flour, dip in the beaten eggs, and press into the panko to coat evenly.
5. Fry the Chicken: Heat about 1/8 inch of vegetable oil in a large cast-iron skillet over medium-high heat. Set a rack over a rimmed baking sheet. Remove toothpicks from the chicken rolls and fry them in batches, turning occasionally, until golden brown, about 6 to 8 minutes.
6. Bake the Chicken: Once fried, blot the chicken on paper towels to remove excess oil, then place them on the rack. Transfer the skillet to the oven and bake until the chicken is cooked through, about 20 to 25 minutes.
7. Prepare the Salad: In a large bowl, whisk together the lemon juice, white wine vinegar, remaining 2 teaspoons Dijon mustard, honey, grated garlic, and 1/4 teaspoon each of salt and black pepper. Slowly whisk in the olive oil, then toss in the mixed greens.
8. Serve: Serve the crispy chicken rolls alongside the fresh salad for a delightful meal!

Notes

• Pound the Chicken Evenly: Make sure to pound the chicken to an even thickness of 1/4 inch. This helps the chicken cook evenly and stay juicy inside.
• Use Fresh Ingredients: Fresh deli ham and Swiss cheese will give your dish the best flavor. Avoid pre-packaged or older ingredients for a more delicious outcome.
• Monitor Oil Temperature: Before frying, make sure the oil is hot enough. You can test it by dropping in a small piece of bread; it should sizzle immediately. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy.
• Secure the Rolls Well: Use toothpicks to secure the chicken rolls tightly. This prevents the filling from leaking out while cooking and helps the rolls keep their shape.
• Let the Chicken Rest: After baking, let the chicken rest for about 5 minutes before serving. This helps the juices redistribute, making each bite tender and flavorful.
  

Keywords:Pioneer Woman Chicken Cordon Bleu