Easy Chicken Cordon Bleu

Hey friends! Ever crave that fancy restaurant-style chicken cordon bleu but feel a bit intimidated? I totally get it. All that rolling and frying can seem like a lot. Well, I'm here to tell you that my baked version is an absolute game-changer. It’s surprisingly simple, way less messy than frying, and delivers on every single bit of that delicious, cheesy, savory flavor. Let's get into it.

Getting Started: The Prepping

First things first, preheat that oven to 180°C (that's about 350°F for my US friends). Now, for the chicken. Take your breasts and gently pound them out to about a 1/4-inch thickness. This is strangely therapeutic—just lay some cling film over them and go to town with a meat mallet, rolling pin, or even a heavy pan. Season both sides generously with salt and pepper. Don't be shy here; this is your flavor base!

The Fun Part: The Cheesy Filling

Now for the best bit: the filling. Lay a slice of ham on each pounded breast. Then, add the cheese. The classic recipe calls for two cheese sticks, but let me be real with you—I always add another two. I'm a firm believer that when it comes to cheese, more is more. That ooey-gooey melt is what we're after! Carefully roll each breast up as tightly as you can around this glorious filling and secure the seam with a toothpick. Think of it as making a little flavor-packed parcel.

The Coating Station & Into the Pan

Set up your coating station: one plate with flour, a bowl with a couple of beaten eggs, and another plate with breadcrumbs. Roll each parcel in the flour, then give it a good dunk in the egg, and finally, roll it in the breadcrumbs until it's nicely coated. Brush a baking pan with a little olive oil and place your chicken rolls seam-side down. Into the oven they go for the first round—about 20 minutes.

The Secret Weapon: Butter

After 20 minutes, pull the pan out. Here's my secret trick for maximum flavor and an incredible smell: layer a few small cubes of butter on top of each roll. As it goes back in the oven for its final 15 minutes, that butter melts and gets absorbed by the breadcrumbs. The result? An insanely golden, crispy, and fragrant crust that will make your whole kitchen smell like a five-star bistro.

The Grand Finale

Once they're golden brown and cooked through, let them rest for a few minutes (this keeps all the cheese inside!). Pull out the toothpicks, slice them open, and watch that cheesy goodness pour out. Serve it up with your favorite sauce—a simple creamy Dijon, a classic béchamel, or even a tangy barbecue sauce works perfectly. Dig in and enjoy your masterpiece!

This dish is proof that you don't need to be a professional chef to create something truly special. Happy cooking!