Chicken Cordon Bleu with Beef Ham and Melting Cheese
Thin chicken breasts wrapped around beef ham and kaşar, breaded, shallow-fried, and served while crisp and molten inside.
By Moow Editorial ·
- Thin cheese and ham slices melt more readily, and evenly pounded chicken cooks more safely.
- To keep the parcels closed, secure the edges with toothpicks and remove them before serving.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 5 servings
- Prep time: 30 minutes, plus 30 minutes chilling
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 5 servings.
- Calories: 450 kcal
- Protein: 56 g
- Carbohydrates: 13 g
- Fat: 18 g
- Sodium: 938 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 5 boneless, skinless chicken-breast fillets
- 1/2 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 10 slices kaşar cheese; use kasseri or low-moisture mozzarella
- 5 slices beef ham; use thin-sliced beef deli ham or turkey ham
For Coating and Frying
- 2 eggs
- scant 1/2 cup (100 ml) all-purpose flour
- 3/4 cup plus 1 tablespoon (200 ml) plain dry breadcrumbs
- 4 tbsp sunflower oil
Directions
1. Trim the chicken. Cut a pocket into each breast, place it between sheets of plastic wrap, and pound it thin without tearing.
2. Season with salt and black pepper. Place two slices of kaşar and one slice of beef ham inside each breast, roll or fold tightly, and chill for 30 minutes.
3. Beat the eggs in a shallow dish. Put the flour and breadcrumbs in separate dishes.
4. Coat each chicken piece first in flour, then egg, then breadcrumbs, shaking off excess at each stage.
5. Heat the sunflower oil in a skillet over medium heat. Cook the chicken, turning frequently, until golden on all sides and the center reaches 165°F (74°C).
6. If the coating browns before the center is done, finish in a 350°F (175°C) oven for 10–15 minutes. Remove any toothpicks, slice, and serve immediately.
Sources
Contains chicken, milk, eggs, and wheat. Cook the thickest part to 165°F (74°C), handle hot oil carefully, and remove every toothpick before serving.