Swiss Chicken Cordon Bleu (Printable Recipe)

Tender chicken, tasty turkey, and smooth Swiss cheese baked with a crunchy top—just perfect for a comfort meal.

# Ingredients You'll Need:

→ Protein and Dairy

01 - 4 slices of Swiss cheese
02 - 8 deli-style turkey slices
03 - 4 chicken breasts (boneless, skinless)

→ Breading and Coating

04 - 1/2 cup (120 millilitres) whole milk
05 - 1 cup (125 grams) plain flour
06 - 2 big eggs
07 - 1 cup (100 grams) panko-style breadcrumbs

→ Sauce and Seasonings

08 - Ground black pepper as you like
09 - Salt to your preference
10 - 1 teaspoon garlic powder
11 - 4 tablespoons (60 grams) unsalted butter, split up

# Steps to Follow:

01 - Give the chicken a short rest, take out all toothpicks, then pour the warm Swiss sauce over and bring it to the table.
02 - Melt the last 2 tablespoons of butter in a small pot, stir in flour, slowly pour in milk while whisking till it thickens, then toss in Swiss cheese pieces and mix until melty and creamy.
03 - Move the rolls to your baking dish and cook them in the oven for about 20 to 25 minutes. You want them to hit 75°C inside.
04 - Heat 2 tablespoons of butter in your big skillet on medium, then brown the rolls for 4 to 5 minutes on all sides so they’re crisp and golden.
05 - Roll the chicken pieces in flour, dunk them in the eggy milk, then press into your garlic breadcrumb mix till they’re covered all over.
06 - Put out three shallow bowls: flour in one, eggs whisked with milk in the next, and the last filled with panko mixed with garlic powder.
07 - On each chicken piece, pop down a slice of cheese and two turkey slices, then roll them up tight and stick some toothpicks or tie with kitchen string to keep things tucked in.
08 - Slap each chicken breast between two sheets of plastic wrap and gently pound with your mallet or rolling pin to about 1.3 cm thick so they’re even.
09 - Crank your oven to 190°C (375°F) to get things hot and ready for baking.

# Extra Tips:

01 - Bashing chicken to an even thickness makes sure it cooks up tender every time.
02 - Using top-notch Swiss cheese makes the finished sauce super rich and smooth.
03 - Letting the chicken sit for a bit before you cut into it keeps more juices inside.
04 - Crispy texture comes from panko, so don’t swap it out.
05 - Season at every single stage—that way you get the biggest punch of flavor.

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