A delightful twist on the classic Chicken Cordon Bleu, this recipe features tender chicken rolled with flavorful fillings, coated in a crispy crust, and baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
On a cutting board, use a meat mallet to gently pound the chicken breasts to an even thickness.
Place the chicken between two sheets of plastic wrap to prevent mess.
In a mixing bowl, beat the eggs until well combined.
Add a pinch of salt to the eggs for extra flavor.
Spread the bread crumbs on a plate for easy coating.
Mix in some grated Parmesan for added taste.
Lay each chicken breast flat and layer with a slice of cheese, a slice of ham, and a teaspoon of Dijon mustard.
Ensure the fillings are centered for easier rolling.
Carefully roll up each chicken breast and secure with a toothpick.
Roll tightly to keep the fillings intact.
Dip each rolled chicken breast into the egg mixture, then coat with bread crumbs.
Press the bread crumbs gently to ensure they stick well.
Place the coated chicken rolls in a baking dish and cover with aluminum foil.
Use non-stick spray on the dish to prevent sticking.
Bake the chicken rolls in the preheated oven for 20 minutes.
Covering with foil helps retain moisture.
Remove the foil and continue baking for another 10-15 minutes, or until the chicken is fully cooked and the crust is golden.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the chicken rolls warm, garnished with fresh parsley if desired.
Pair with a side of steamed vegetables or a light salad for a complete meal.
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