DESCRIPTION
This chicken cordon bleu recipe is the easiest ever because you stack the ingredients instead of stuffing them inside the chicken. This makes it super quick, even if you’re making a big panful!
Ingredients
Units
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- 1/2 cup panko bread crumbs
- 1 tsp. olive oil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. garlic powder
- 4 (1 oz.) slices ham
- 4 boneless skinless chicken thighs (or 2 large chicken breasts cut in half)
- 4 (1 oz.) slices Swiss cheese
- 1 large tomato, sliced (optional)
Instructions
- Preheat the oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium-sized bowl combine the panko, olive oil, salt, pepper, and garlic powder. Set aside.
- Lay the 4 slices of ham out on the baking sheet in a non-overlapping layer.
- Take a chicken thigh and unroll it so that it is a flat single-layered piece. Put it on top of one of the slices of ham. Repeat with the remaining chicken thighs.
- Top each chicken thigh with a slice of cheese.
- If using, lay two tomato slice over each piece of cheese, overlapping the tomato slices slightly if needed to make them fit onto the chicken.
- Top each chicken stack with one quarter of the bread crumb mixture.
- Bake until chicken is cooked through to 165F on an instant read thermometer, and bread crumbs are browned, about 20-25 minutes.
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