Ingredients
Equipment
Method
Instructions
- Prepare the Oven and Chicken: First things first, get your oven preheating to 375°F (190°C). While it warms up, place a chicken breast between two pieces of plastic wrap. This is your chance to get some stress out! Gently pound the chicken with a meat mallet or a rolling pin until it's about a 1/2 inch thick. You want it even, but not so thin that it tears. Repeat with the remaining chicken breasts.
- Stuff and Roll: Lay your flattened chicken breasts out and season both sides with a little salt and pepper. On each piece, lay down two slices of turkey and one slice of Swiss cheese. Now, starting from one of the shorter ends, roll the chicken up as tightly as you can, tucking the filling in as you go. Secure each roll with a couple of toothpicks or tie it with kitchen twine to make sure nothing escapes.
- Set Up Your Breading Station: This is the key to a perfectly crispy coating. You’ll need three shallow dishes. In the first, place the flour. In the second, whisk together the eggs and 1/4 cup of the milk. In the third, combine the panko breadcrumbs with the garlic powder, a pinch of salt, and some pepper.
- Dredge and Coat: Take one chicken roll at a time and lightly coat it in the flour, shaking off any excess. Next, dip it completely into the egg mixture, letting any extra drip off. Finally, press it firmly into the breadcrumb mixture, ensuring it's coated on all sides. This three-step process is what makes the classic Chicken Swiss Cheese And Ham (or turkey, in our case!) so delicious.
- Sear for a Golden Crust: In a large, oven-safe skillet, melt 2 tablespoons of butter over medium heat. Once it’s shimmering, carefully place the breaded chicken rolls in the pan. Cook for about 4-5 minutes on each side, turning gently, until they are beautifully golden brown all over. This step doesn’t cook the chicken through, but it creates that irresistible crust.
- Bake to Perfection: Transfer the skillet directly to the preheated oven (or move the chicken to a baking dish if your skillet isn’t oven-safe). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reads 165°F (75°C) on a meat thermometer.
- Make the Swiss Cheese Sauce: While the chicken bakes, you can whip up the perfect Sauce For Chicken Cordon Bleu. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in a couple of tablespoons of flour from your breading station to form a paste (this is a roux). Cook for about a minute, then slowly whisk in the remaining milk until the mixture is smooth. Add a handful of shredded Swiss cheese (you can use the slices, just tear them up) and continue to whisk until the cheese is melted and the sauce is smooth and creamy. Season with a pinch of salt and pepper.
- Serve and Enjoy: Once the chicken is done, let it rest for a few minutes before removing the toothpicks or twine. Slice the rolls in half to show off that beautiful spiral of turkey and melted cheese. Serve immediately, generously drizzled with that luscious Swiss cheese sauce.
Notes
Don't skip searing the chicken before baking to create a golden, crunchy crust. Roll the chicken firmly, tucking in the sides like a burrito, and secure with toothpicks to prevent cheese from leaking. For a smooth cheese sauce, add the milk gradually to the roux while whisking constantly, and melt the cheese over low heat to avoid a grainy texture. You can substitute turkey with ham, or Swiss cheese with Gruyère or provolone. A honey mustard sauce is another great option instead of the cheese sauce.