Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Cordon Bleu Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 40 mins Servings: 4 Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories. Ingredients 4 small boneless skinless chicken breasts (6 ounces each), tenderloins removed Kosher salt and freshly ground pepper 6 ounces thinly sliced Swiss cheese 6 ounces thinly sliced ham ½ cup unbleached all-purpose flour 2 large eggs 1 ¼ cups panko breadcrumbs ¼ cup safflower or other neutral-flavored oil Directions Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham. Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately. Rate it Print