Chicken Cordon Bleu cooked in the oven

Instructions

Start by getting the chicken ready.
Start by preheating the oven. Turn the oven on high heat (375°F, 190°C). Prep a baking dish by greasing it or lining it with parchment paper.
Pat chicken breasts dry: Sandwich a chicken breast between two pieces of parchment paper or plastic wrap. Pound the chicken lightly to a uniform thickness of about 1/4 inch using a meat mallet or rolling pin. Do the same thing with the rest of the chicken breasts.

The second step is to put the Cordon Bleu cheese and ham layers together: After you flatten the chicken breasts, top each with a piece of ham and Swiss cheese. Tightly roll each chicken breast, using toothpicks to secure if needed.
Get the breading stations ready: Gather three shallow bowls and get ready to bread. Flour should be put into the first pan. The eggs should be beaten in the second bowl. In a separate bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Third, brush each chicken roll lightly with flour, brushing off any excess. This is the Ezoic Step: Bread and Dredge the Chicken.
Coat the floured chicken roll completely by dipping it into the beaten eggs.
To coat the chicken evenly, roll it in the breadcrumb mixture and push down lightly. After the baking dish is ready, add the chicken rolls that have been breaded.
The Fourth Step: Cook the Chicken in the Oven
Cook: Preheat the oven to 375 degrees Fahrenheit. Bake, uncovered, for 25 to 30 minutes, or until chicken is opaque throughout and topping is golden.
Once cooled, take the chicken out of the oven and let it aside to rest for a few minutes. Then, cut it into serving pieces.
The classic way to serve chicken cordon bleu is hot, with a sprinkle of fresh parsley on top if you want. Sides of mashed potatoes, steaming veggies, or a crisp green salad are perfect complements to this meal.
Recipe Remarks
To make rolling and cooking the chicken simpler, make sure it’s flattened uniformly.
Cheese: While Swiss is always a safe bet, try using Gruyere or mozzarella for a twist on the classic taste.