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Creamy Chicken Cordon Bleu–Style

A comforting dish featuring tender chicken breasts stuffed with cheese and turkey, smothered in a rich and creamy sauce, perfect for family gatherings or cozy evenings at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup shredded mozzarella cheese Can substitute with gouda or cheddar
  • 1 cup thinly sliced halal turkey
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko works wonderfully)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until about ½ inch thick.
Assembly
  1. On one half of each chicken breast, layer the sliced turkey and sprinkle with cheese. Fold the chicken over to encase the filling.
  2. Set up your dredging station: place flour in the first bowl, beaten eggs in the second, and breadcrumbs mixed with garlic and onion powder in the third. Dredge each stuffed chicken breast first in flour, then dip in egg, and finally coat with breadcrumbs.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Cook each chicken breast for about 3-4 minutes on each side until golden brown.
  2. Transfer the chicken to a baking dish and pour heavy cream over the top. Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted.
Serving
  1. Once done, let the chicken rest for a few minutes. Garnish with fresh parsley if desired, and serve hot.

Notes

For substitution options, swap mozzarella with gouda or cheddar for a different flavor. To avoid dry chicken, use a meat thermometer to ensure internal temperature reaches 165°F (75°C). Make sure the chicken is pounded evenly for uniform cooking and do not skip the dredging process for crispy texture.