Chicken Cordon BleuNagi Pressure Cooker Recipe
Delicious and crispy breadcrumb coated Chicken Cordon Bleu stuffed with ham, swiss, and creamy Dijon spread, pressure cooked to juicy perfection.
Equipment
- 1 Mixing bowl for breading station
- 1 Baking tray lined with parchment
Ingredients
Main ingredients
- ½ to 1 cup panko breadcrumbs for dredge
- Oil spray for crispy crust
- 2 chicken breasts 6-7oz each, pounded thin
- Salt and pepper season well
- 4 slices swiss cheese melty and smooth
- 4 to 6 slices ham layered inside
- 3 tablespoons mayonnaise
- 1.5 tablespoons Dijon mustard mixed with mayo
- flour for breading
- egg beaten, for dredging
- butter for sauce
- milk for sauce
- extra Dijon mustard for sauce
- parmesan cheese for sauce
- toothpicks optional, to secure chicken
Instructions
Instructions
- Preheat oven to 400°F. Line tray with parchment and spray with oil.
- Slice chicken horizontally without cutting through. Pound to ½ inch thick.
- Season chicken with salt and pepper.
- Mix mayo and Dijon, spread on each chicken slice.
- Layer 2 slices each of ham and swiss on one side. Fold chicken over and secure with toothpicks.
- Set up breading station: flour, beaten egg, and panko.
- Dredge chicken in flour, egg, then panko. Press crumbs to stick.
- Place on tray and spray tops with oil.
- Bake for 25-30 minutes until golden and cooked through.
- Let rest a few minutes before serving.
Notes
Let chicken rest after baking to retain juices. Reheat gently in oven or air fryer to preserve crispiness.