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Beautifully presented Hasselback Chicken Cordon Bleu with crispy panko, ham, melted cheese, and fresh herbs.

Hasselback Chicken Cordon Bleu

A show-stopping yet easy weeknight version of the classic Chicken Cordon Bleu, featuring juicy Hasselback-style chicken breasts stuffed with bacon and Swiss cheese, topped with buttery toasted panko.
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Course: Main Course
Cuisine: American, French-inspired
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces large chicken breast halves (8–10 oz each), trimmed
  • 3–5 slices deli bacon
  • 3–5 slices Swiss cheese
  • 0.5 cup panko breadcrumbs (or regular breadcrumbs)
  • 3 tbsp butter, divided
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Chef's knife For making Hasselback slits.
  • Cutting Board Sturdy surface for slicing.
  • Baking dish or sheet For roasting chicken.
  • Nonstick skillet Used to toast breadcrumbs and make sauce.
  • basting brush To apply Dijon butter.
  • meat thermometer To check for doneness at 165°F.

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment or lightly grease. Trim chicken breasts and slice Hasselback-style slits about ½ inch apart, not cutting through. Season both sides with salt and pepper.
  2. In a skillet over medium heat, melt 1 tbsp butter. Add panko and stir constantly for 3–5 minutes until golden and fragrant. Transfer to a bowl and let cool.
  3. In the same or clean skillet over medium-low heat, melt remaining 2 tbsp butter. Whisk in Dijon mustard until smooth. Remove from heat.
  4. Brush Dijon butter mixture over tops of chicken breasts. Press toasted panko evenly on top. Stuff each slit with alternating slices of bacon and Swiss cheese.
  5. Bake for 20–25 minutes or until internal temperature reaches 165°F (74°C), cheese is melted, and panko is crispy.
  6. Remove from oven and let rest 5 minutes before serving to retain juices.

Notes

Use similarly sized thick chicken breasts for even cooking. Swap Swiss for Gruyère or provolone. For a crispier crust, always toast the panko before baking. You can assemble it ahead and bake later — just add 5–10 minutes extra to the baking time.