Baked Chicken Cordon Bleu Meatballs with Herb Crust

1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, Dijon mustard, and egg. Mix until all ingredients are well incorporated.

3.Take a small amount of the chicken mixture and flatten it in your hand. Place a cube of Swiss cheese and a small amount of diced ham in the center. Carefully wrap the chicken mixture around the cheese and ham, forming a ball. Ensure the cheese and ham are completely enclosed.

4.Repeat the process with the remaining chicken mixture, cheese, and ham until all the meatballs are formed.

5.In a shallow dish, combine the panko breadcrumbs and dried Italian herbs.

6.Roll each meatball in the panko mixture, pressing gently to adhere the crumbs to the surface.

7.Place the coated meatballs on the prepared baking sheet.

8.Drizzle the melted butter over the meatballs to help them brown and crisp in the oven.

9.Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown on the outside.

10.Remove from the oven and let them cool slightly before serving.

11.Garnish with chopped fresh parsley before serving for a burst of color and flavor.