Chicken Cordon Bleu

Use medium heat, not high—the lower temperature lets the chicken and coating cook through before the cheese gets hot enough to escape. If you see cheese leaking while frying, lower the heat further and allow more cooking time.

Assemble the stuffed, breaded breasts up to 24 hours ahead and refrigerate on a plate, or freeze for up to 3 months. Fry from cold (add 1 to 2 minutes per side if frozen). Cooked cordon bleu will keep in the refrigerator for 3 days; reheat in a 350°F oven for 10 to 12 minutes.

Use any quality deli ham and sliced cheese that melts easily—cheddar, gruyère, or provolone all work. Avoid pre-shredded cheese; slices are better for stuffing.

Cutting the pocket too large or slicing all the way through, which lets the filling fall out during frying. Make a small, careful cut and keep it to the sides and center of the breast.

Serve with mashed potatoes or rice pilaf, and roasted vegetables like asparagus, green beans, or broccoli. A light salad with vinaigrette complements the richness.

Baking yields a less crispy coating. If you prefer, bake at 375°F for 25 to 30 minutes on a greased baking sheet until the internal temperature reaches 165°F, but pan-frying is the classic method.