Tracie's Laughing Cow Chicken Cordon Bleu recipe
- Carbohydrate 40.3088 g
- Cholesterol 71.68 mg
- Fat 13.328 g
- Fiber 2.52 g
- Protein 30.828 g
- Saturated Fat 3.65288 g
- Serving Size 1 1 Serving (168g)
- Sodium 480.48 mg
- Sugar 37.7888 g
- Trans Fat 1.47504 g
- Calories 414 calories
Step-by-step
- Preheat oven to 400 degrees.
- Pound each to about 1/4 inch thickness. (I do this by putting in a zip top bag and using a heavy bottomed frying pan.)
- Spread one wedge of cheese on top of each breast.
- Place 1 serving of ham (mine was 2 slices) on breast.
- Roll up the chicken and secure with toothpicks.
- Pour breadcrumbs on a plate.
- Very lightly coat the chicken with breadcrumbs. (You will NOT use all the crumbs).
- Place on a baking sheet lined with parchment paper or sprayed with cooking spray and bake for 30 to 35 minutes.
The Anatomy of Traditional Cordon Bleu
Most home cooks fail at cordon bleu by slicing breasts too thickly to roll properly, or by using Swiss cheese that melts entirely out of the meat during baking. Originating in Switzerland and mid-century American kitchens, the classic preparation wraps veal or chicken around ham and Gruyère before breading and frying. Adapting this dish requires understanding how moisture shifts between the proteins. Processed spreadable wedges melt predictably without separating into pools of oil, maintaining internal moisture while the exterior bakes at 400 degrees Fahrenheit. Pounding the meat to a uniform one-quarter-inch thickness ensures the poultry cooks through in 30 to 35 minutes without the outer layer scorching.
Ingredient Efficiency and Moisture Control
Using packaged frozen chicken instead of fresh butcher cuts changes the internal water content of the protein significantly. Thawed frozen poultry releases excess liquid that can make seasoned breadcrumbs soggy before the coating adheres. Patting the pounded breasts completely dry with paper towels before spreading the cheese guarantees the crumb layer stays crisp. Substituting standard heavy blocks of Swiss with flavored spreadable wedges also cuts down on kitchen waste by portioning fats precisely per serving. Securing the rolled edges with wooden toothpicks prevents structural failure as the meat tightens under dry heat.
