Easy and Delicious Chicken Cordon Bleu
- Carbohydrate 21.5660319791667 g
- Cholesterol 123.6 mg
- Fat 16.9998752083333 g
- Fiber 1.39049481836955 g
- Protein 48.7648421875 g
- Saturated Fat 9.02542395833333 g
- Serving Size 1 1 serving (216g)
- Sodium 921.210708333333 mg
- Sugar 20.1755371607971 g
- Trans Fat 1.44999770833333 g
- Calories 445 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Leaving chicken breasts at uneven thicknesses guarantees dry edges and raw centers. Pounding the meat flat ensures the roll cooks evenly within thirty-five minutes at 350 degrees F. Use a smooth meat mallet or a heavy-bottomed skillet to hammer the protein down to a uniform quarter-inch. Thinner meat wraps tightly around the ham and Swiss without tearing.
Swiss cheese contains high moisture content, which causes it to liquefy rapidly during baking. Adding the final half-slice of cheese during the last three to five minutes prevents the filling from boiling out entirely before the poultry finishes cooking. Toothpicks inserted horizontally anchor the rolls securely against expansion.
Assessing doneness without an instant-read probe requires checking visual cues. Piercing the thickest part of the roll should release clear juices rather than pink liquid. Swiss cuisine historically adapted rolled meat preparations from traditional schnitzel techniques, combining distinct preservation methods into a single layered roast.
