Courtney's Italian Chicken Cordon Bleu
I just came up with this one night as I didnt want to go to the store and so I just used what I had Its great for fall nights and comfort food!
I just came up with this one night as I didnt want to go to the store and so I just used what I had Its great for fall nights and comfort food!
- 2 cloves garlic minced
- 1 tsp pepper
- 2 eggs
- 1 cup flour
- 2 boneless chicken breasts
- 7 cups panko breadcrumbs
- 7 cups milk
- 1 dry italian seasoning to taste or fresh basil and oregano
- 1 pkg italian salami sliced
- 1 large ball ball of fresh mozzarella cheese about 5 oz. needed
- 2 cup spaghetti/marinara sauce
- 1 tbsp salt
- Carbohydrate 319.4728400035 g
- Cholesterol 520.32 mg
- Fat 42.402140000176 g
- Fiber 24.6135002696519 g
- Protein 110.381400000591 g
- Saturated Fat 13.4734200000529 g
- Serving Size 1 1 Serving (1158g)
- Sodium 7856.15100000238 mg
- Sugar 294.859339733848 g
- Trans Fat 5.18776000000756 g
- Calories 2123 calories
Step-by-step
- Preheat oven to 350
- Start out by taking thawed out chicken breast and slicing in half, lengthwise. This can be done easily by placing the breast flat on the cutting board and using a large sharpened knife, place your hand on top of the chicken and push firmly down while slicing through the middle. Think butterflying.
- Pound out the chicken breast to about 1/4 of an inch as evenly as possible to ensure even cooking.
- Salt and pepper both sides of each breast. Spread a few diced tomatoes on, or a good amount of marinara over one side of the chicken breast. Sprinkle with Italian seasoning or fresh julienned Italian herbs and also the minced garlic. Slice the fresh mozzarella thinly and place on top of the sauce/tomatoes and herbs, followed by thin slices of salami.
- Starting from the tip of the breast, roll the chicken breast over on eachother, either halfway or into a sort of spiral which I prefer, because it looks beautiful when it's cut open.
- Secure the chicken breasts if necessary with a toothpick or string, I find if you roll it like a spiral you dont need to secure it. Mix the 2 eggs and milk in a bowl. Have breadcrumbs/flour out on seperate plates.
- Dip each breast into the flour, then egg mixture, and finally the breadcrumbs. (I like to season the breadcrumbs well with Italian seasoning, salt, and pepper beforehand.)
- Place chicken on a oiled baking sheet and bake at 350 for 35-40 minutes.
- Another extra kick I add for crunch is basting it with melted butter once in the middle of cooking time, if I have time.
How do you keep a heavy protein roll from burning on the outside before the center is fully cooked at 350 degrees Fahrenheit? Thermal conductivity dictates how heat moves through dense layers of rolled meat, cheese, and cured pork. Panko breadcrumbs provide a coarse, airy crumb structure that resists immediate scorching compared to fine meal, yielding the essential initial crunch. Slicing the chicken breasts horizontally requires a stable surface and a sharp knife, while subsequent pounding to a uniform quarter-inch thickness ensures simultaneous heat penetration throughout the roll.
The Mechanics of Moisture Management
Internal melting depends entirely on cheese selection and placement mechanics. High-moisture fresh mozzarella releases steam during baking, which can compromise the dry breading barrier if the meat seal is loose. Wrapping the salami tightly around the cheese creates an internal lipid barrier that contains moisture within the center cavity. Secure any loose flaps tightly to prevent cheese leakage onto the baking sheet, which results in bitter carbonization.Fresh Versus Preserved Elements
Fresh herbs impart volatile aromatic oils that dissipate rapidly under high heat, whereas dried Italian seasoning blends rely on dehydrated compounds that release flavor steadily during the full thirty-five to forty minute bake time. Cured salami contributes concentrated sodium and fat that penetrate the surrounding poultry fibers, altering internal seasoning requirements compared to plain ham. Basting the breaded exterior with melted fat midway through baking reactivates the frying process on the surface crust, deepening golden coloration without requiring higher oven temperatures.
