My mom's recipe. I love this one!
- Carbohydrate 8.27014 g
- Cholesterol 614.941 mg
- Fat 33.9473225 g
- Fiber 1.19840001785755 g
- Protein 233.2533775 g
- Saturated Fat 14.74068375 g
- Serving Size 1 1 Serving (1118g)
- Sodium 1498.978 mg
- Sugar 7.07173998214245 g
- Trans Fat 7.47053375 g
- Calories 1337 calories
Step-by-step
- Pound chicken to about 1/8" thick.
- Place a ham slice and cheese slice on each breast.
- Roll up.
- Spray a flat baking dish lightly with Pam.
- Put a little soup mixture on bottom.
- Place breasts on top and cover with rest of soup and sour cream mixture.
- Refrigerate until ready to bake.
- Bake at 350* for about 40 mins.
- Serve with or over rice.
Why does encasing thin poultry around cured ham and Swiss cheese create such distinct moisture retention? Pounding the breast to an even 1/8-inch thickness ensures the meat cooks uniformly before the dairy inside completely liquefies and escapes. Enrobing the rolls in a mixture of condensed mushroom soup and sour cream establishes a protective braising environment. That dairy-and-fungi emulsion buffers the protein from direct dry heat while adding glutamates that amplify the savory qualities of both the pork and the fowl.
- Pound the raw poultry between sheets of plastic wrap to prevent tearing the muscle fibers.
- Roll the protein tightly around the ham and cheese to minimize internal air pockets that cause uneven melting.
- Bake the casserole uncovered at 350 degrees Fahrenheit for approximately 40 minutes until the internal juices run clear.
- Utilize fresh mushrooms and heavy cream as an alternative to canned soup for a brighter, less sodium-heavy sauce base.
Refrigerating the assembled dish before baking allows the proteins to firm up around the filling, maintaining the cylindrical shape under heat. Serving the final creation over plain rice provides a neutral starch base to absorb the rich sour cream reduction.
