Sage Chicken Cordon Bleu
It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day.
It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day.
- 2 tablespoons grated parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/3 cup dry bread crumbs
- 6 boneless skinless chicken breast halves (4 ounces each)
- 6 slices deli ham thinly sliced
- 6 strips part-skim mozzarella cheese (3 inches x 1-1/2 inches x 1/2 inch)
- 1 medium tomato seeded and chopped
- 3/4 teaspoon dried sage leaves
- 4 tablespoons butter melted, divided
- Carbohydrate 6.37355500356879 g
- Cholesterol 105.652083342447 mg
- Fat 12.2205066703317 g
- Fiber 0.955383328677387 g
- Protein 33.4030991675321 g
- Saturated Fat 6.33570575220997 g
- Serving Size 1 1 Serving (184g)
- Sodium 557.890583400636 mg
- Sugar 5.4181716748914 g
- Trans Fat 1.16816691695274 g
- Calories 276 calories
Step-by-step
- Flatten chicken to 1/8-in. thickness.
- Place a ham slice, a mozzarella cheese strip, 1 tablespoon tomato and 1/8 teaspoon sage down the center of each chicken breast.
- Roll up and tuck in ends; secure with toothpicks.
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and parsley.
- Place 3 tablespoons butter in another shallow bowl. Dip chicken in butter, then roll in crumb mixture.
- Place in a greased 9-in. square baking dish.
- Drizzle with remaining butter.
- Bake, uncovered, at 350(F) for 45 minutes or until a meat thermometer reads 170(F).
- Discard toothpicks.
Swapping mozzarella for a dry cheese like aged provolone alters the melt profile, preventing unwanted moisture leaks during the 45-minute oven transfer at 350 degrees Fahrenheit. Professional technique relies on specific physical steps to ensure structural integrity.
Pounding and Securing
Flattening poultry to an even 1/8-inch thickness requires a heavy meat mallet rather than a rolling pin to break down connective tissue without tearing the protein. Secure the rolled parcels using wooden toothpicks inserted diagonally, ensuring the mozzarella strips and chopped tomatoes remain enclosed. Dip each cylinder into melted butter before coating with the bread crumb mixture to create an adherent crust that browns evenly. A reliable instant-read meat thermometer must register 170 degrees Fahrenheit in the thickest part of the breast before removal.Avoiding Common Errors
Rushing the pounding stage creates uneven meat thickness that cooks at different rates, leaving certain sections dry while others remain undercooked. Using excessive tomato moisture without seeding it properly will sog the breading from the inside out, ruining the exterior crunch. Always discard the securing toothpicks completely prior to serving guests.
