Chicken Cordon Bleu
This recipe provides a classic French dish, Chicken Cordon Bleu, that's surprisingly easy to make at home. Follow the step-by-step instructions for a delicious meal.
This recipe provides a classic French dish, Chicken Cordon Bleu, that's surprisingly easy to make at home. Follow the step-by-step instructions for a delicious meal.
- Carbohydrate 19.2224319791667 g
- Cholesterol 68.72 mg
- Fat 2.99987520833333 g
- Fiber 1.39049481836955 g
- Protein 31.2102421875 g
- Saturated Fat 0.779563958333333 g
- Serving Size 1 1 Serving (146g)
- Sodium 569.250708333333 mg
- Sugar 17.8319371607971 g
- Trans Fat 0.563377708333333 g
- Calories 237 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.
Golden, crisp breadcrumbs encasing thinly pounded poultry wrapped securely around savory ham and melted Swiss cheese define this classic European preparation. Culinary historians trace the modern stuffed cutlet concept to mid-twentieth-century American adaptations of European schnitzel traditions, merging convenience with continental flair. Achieving success relies less on elaborate culinary skill than on deliberate technique and proper kitchen setup.
Essential Equipment and Workarounds
Pounding poultry uniformly requires a heavy meat mallet with a textured or flat face. Lacking a dedicated mallet, a sturdy cast-iron skillet or a rolling pin works effectively when the meat is sealed securely inside a plastic freezer bag to prevent tearing. Securing the rolled cutlets demands reliable toothpicks; wooden skewers cut down to size serve as a functional substitute if standard toothpicks are unavailable. Baking requires a rimmed 7x11-inch baking dish coated thoroughly with nonstick spray to prevent the melted cheese from bonding permanently to the ceramic or glass surface.
Precision Preparation Techniques
Flattening each boneless, skinless breast evenly to a quarter-inch thickness ensures the meat cooks through within the designated 30 to 35 minute window at 350 degrees F (175 degrees C). Thin edges prevent dry outer layers while allowing the interior Swiss cheese and ham to reach serving temperature without burning. Placing additional cheese atop the baked rolls during the final 3 to 5 minutes in the oven creates a rich, bubbling crown without overcooking the delicate white meat underneath.
Dietary Adjustments
Modifying this dish for specific dietary needs involves simple substitutions. Gluten-free seasoned bread crumbs replace traditional wheat coatings effectively without altering the structural integrity of the crust.
