Trying this easy and rewarding recipe is the way to prep this dish.
- 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.
While traditional preparations of cordon bleu encase the meat and filling inside a breaded, deep-fried cutlet, this baked variant offers a lighter approach that eliminates immersion frying while retaining the core elements of poultry, ham, and melted Swiss. Achieving an even thickness when pounding the poultry is critical for structural integrity, as meat measuring precisely one-quarter inch rolls neatly without tearing the outer surface or letting the interior dairy escape into the pan. Systematic flattening ensures that heat penetrates the dense protein roll uniformly during the thirty to thirty-five minute baking window at 350 degrees Fahrenheit.
Modifying the core filling components to accommodate dietary restrictions is straightforward when maintaining equivalent moisture levels. Prosciutto or smoked turkey breast can replace standard cured ham depending on sodium preferences, while provolone, Gruyère, or Gouda substitute effectively for Swiss cheese without altering the fundamental melting behavior required during the final five minutes in the oven. Cooks managing gluten sensitivities should swap standard wheat bread crumbs for crushed cornflakes or certified gluten-free alternatives to maintain the exterior textural contrast against the tender meat.
Scaling this formulation up or down requires careful attention to pan dimensions and oven staging to prevent overcrowding. Doubling the quantity mandates using two separate baking dishes rather than crowding a single vessel, which traps steam and prevents the seasoned bread crumbs from achieving a dry, golden crust. Spacing the rolls at least one inch apart allows hot air to circulate freely around each piece, ensuring the internal temperature reaches safety thresholds without overcooking the outer layers.
Leftover baked portions store safely in an airtight container in the refrigerator for up to three days, though reheating requires gentle methods to prevent the poultry from drying out. Placing portions in a 325-degree oven for ten minutes warms the interior while crisping the bread crumb exterior more effectively than microwave heating. Freezing assembled, unbaked rolls is also viable if wrapped tightly in plastic and aluminum foil, provided they thaw completely in the refrigerator before baking.
