Chicken Cordon Bleu
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.
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.
- Carbohydrate 86.2641279166667 g
- Cholesterol 494.4 mg
- Fat 67.9995008333333 g
- Fiber 5.56197927347819 g
- Protein 195.05936875 g
- Saturated Fat 36.1016958333333 g
- Serving Size 1 1 recipe (864g)
- Sodium 3684.84283333333 mg
- Sugar 80.7021486431885 g
- Trans Fat 5.79999083333334 g
- Calories 1780 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.
- All done! Now take a photo, rate it, and share your accomplishments!
The Mechanics of Pounding and Rolling
The ingredient list provides quantities, but it omits the physical mechanics required to make stuffed poultry work. Pounding chicken breasts to a uniform one-quarter-inch thickness serves two strict functions. First, it breaks down tough connective tissue so the meat relaxes instead of contracting into a tight ball inside the oven. Second, it creates an even surface area. Without this step, thick lobes cook slower than tapered ends, resulting in dry edges and undercooked centers. Swiss cheese releases moisture as it liquefies. Layering it beneath the ham acts as a moisture barrier, protecting the inner meat from steaming itself dry. Toothpicks are mandatory structural anchors here. Insert them perpendicular to the seam so the roll holds its cylinder shape during heat expansion.
Thermal Control and Accompaniments
Oven temperature dictates final texture. Maintaining a stable 350 degrees Fahrenheit prevents the exterior bread crumbs from burning before the internal protein coagulates at 165 degrees Fahrenheit. Adding the final slice of Swiss cheese during the last three to five minutes prevents the dairy solids from separating and turning rubbery under prolonged dry heat. Pair this dish with crisp, acidic vegetables like lightly dressed arugula or steamed green beans. High-acid sides cut through the concentrated salinity of cured ham and the heavy fat content of melted cheese.
