A delicious and easy to make dish that is perfect for a special occasion.
- 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.
Standard ingredient lists provide measurements and assembly steps, but they rarely explain the physical mechanics of preparation. Boneless poultry varies wildly in thickness from the thick lobe to the thin tail, meaning unpounded meat will cook at uneven rates in the oven. Pounding chicken breasts flat to an even quarter-inch thickness resolves this variance, ensuring the protein reaches a safe internal temperature without drying out the outer edges. Rooted in European schnitzel traditions that wrap fillings inside pounded cutlets, this preparation relies on physical containment to keep melted dairy inside the meat.
The Role of Mechanical Security
Securing rolled poultry requires structural fasteners that withstand heat. Toothpicks inserted diagonally through the overlap keep the cylindrical shape intact during the initial thirty to thirty-five minutes of baking at 350 degrees F. Bread crumbs applied to the exterior provide a dry surface layer that absorbs excess moisture released from the protein. Removing those wooden picks prior to plating avoids accidental structural hazards while serving.
Managing Thermal Timing
Staggering the cheese addition prevents dairy solids from burning during the primary baking phase. Baking the stuffed rolls until the interior meat turns completely opaque precedes the final topping step. Placing the remaining Swiss cheese slices over the hot surface for three to five minutes allows residual heat to soften the fat without separating the oils. Let the finished portions rest for five minutes before cutting to stabilize internal juices.
